杂粮面包的制备工艺优化研究  

Optimization of the preparation process of grain bread

作　　者：袁蓓蕾[1] 郑志[1] 徐添 罗水忠[1] 姜绍通[1] 

机构地区：[1]合肥工业大学农产品加工研究院,合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室,安徽合肥230009

出　　处：《食品工业科技》2013年第13期235-240,共6页Science and Technology of Food Industry

基　　金：安徽省2011年度科技攻关计划项目(11010302149)

摘　　要：以燕麦粉、荞麦粉、玉米粉及糯米粉为复配杂粮原料,采用面包粉复配杂粮作面包,以面包的硬度和弹性为考核指标,比较了不同的发酵方法与烘烤方式对面包品质的影响,并对复配型杂粮面包的配方及工艺进行优化。结果表明:影响杂粮面包品质最主要的因素是和面时间,其次是发酵时间与烘烤时间。复配型杂粮面包中添加20%的白砂糖、1.2%的盐及2.4%的酵母,然后和面时间25min,发酵3.5h及烘烤20min时,杂粮面包的感官品质最好。此时,面包的硬度为5998.06g,弹性为0.886。产品质地柔软,色泽金黄,口感细腻并具有淡淡的杂粮风味。Oat flour, buckwheat flour, corn flour and glutinous rice flour as raw material of compound grains, mixed grains flour was used to make bread.On the basis of hardness and elasticity of the bread, the effect of various methods of fermentation and baking on bread quality were studied, optimized the formulation and processing of the mixed grains bread.The results demonstrated that the key parameter that affected the bread quality was mixing time,followed by fermentation and baking time.The optimal sensory quality was obtained by adding 20% sugar, 1.2% salt and 2.4% yeast to the formulation and processed under the condition of mixing ,fermenting and baking for 25min, 3.5h and 20min, respectively. The hardness and elasticity of this bread was 5998.06g and 0.886. In addition,the bread had a soft texture,smooth mouthfeel and light flavour of coarse grains.

关 键 词：杂粮面包 工艺优化 硬度 弹性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]