摘要
以紫薯粉、高筋粉为主要原料,研究紫薯面包的加工配方,并对其质构特性进行分析。经过二次发酵和焙烤,以紫薯面包的品质和质构特性为评价指标,确定紫薯面包中紫薯粉、酵母、黄油和蔗糖的添加量并进行配方优化。结果表明,最佳工艺配方为紫薯粉添加量8%,酵母添加量2.5%,黄油添加量10%,蔗糖添加量10%。对优化后的产品进行品质和质构测定,感官评分为89.75分,比容为3.39 (mL/g),同时,面包的硬度、弹性、咀嚼性、黏聚性分别为26.32 N, 0.95 mm, 156.7 N和0.67 N。面包中添加紫薯粉不仅可以提高面包的营养价值,还为紫薯的深加工和进一步开发利用提供理论支撑。
Using purple potato flour and high gluten flour as the main raw materials,the processing formula of purple potato bread was studied,and its texture characteristics were analyzed.After the second fermentation and baking,the quality and texture characteristics of purple potato bread were used as the evaluation index to determine the amount of purple potato powder,yeast,butter and sucrose in purple potato bread and optimize the formula.The results showed that the best technological formula was 8% purple potato powder,2.5% yeast,10% butter and 10% sucrose.The sensory score was 89.75 point and specific volume was 3.39(mL/g).Meanwhile,the hardness,elasticity,chewability and cohesion of bread were 26.32 N,0.95 mm,156.7 N and 0.67 N,respectively.Adding purple potato flour to bread could not only improve the nutritional value of bread,but also provide theoretical support for further processing and development of purple potato.
作者
贾彦杰
申飞
魏楠
钱志伟
李东
JIA Yanjie;SHEN Fei;WEI Nan;QIAN Zhiwei;LI Dong(Department of Food Engineering,Henan Vocational College of Agriculture,Zhengzhou 451450)
出处
《食品工业》
CAS
2021年第9期60-64,共5页
The Food Industry
基金
2020年度河南农业职业学院科学技术研究项目(HNACKY-2020-03)
河南农业职业学院科研创新团队项目(HNACKT-2019-02
HNACKT-2020-05)。
关键词
紫薯
面包
品质
质构
purple potato
bread
quality
texture
