摘要
以面包粉为主要原料,强化燕麦粉和菊粉,提升面包中膳食纤维和益生功能因子水平,开发了一种可促进肠道蠕动、改善肠道微生态的"膳纤维生"吐司面包。试验以感官评价和质构(硬度、弹性)测定为评价指标,在单因素试验的基础上采用正交试验,对吐司配方进行优化。单因素试验结果表明, 10%的燕麦粉和8%的菊粉添加量对吐司的口感和结构具有较好的改善作用。正交试验结果表明,吐司的最佳配方为:面包粉100%(100 g),燕麦粉10%,菊粉8%,酵母1.5%,食盐2%,奶粉4%,起酥油3%,白砂糖6%,面包改良剂2%,水58%。此配方下吐司不仅具有优良的口感和质地,还可达到保健效果。
The objective of this study was to prepare the toast rich in dietary fiber and prebiotic factors using bread powder as the main raw material, and the toast was fortified with oat flour and inulin. The developed toast could increase the content of dietary fiber in the toast and promote prebiotic function to protect the intestinal health. The sensory evaluation and texture （hardness and elasticity） were tested, and the formula of toast was optimized by orthogonal experiment on the basis of single factor experiment. The result of single factor test showed that there was better effect on the taste and structure of toast when the addition of oat flour was 10% and inulin was 8%. Orthogonal test result showed that the best formula was as follows： 100% （100 g） of bread flour, 10% of oat flour, 8% of inulin, 1.5% of yeast, 2% of salt, 4% of milk powder, 3% of shortening, 6% of white sugar, 2% of bread improver, 58% of water. Toast under this formula not only had excellent taste and texture, but also expressed the functional benefits.
作者
王梦婷
侯俊财
李园园
许鑫
史博瑞
郭天立
WANG Mengting, HOU Juncai, LI Yuanyuan, XU Xin, SHI Borui, GUO Tianli(College of Food Science, Northeast Agricultural University,,Harbin 15003)
出处
《食品工业》
CAS
北大核心
2018年第10期91-94,共4页
The Food Industry
基金
2017年黑龙江省大学生创新创业训练项目(201710224238)
