摘要
目的:改善因添加全麦粉而引起面包质地较硬、口感粗糙等问题。方法:以质构特性和感官评价为指标,研究速溶茶粉添加量、全麦粉添加量、烘焙时间与β-葡萄糖苷酶添加量对全麦粉面包品质的影响。结果:添加量≤3%的速溶茶粉对全麦粉面包质构及口感无显著影响,添加量达4%时有负面影响;同时,全麦粉添加量、烘焙时间及β-葡萄糖苷酶添加量对全麦面包产品质量具有重要影响。结论:当全麦粉面包的β-葡萄糖苷酶添加量0.12%、速溶茶粉添加量2%、全麦粉添加量25%、焙烤时间35 min时面包硬度和咀嚼度较低,回复性好,感官评分值高。
Objective:This study aimed to improve the hard texture and rough taste caused by the addition of whole wheat in the baking food.Methods:The effects of instant tea powder,whole wheat flour,baking time andβ-glucoside on the quality of whole wheat flour bread were investigated with texture characteristics and sensory evaluation as indicators.Results:The results showed that there was no significant effect on the texture properties and sensory score of wheat flour bread when the volume of addition of instant tea powder was within 3%,andit was negative when the volume reached 4%.Meanwhile,whole wheat flour,baking time andβ-glucoside also had significant influence on whole wheat flour.Conclusion:The optimized process of whole wheat flour bread is as follows:β-glucoside 0.12%,instant tea powder 2%,whole wheat flour 25%,baking time 35 min.Under the control of these conditions,bread hardness and chewiness were lower,resilience was better,and sensory score was higher.
作者
陈艳红
郑胜蓝
李慧雪
李利君
倪辉
CHEN Yan-hong;ZHENG Sheng-lan;LI Hui-xue;LI Li-jun;NI Hui(College of Ocean Food and Biological Engineering,Jimei University,Xiamen,Fujian 361021,China;Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province,Xiamen,Fujian 361021,China;Research Center of Food Biotechnology of Xiamen City,Xiamen,Fujian 361021,China)
出处
《食品与机械》
北大核心
2021年第11期173-177,共5页
Food and Machinery
基金
福建省高校产学合作项目(编号:2020N5010)
福建省科技经济融合服务平台项目(编号:B21022)。
关键词
全麦粉
面包
Β-葡萄糖苷酶
速溶茶粉
质构特性
whole wheat flour
bread
β-glucosidase
instant tea powder
texture characteristics
