摘要
研究大麦粉(5%、10%、15%、20%)对直接发酵、酸面团、右旋糖苷酸面团面包品质的影响,评估了酸面团对大麦面包(51%大麦粉)品质的改善效果。大麦粉使直接发酵面包的比容分别减小了8.0%、16.6%、32.1%、35.6%,硬度增大了138.8%、152.9%、168.7%、176.6%,储藏后老化率在高添加量下(15%、20%)明显提高;酸面团促使体积上升、硬度下降,水分损失率和老化率减小;而右旋糖苷的存在使酸面团面包烘焙当天的含水量升高,水分损失率、老化率降低;与未添加大麦粉的直接发酵面包相比,酸面团大麦面包的体积小、硬度大、感官评分较低,但在延缓老化上具有优势,而右旋糖苷提高了其柔软性、感官品质。因此,右旋糖苷酸面团能够有效改良大麦添加面包、大麦面包品质。
The effect of barley addition volumes(5%,10%,15%,20%) on the quality of straight, sourdough and dextran-containing sourdough bread were explored in the present study. The sufficient of sourdough application in improving barley bread(barley addition of 51%) quality were also evaluated. The four addition amounts respectively resulted in the specific volume decreased by 8.0%, 16.6%, 32.1%, 35.6%, the hardness increased by 138.8%, 152.9%, 168.7%, and 176.6%. In addition, the staling rate was significantly enhanced under the high barley incorporation(15%, 20%). Nevertheless, the use of sourdough contributed to higher bread volumes and lower hardness, water loss rates and aging rates. Moreover, in comparison to the sourdough bread, the production of dextran during sourdough fermentation impeded the moisture evaporation after baking and storage, the same as staling. The performance of sourdough barley bread and dextran-containing sourdough barley bread in the fresh volume and softness was both poor when relative to the straight wheat bread without barley flour, similar in sensory aspects. It is worth noting that, however, breads added with the two types of sourdough were of evident benefit to aging delay. In addition, the produced dextran enhanced the tenderness and organoleptic on the making day. Hence, dextran-sourdough has the ability to effectively ameliorate properties of breads with low or high barley addition.
作者
李子兴
杨天一
徐学明
郭元新
张瑶
Li Zixing;Yang Tianyi;Xu Xueming;Guo Yuanxin;Zhang Yao(School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang 212100;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122;School of Food Science and Technology,Jiangnan University,Wuxi 214122)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2023年第1期38-46,共9页
Journal of the Chinese Cereals and Oils Association
基金
江苏科技大学博士科研启动项目(1182932012)
镇江市重点研发项目(NY2020016)。
