摘要
以面包的比容、硬度、弹性及感官评价作为评价指标,以综合评分为响应值,利用响应面优化法研究了马铃薯雪花全粉、谷朊粉及谷氨酰胺转氨酶(TG酶)对小麦面包烘焙品质的影响。结果表明,15%(质量分数)及以上的马铃薯雪花全粉对面包的比容、质地及感官品质均有显著的负面影响,而谷朊粉、TG酶对这种恶化现象均有显著的改善作用。通过响应面分析得到最佳工艺参数为,添加马铃薯雪花粉26%(质量分数),谷朊粉2. 0%(质量分数)、TG酶0. 13%(质量分数),此时面包的综合评分最高,改善了面包品质。该研究为马铃薯雪花粉在面包及其他面制食品中的利用提供了实践指导。
The specific volume,hardness,elasticity,and sensory evaluation of the bread were used as evaluation indexes,and comprehensive scores were used as response value.Response surface methodology was used to optimize the quality of wheat bread supplemented with potato flake powder,wheat gluten,and transglutaminase (TGase).The results showed that 15% and more potato flake powder had significant negative impacts on the specific volume,texture,and sensory quality of the bread,while both wheat gluten and TGase had significant improvement effects on these negative impacts.The optimal process parameters were obtained as follows:26% potato flake powder,2.0% wheat gluten,and 0.13% TGase.Under this condition,the bread had the highest comprehensive scores,and its quality was improved.This study provides practical guidance for using potato flake powder in bread making and other dough products.
作者
罗慧
张佳佳
姬燕
邓筱语
沙丽
韩立宏
LUO Hui;ZHANG Jiajia;JI Yan;DENG Xiaoyu;SHA Li;HAN Lihong(North Minzu University,Key Laboratory of Storage and Processing of Plant Agro-Products,Yinchuan 750021,China;Ningxia Ruichun Coarse Cereals Co.,LTD,Guyuan 756000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第8期136-141,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(31460406)
宁夏回族自治区级大学生创新项目(NXCX2016173)
北方民族大学植物性农产品贮藏与加工重点实验室经费资助
关键词
马铃薯雪花全粉
比容
质地
响应面
面包烘焙品质
potato flake powder
specific volume
texture
response surface
bread baking-quality
