苹果渣膳食纤维面包的研制及其质构特性的测定  

Development of Apple Pomace Dietary Fiber Bread and Its Texture Determination

作　　者：付成程[1] 郭玉蓉[1] 董守利[2] 李锦运[1] 郑战伟[1] 池霞蔚[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2011年第5期97-100,共4页Food and Fermentation Industries

基　　金：农业部现代农业产业技术体系项目(nycytx-08-05-01)

摘　　要：我国浓缩苹果汁每年产生约100万t苹果湿渣,苹果渣中膳食纤维非常丰富。为开发利用苹果渣,以其作为添加剂制得苹果渣膳食纤维面包。将苹果渣粉以0%、5%、10%和15%的量混合加入面粉制得苹果渣膳食纤维面包,通过测定苹果渣膳食纤维面包感官鉴评、比容、保水性、质构等,分析影响苹果渣膳食纤维面包品质的主要因素,确定苹果渣粉的最适添加量。结果表明:随着苹果渣粉含量的增加,面包的比容和硬度降低,保水性和弹性增加。其中,当苹果渣粉添加量为5%时,面包品质最好。Chinag annually apple wet pomace is about lmillion tons, which is rich in dietary fiber. In order to utilize the apple pomace, the paper studied to use it as a food additive in dietary fiber bread. The flour blended with 0% ,5% ,10% and 15% apple pomace powder to make apple dietary fiber bread. Through sensory analysis, specific volume, moisture retention and texture characteristic analysis, the main factors affected apple pomace dietary fiber bread quality were analyzed. The optimum formulations were determined. The results showed that with the increasing of apple pomace powder,the specific gravity and the hardness of the bread decreased,the capacity of water - holding and the springiness of the bread increased. The bread quality was the best with 5% apple pomace powder.

关 键 词：苹果 膳食纤维 面包 质构仪 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]