摘要
以高筋面粉、茶树菇粉等为材料,通过单因素试验和响应面法优化茶树菇粉面包的制作工艺参数,并比较了普通面包(300 g高筋面粉、盐1.5 g、酵母3 g、水150 g、醒发时间1 h、白砂糖30 g、赤藓糖醇30 g、黄油21 g、发酵时间3 h)与茶树菇粉面包的质构指标和抗氧化能力。结果表明:茶树菇粉面包的最佳制作工艺参数为300 g高筋面粉中添加茶树菇粉8.58 g、白砂糖24.30 g、赤藓糖醇33.30 g、黄油20.25 g,发酵时间3 h,以此条件制备的茶树菇粉面包感官评分平均值为95.46分,略高于回归方程计算的茶树菇粉面包感官评分最高理论值(95.36分);同时,茶树菇粉面包的DPPH、ABTS^(+)、羟基自由基清除率分别为64.45%、63.72%、63.59%,具有较好的抗氧化活性。总的来看,茶树菇粉面包色泽金黄诱人,松软有弹性,具有较好的咀嚼性,低糖且有较强的抗氧化能力,带有特殊的菇类风味,口感丰富。
High-gluten flour and polar mushroom(Agrocybe cylindracea)powder were used to produce polar mushroom bread.The production parameters were optimized by single factor tests and response surface methodology.Furthermore,common bread(300 g highgluten flour,1.5 g salt,3 g yeast,and 150 g water were let rise for 1 h,and then 30 g white granulated sugar,30 g erythritol,and 21 g butter were added and fermented for 3 h)was compared with polar mushroom bread in terms of the texture properties and antioxidant capacity.The results showed that the optimal production parameters of polar mushroom bread were as follows:fermentation of 300 g high-gluten flour with 8.58 g polar mushroom powder,24.30 g white granulated sugar,33.30 g erythritol,and 20.25 g butter for 3 h.The product obtained under the optimal conditions had the sensory score of 95.46,which was slightly higher than the theoretical value(95.36)predicted by the regression equation.The produced bread showed the DPPH,ABTS+,and hydroxyl free radical scavenging rates of 64.45%,63.72%,and 63.59%,respectively,demonstrating strong antioxidant capacity.Overall,the polar mushroom bread was golden,soft,and elastic,with a wonderful aroma,low sugar,strong antioxidant capacity,and a special mushroom flavor.
作者
唐睿
朱梦梦
布海丽且姆·阿卜杜热合曼
徐永平
李淑英
李倩
TANG Rui;ZHU Meng-meng;Buhailiqiem Abdulrahiman;XU Yong-ping;LI Shu-ying;LI Qian(Xinjiang Institute of Technology,Aksu 843000,PRC;Postdoctoral Workstation of Dalian SEM Bio-Engineering Technology Co.,Ltd.,Dalian 116620,PRC)
出处
《湖南农业科学》
2023年第12期57-64,共8页
Hunan Agricultural Sciences
基金
新疆理工学院青年项目(ZY202209)
新疆理工学院横向项目(XJLGHX2022015)
新疆理工学院重点实验室项目(PT202102)。
关键词
茶树菇
面包
制作工艺优化
响应面分析
polar mushroom(Agrocybe cylindracea)
bread
optimization of production parameters
response surface analysis
