摘要
以小麦粉和糙米粉为主要原料制作糙米小麦复合面包。通过采用单因素和正交试验,探讨糙米粉、谷朊粉、酵母和绵白糖的添加量对糙米小麦复合面包感官品质、比容和质构的影响,确定糙米小麦复合面包的最佳工艺参数为:高筋小麦粉70%、糙米粉30%、谷朊粉12 g、酵母1.2 g、糖12 g、盐0.6 g、改良剂0.6 g、水58 g、黄油6 g。在此配方基础上,用低聚异麦芽糖替换绵白糖,电子鼻测定结果显示不同低聚异麦芽糖替换量所制作的糙米小麦复合面包在风味变化上存在差异;用30 g低聚异麦芽糖全部替换绵白糖所制作的面包与最优糙米小麦复合面包风味区分度明显,可以很好的区分出来。
Wheat flour and brown rice power were used to make brown rice wheat composite bread.Effect of amount of brown rice power,gluten flour,yeast and soft white sugar on sensory evaluation,specific volume and texture of brown rice wheat composite bread was investigated by single factor and orthogonal test methods.The analysis of results showed that the optimum condition for process of brown rice wheat composite bread was 70% wheat flour and 30% brown rice power,the amount of gluten flour 12 g,yeast 1.2g,sugar 12g,salt 0.6g,ameliorant 0.6g,water 58g,butter 6g.Based on this formula,the sugar was replaced by isomalto-oligosaccharide,and the results of electronic nose measurement showed that there were differences in the flavor change of the brown rice wheat composite bread made by different isomalto-oligosaccharide substitutions.The bread made by replacing all the white sugar with 30g of isomalto-oligosaccharide and the optimal brown rice wheat composite bread had obvious distinction in flavor,could be well distinguished.
作者
赵芷萱
孙莹
关丽娜
石长波
张星雨
金光远
胡天玥
吕可鑫
ZHAO Zhi-xuan;SUN Ying;GUAN Li-na;SHI Chang-bo;ZHANG Xing-yu;JIN Guang-yuan;HU Tian-yue;LU Ke-xin(College of Tourism and Culinary Science,Harbin University of Commerce,Harbin 150000,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第22期124-131,共8页
Food Research and Development
基金
2018级国家级大学生创新创业训练计划项目(201810240001)
哈尔滨商业大学研究团队支持项目(2016TD003)
关键词
糙米粉
糙米小麦复合面包
品质评价
低聚异麦芽糖
电子鼻
风味差异
brown rice power(BRP)
brown rice wheat composite bread
quality evaluation
isomalto-oligosaccharide(IMO)
electronic nose
flavor differences
