摘要
[目的]麸皮中富含膳食纤维、维生素等大量人体必需的营养成分,但由于麸皮的混入,全麦粉产品的发酵性和适口性较差,使得全麦麦粉的应用受到限制。随着麸皮稳定化等现代加工技术的发展,人类对全谷物食品关注度越来越高,尤其是烘焙类全麦食品消费量显著提升。[方法]本研究以麸皮经稳定化处理后的运黑161全麦粉为原料,配以适量面包专用粉加工制作黑小麦全麦面包,以面包比容、质构特性、感官评价等为指标,通过单因素试验及响应面优化试验,确定最佳配粉比例和真菌α-淀粉酶、脂肪酶、硬脂酰乳酸钠等最佳添加量,并经多元回归拟合,得出回归模型方程。[结果]回归模型方程为:Y=84.6-1.87A+3.23B+2.21C+2.82D-3.15AB+AC+3.05AD+3.93BC+0.88BD-1.05CD+0.083A2-6.92B2-2.65C^(2)-2.53D^(2)。通过Design-Expert优化,运黑161全麦粉最佳理论添加比为39.36%,真菌α-淀粉酶最佳理论添加量为272.77 mg·kg^(-1),脂肪酶最佳理论添加量为254.4 mg·kg^(-1),硬脂酰乳酸钠最佳理论添加量为0.247%,理论感官评分为88.51分。便于操作,运黑161全麦粉最佳添加比例为39%,真菌α淀粉酶添加量为272 mg·kg^(-1),脂肪酶添加量为254 mg·kg^(-1),硬脂酰乳酸钠添加量为0.25%。[结论]以麸皮经稳定化处理后的运黑161全麦粉为原料,在上述配方下制作的运黑161全麦面包,色泽金黄、质地细腻紧密,且感官评分为89.54分。本研究为运黑161全麦粉面包产品开发提供了理论支撑。
[Objective]Wheat bran is rich in essential nutrients such as dietary fiber and vitamins,but due to the presence of bran,the fermentation and palatability of whole wheat flour products are often compromised,limiting the application of whole wheat flour.With the development of modern processing technologies such as stabilized bran,there has been an increasing focus on whole grain foods,especially the consumption of baked products made from the whole wheat.[Methods]In this study,stabilized Yunhei 161 whole wheat flour processed from wheat bran was used as the main ingredient.Special bread flour was added in appropriate amount to produce whole wheat bread.Bread volume,texture characteristics,sensory evaluation,and other factors were used as indicators.Through single factor and response surface optimization experiments,the best flour mixing ratio and optimal levels of fungalα-amylase,lipase,and sodium stearyl lactate were determined.The results were fitted using multiple regression to obtain the regression model equation.[Results]The results showed that the regression model equation was:Y=84.6−1.87A+3.23B+2.21C+2.82D−3.15AB+AC+3.05AD+3.93BC+0.88BD−1.05CD+0.083A2−6.92B2−2.65C^(2)−2.53D^(2).Using Design-Expert optimization,the theoretical optimal addition ratio of Yunhei 161 whole wheat flour was 39.36%;the optimal theoretical addition amount of fungalα-amylase,lipase,and sodium stearyl lactate were 272.77 mg·kg^(-1),254.4 mg·kg^(-1),and 0.247%respectively.The theoretical sensory score was 88.51.For practical application,the optimal supplemental ratio of Yunhei 161 whole wheat flour was 39%,with fungalα-amylase added at 272 mg·kg^(-1),lipase added at 254 mg·kg^(-1),and sodium stearyl lactate added at 0.25%.[Conclusion]Using stabilized Yunhei 161 whole-wheat flour as the main ingredient,the bread produced under the mentioned formulation had a golden color,fine and compact texture,and a sensory score of 89.54.This study provides theoretical support for the development of whole wheat bread products using
作者
于章龙
刘瑞
蔡岳
宋昱
孙元琳
关硕
Yu Zhanglong;Liu Rui;Cai Yue;Song Yu;Sun Yuanlin;Guan Shuo(Institute of Cotton Research,Shanxi Agricultural University,Yuncheng 044000,China;Department of Life Science,Yun Cheng University,Yuncheng 044000,China)
出处
《山西农业大学学报（自然科学版）》
CAS
北大核心
2023年第4期107-119,共13页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
山西省高等学校科技创新项目(2022L089)
山西省现代农业产业技术体系建设专项资金(2023CYJSTX10-22)
山西省基础研究计划项目(20210302124069)
山西省研究生教育教学改革课题(2022YJJG269)
生物育种工程(YZGC003)
运城学院食品科学与工程重点学科项目(XK-2021008)
运城学院特色农产品发展学科群科研项目(SKX-202211)。
关键词
运黑161
全麦粉
面包
工艺
Yunhei 161
Whole-Wheat flour
Bread
Technology
