摘要
以高筋小麦粉和薯泥为主要原料,采用二次发酵法,加工不同薯类面包。在其他配料及加工条件不变的前提下,考察了不同种类薯泥添加量对于薯类面包感官品质及硬度的影响。通过测定不同薯类面包产品与普通高筋粉面包的保藏指标及营养指标,评价各类面包的保藏品质及营养品质。结果表明:在薯类面包的加工过程中,保持高筋面粉及薯泥中干薯粉质量之和为50 g、水及薯泥中的水分之和为28 g,各类薯泥的最佳添加量分别为白马铃薯泥34 g、黑马铃薯泥32 g、红马铃薯泥38 g、紫薯泥32 g。从营养品质来看,紫薯面包的花青素含量最高,可达32.67 mg/100 g;黑马铃薯面包的蛋白质含量仅次于普通高筋粉面包,可达11.24%;红马铃薯面包脂肪含量最低,仅为2.04%;黑马铃薯面包膳食纤维含量最高,可达4.16%。从保藏品质来看,同样在4℃冷藏3 d后,普通高筋粉面包水分含量下降6.33%、比容减小0.18 mL/g、弹性降低2.62 mm、硬度增加了8.54 N;但各种薯类面包保藏指标变化值远小于普通高筋粉面包。综合看来,与普通高筋粉面包相比较,各种薯类面包的保藏性能更好,营养品质更高。
The second fermentation method was used to process different potato breads with high-gluten wheat flour and mashed potatoes as the main raw materials.Under the premise that other ingredients and processing conditions remain unchanged,the effects of different types of mashed potatoes on the sensory quality and hardness of potato bread were investigated.By measuring the preservation index and nutrition index of different potato bread products and ordinary high-gluten flour bread,the preservation quality and nutrition quality of various types of bread were evaluated.The results showed that in the processing of potato bread,the sum of high gluten flour and dry potato flour in potato mash was 50 g,and the sum of water and water in potato mash was 28 g.The optimal addition amount of various kinds of potato mash was white potato 34 g,black potato 32 g,red potato 38 g and purple potato 32 g,respectively.In terms of nutritional quality,purple potato bread had the highest anthocyanin content,up to 32.67 mg/100 g;the protein content of black potato bread was second only to ordinary high-gluten flour bread,up to 11.24%;red potato bread had the lowest fat content,Only 2.04%;black potato bread had the highest dietary fiber content,up to 4.16%.In terms of preservation quality,the moisture content of ordinary high-gluten flour bread decreased by 6.33%,the specific volume decreased by 0.18 mL/g,the elasticity decreased by 2.62 mm,and the hardness increased by 8.54 N after the same refrigeration at 4℃for 3 days.The indexes change value of seed potato bread preservation was much smaller than that of ordinary high-gluten flour bread.In general,compared with ordinary high-gluten flour bread,various potato breads have better preservation performance and higher nutritional quality.
作者
孙静
李刚刚
程椿琳
效碧亮
SUN Jing;LI Gang-gang;CHENG Chun-lin;XIAO Bi-liang(College of Technology and Engineering,Lanzhou University of Technology,Lanzhou 730050,Gansu,China)
出处
《粮食与油脂》
北大核心
2021年第5期96-100,110,共6页
Cereals & Oils
基金
甘肃省科技重点研发计划项目(18YF1NA002)
甘肃省高等学校创新能力提升项目(2019A-183)
甘肃省高等学校创新能力提升项目(2019A-185)
2020年甘肃省省级大学生创新创业训练计划项目。
关键词
薯类面包
加工
保藏品质
营养品质
potato bread
processing
preservation quality
nutritional quality
