几种市售人造奶油对主食面包感官品质的影响  

Effects of commercial margarine on sensory quality of bread

作　　者：高茜[1] 梁建芬 

机构地区：[1]植物源功能食品北京市重点实验室,中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2014年第5期159-163,共5页Food Science and Technology

基　　金：十二五农村领域国家科技计划课题(2012BAD37B06-08)

摘　　要：以面包的质构和感官品质为指标，以未添加任何油脂产品的面包为空白，以天然动物黄油为对照，分析了6种市售人造奶油对主食面包感官品质的影响。结果表明：同空白相比，人造奶油的添加对面包烘烤质量损失影响不大，所有样品的质量损失为8．7％～10．4％；人造奶油的添加增大了面包的比容，增加范围为26％-41％；人造奶油的应用可以降低面包的硬度和咀嚼性，延缓面包的老化过程；不同品牌的人造奶油样品对面包硬度和咀嚼性的影响差异较大，对内聚性和回复性的影响较小；人造奶油的应用可以改善面包的感官品质，尤其在面包的体积、面包芯色泽、面包芯质地和总评价方面，几种产品对于面包总评价分值增加范围为16％～35％。Aiming at knowing the effects of margarine on sensory quality of bread, products from 6 brands were applied in preparation of bread. Breads from the recipe without any oil and with butter were used as blank and control, respectively. The results indicated that margarine would decrease water conservation during baking, and the water loss rate caused by different products was in the range 8.7% to 10.4%. Margarine could increase specific volume of bread in the range of 26% to 41%. All margarine would improve texture of bread. Effects of different margarine had significant different effects on hardness and chewiness, while few difference on cohesiveness and resilience. Application of margarine would improve sensory properties of bread, especially in volume of bread, color of crumb, smoothness of bread and total evaluation. The increase in total evaluation score resulted in different kinds of margarine was ranged from 16% to 35%.

关 键 词：面包 人造奶油 质构 感官品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]