摘要
以枸杞面包的制作工艺和焙烤品质为研究对象,在单因素试验基础上通过响应面优化枸杞面包的最佳工艺参数,并通过研究枸杞面包的感官品质、质构特性来分析添加枸杞对面包品质的影响。结果表明:枸杞面包的最佳配方为100 g高筋面粉中添加枸杞15.7 g、酵母1.6 g、糖16.6 g、盐0.8 g;以此配方焙烤枸杞面包,其表皮和内部色泽更加亮丽,口感和香气独特;面包的部分质构品质较好,易咀嚼且爽口不黏牙,但枸杞面包品质尚需改善。
The processing technology and baking qualities of Chinese wolfberry bread were studied. On the ba-sis of single factors, the optimal parameters of Chinese wolfberry bread were ensured by response surface methodology. Then baking qualities of Chinese wolfberry bread were analyzed by the sensory evaluation, specif-ic volume, texture characteristics and hardness change during storage. The results indicated that the optimal processing parameters were to be added 15.7 g Chinese wolfberry, 1.6 g yeast, 16.6 g sugar and 0.8 g salt in 100 g high gluten flour. The skin and inner color of Chinese wolfberry bread baked by above recipe were brighter, the taste and flavor were unique, the partial texture characteristics were better, and they were easy to be chewed and not sticky. However, these indicated baking qualities of Chinese wolfberry bread would be re-quired the further improve.
出处
《食品研究与开发》
CAS
北大核心
2017年第18期87-92,共6页
Food Research and Development
基金
北方民族大学重点项目(2015KJ35)
宁夏自然科学基金项目(NZ16087)
关键词
枸杞
面包工艺
响应面
面包品质
Chinese wolfberry
bread processing technology
response surface design
bread qualities
