摘要
为提高藜麦麸皮利用度,改善面包品质,添加藜麦麸皮不可溶性膳食纤维(0%、3%、6%、9%)制作面包,通过对面包比容、保水性、老化性、质构特性、感官评价、抗氧化性等特性分析,研究藜麦麸皮不可溶性膳食纤维含量对面包品质的影响。结果显示:随藜麦麸皮不可溶性膳食纤维添加量增加,面包比容、弹性显著减少(P<0.05),保水性、硬度、咀嚼性显著增加(P<0.05),内聚性无显著变化,抗氧化活性显著提高(P<0.05)。研究结果表明,添加藜麦麸皮膳食纤维可以提高面包品质。
To improve the availability of quinoa bran and bread quality,the bread was prepared with adding different amounts of quinoa bran insoluble dietary fiber(QB-IDF)(0%,3%,6% and 9%). The effects of QB-IDF content on the bread quality were investigated through analyzing the characteristics of specific volume,water retention,aging,textural properties,sensory evaluation,and antioxidant properties of bread. The results showed that as the addition of QB-IDF increased,the volume and elasticity of bread decreased(P<0.05),while the water retention,hardness and chewiness of bread increased(P<0.05). The cohesiveness of bread did not change significantly,and the antioxidant activity improved as QB-IDF increased(P<0.05). The results suggest that QB-IDF improves the bread quality.
作者
宋志强
戴慧颖
杨佳茹
朱彦宾
SONG Zhi-qiang;DAI Hui-ying;YANG Jia-ru;ZHU Yan-bin(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161000,Heilongjiang,China;College of Life Sciences and Agriculture and Forestry,Qiqihar University,Qiqihar 161000,Heilongjiang,China;Institute of Animal Husbandry and Veterinary Medicine,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lasa 850000,Tibet,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第21期8-13,共6页
Food Research and Development
基金
黑龙江省教育厅基本科研业务费植物性食品加工特色学科项目(YSTSXK201823)
黑龙江省教育厅基本科研业务费项目(135309369)。
