燕麦面包的制作及其感官品质研究  

Research on making and sensory quality of oat bread

作　　者：姚佳[1] 靳秔 贾健斌[1] 曹立松[1] 王艳[1] 王萌[1] 

机构地区：[1]北京市粮食科学研究院,北京100053

出　　处：《食品科技》2014年第12期177-180,共4页Food Science and Technology

基　　金：北京粮油产业科技创新平台项目

摘　　要：燕麦是一种功能性食物,具有降低胆固醇、平稳血糖的功效。通过在面包粉中添加不同量的燕麦粉制作面包,并对面包的形态、色泽、气味、口感和组织等感官品质进行了评定分析,确定了燕麦粉的最适添加量。结果表明：燕麦粉的添加量为8%-10%时,所烘制出的燕麦面包品质最优,与未添加燕麦的面包感官品质无显著差异（P〉0.05）;当添加量高于15%时,面包表皮不整齐,色泽差,内部组织粗糙,弹性很小,口感粗糙,感官分值最差。Oat is a kind of functional food. It has the effect of lowering cholesterol and stabilizing blood sugar. In this paper, oat bread was made by adding different amount of oats, and its sensory quality was evaluated and analysed, including the shape, color, smell, taste and texture. At last, the optimum addition amount of oats in making the oat bread was determined. The results showed that the oat bread quality was best with the addition amount of 8%-10%. There was no significant difference compared to the control （P〉0.05）. However, when the addition amount of oat is higher than 15%, bread crust was not neat, bread color became poor, internal texture with small elasticity and taste became rough. The sensory score is the lowest among the treatment groups.

关 键 词：燕麦 添加量 面包 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]