摘要
为了探究红曲米粉对面包制作工艺参数和品质的影响,将红曲米粉添加至面包中,采用二次发酵法制备面包,研究不同比例的红曲米粉对面团发酵过程中发酵时间、pH、面包比容、水分、质构、感官评定及抗氧化能力的影响。结果表明,随着红曲米粉添加量的增加,面团第一次发酵时间增加(P<0.05),但当添加量小于2.00%时,无论添加或不添加红曲米粉,面团第二次发酵时间都趋于稳定(P>0.05)。适量添加红曲米粉对面团发酵过程pH的下降具有一定的促进作用,面包比容随着红曲米粉添加量的增加不断上升(P<0.05),这说明适量添加红曲米粉能够增加面团的体积及持气性能。与未添加红曲米粉的面包相比,红曲米粉能显著降低面包水分的丢失(P<0.05),提高面包的硬度(P<0.05)、面包的咀嚼性(P<0.05)及面包的弹性(P>0.05)。同时红曲面包的DPPH清除率、ABTS清除率、羟自由基清除率均高于未添加红曲米粉的面包,可见红曲能够有效提高面包的抗氧化能力。当红曲米粉添加量为0.5%时,面包感官评分最高,此时面包在外观、质感、气味、口感、组织形态等方面都表现良好。
In order to explore the effects of red yeast rice flour on the process parameters and quality of bread,this paper added red yeast rice flour to bread and prepared bread by secondary fermentation method.The effects of different proportions of red yeast rice flour on fermentation time,pH,bread volume,moisture,texture,sensory evaluation and antioxidant capacity during dough fermentation were studied.The results showed that the first fermentation time of dough increased with the addition of red yeast rice flour(P<0.05),but when the supplemental level was less than 2.00%,the second fermentation time of dough tended to be stable(P>0.05).Proper addition of red yeast flour could promote the decrease of pH during dough fermentation.The specific volume of bread increased with the addition of red yeast rice flour(P<0.05),which indicated that the appropriate addition of red yeast rice flour could increase the volume and gas-holding properties of dough.Compared with bread without red yeast rice flour,red yeast rice flour could significantly reduce the loss of water in bread(P<0.05),and improve the hardness of bread(P<0.05),chewiness of bread(P<0.05)and bread elasticity(P>0.05).The DPPH clearance,ABTS clearance and hydroxyl radical clearance of red yeast bread were higher than those of bread without red yeast rice flour.This indicated that red yeast could effectively improve the antioxidant capacity of bread.When the added amount of red yeast rice flour was 0.5%,the bread sensory score was the highest,and the bread had a good performance in appearance,texture,smell,taste and organization.
作者
林艳云
孙艾嘉
LIN Yanyun;SUN Aijia(Zhicheng College,Fuzhou University,Fuzhou 350002)
出处
《食品工业》
CAS
2024年第1期8-12,共5页
The Food Industry
基金
福建省科技厅引导性项目(2023N01010016)
福州大学至诚学院科教创新群体培育项目(ZCKC23015)
福建省中青年教师教育科研项目(JT180804)。
关键词
面包
红曲米粉
工艺参数
品质
bread
red yeast rice flour
process parameters
quality
