燕麦面包的储存稳定性研究  

STUDY ON THE STORAGE STABILITY OF OAT BREAD

作　　者：赵亚娟[1] 韩小贤[1] 张杰[1] 成明[1] 郑学玲[1] 田建珍[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第6期23-26,50,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省农业科技成果转化计划项目(200132);河南省小麦产业技术体系建设专项资金资助项目(S2010-01-G06)

摘　　要：为了研究燕麦粉添加量对面包品质及储存稳定性的影响,分析了不同比例燕麦混粉的品质特性和燕麦面包的储存稳定性.研究结果表明：随着燕麦粉添加量的增加,混粉吸水率逐渐升高,稳定时间、形成时间及粉质指数逐渐降低.添加12%、16%、20%燕麦粉的面团延伸度随时间变化较小,耐醒发性较好.在面包储存过程中,添加16%燕麦粉的面包失水率变化最小,添加4%燕麦粉的面包比容较大,但其保水性最差.燕麦面包储存稳定性好于普通纯面包粉制作的面包,且在储存第2~3天时品质最佳.In order to study the influences of oat addition amount on the quality and storage stability of oat bread, we analyzed the quality properties of mixed flour containing different amounts of oat flour and studied the storage stability of oat bread. The results showed that the water absorption of the mixed flour increased gradually,and the stabilization time,the formation time and the FQN decreased as the addition amount of oat increased; the oat bread containing 12%,16% and 20% oat flour had little changes in extension with time,and had better fermentation resistance. During storage,the oat bread containing 16% oat flour had the least change in water loss; and the oat bread containing 4% oat flour had large specific volume but the poorest water retention. The oat bread was superior to the common bread in storage stability,and had the best quality after storage for 2 to 3 days.

关 键 词：燕麦面包 储存 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]