摘要
为满足多样化、营养型食品需求,拟开发一种新型藜麦杂粮面包。以感官评分、比容、酸度和质构为评价指标,采用单因素试验和正交试验对面包配方进行优化。结果表明,以藜麦粉和面包粉为基重,最佳工艺配方为藜麦粉添加量12%,面包改良剂添加量0.35%,白砂糖添加量8.75%,酵母添加量1%,食盐添加量1%,甜蜜素添加量0.20%,鸡蛋添加量5%,黄油添加量3%,水添加量43%。此时,藜麦杂粮面包感官评分93分,酸度4.20°T,比容3.96 m L/g,硬度13.83 N,弹性17.87 mm,咀嚼性102.47 m J。
In order to meet the diversified and nutritious food demand,a new type of quinoa bread is developed. The sensory score,specific volume,acidity and texture are used as the evaluation indexes. The single factor and orthogonal test are used to optimize the bread formula. The results show that using quinoa flour and bread flour as basis weight,the best formula is 12%of quinoa flour,0.35% of bread improver,8.75% of sugar,1% of yeast,1% of salt,0.20% of sodium cyclamate,5% of egg,3% of butter and 43% of water. At this point,the result is quinoa bread sensory score 93 points,acidity 4.20 °T,specific volume 3.96 m L/g,hardness 13.83 N,elasticity 17.87 mm,chewiness 102.47 m J.
作者
郝亭亭
唐琳清
刘瑶
付丽红
HAO Tingting TANG Linqing LIU Yao FU Lihong(College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China)
出处
《农产品加工（下）》
2017年第1期24-28,共5页
Farm Products Processing
基金
山西省普通高等学校大学生创新创业训练项目(201610113030)
山西农业大学引进博士科研启动项目(2013YJ32)
山西农业大学科技创新基金项目(20142-13)
关键词
藜麦
面包
配方优化
质构分析
quinoa
bread
formula optimization
texture analysis
作者简介
郝亭亭（1990-），女，本科，研究方向为食品科学与工程。
通讯作者：付丽红（1984-），女，博士，讲师，研究方向为食品科学与工程。
