大麦面包复合改良剂的优化及其对面包品质的改善作用  

Optimization of Barley Bread Composite Improver and Its Improvement on Bread Quality

作　　者：李真[1] 董英[1] 於来婷 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国粮油学报》2016年第6期117-122,共6页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省普通高校研究生科研创新项目(CXZZ12-0698)

摘　　要：为获得性能优良的大麦面包复合改良剂,以满足生产营养与品质兼优大麦面包(含大麦粉55%)的需要。选用6种改良剂,以面包综合评分为依据,采用部分因子和中心组合设计等试验获得优化的复合改良剂,并利用C-Cell图像分析仪和物性仪分析和确证复合改良剂对大麦面包品质的改善效果。结果表明,优化的复合改良剂组成及添加量为:β-葡聚糖酶0.064 9%、谷朊粉7.526 9%、α-淀粉酶0.008 9%、TG0.090 0%、蔗糖酯0.300 0%、Vc 0.012 5%;使用优化复合改良剂的大麦面包与优化前相比,其面包片周长与内部气孔数量均增加,孔洞面积减小,比容提高了45%;同时,新鲜大麦面包及其在贮藏期内质构特性明显改善,硬度减小、弹性增加、咀嚼性提升。优化的复合改良剂适用于高含量大麦粉面包的生产。Good composite improver was obtained for meeting the needs of barley bread （ containing barley flour 55% ） both good in nutrition and quality. Six improvers were chose. Optimization composite improver was obtained by FFD and CCD on the basis of bread composite score,. Meanwhile, the improvement effect on barley bread was in- vestigated and confirmed using C - Cell and textural analyzer. The results indicated that the composite improver addi- tion level were β - glucanase 0. 064 9% , wheat gluten 7. 526 9%, ct - amylase 0. 008 9% , transglutaminase 0. 090 0% , sucrose ester 0. 300 0% and Vc 0. 012 5%. Compared with the bread before optimizing, the wrapper length of bread with composite improver and number of cells has increased, specific volume increased by 45 % while area of holes decreased. Meanwhile, the textural characteristics of fresh and storage period bread were all significantly improved. Bread hardness decreased, springiness increased, and chewiness improved. As a result, the composite improver was suitable for producing barley bread with high content of barley flour.

关 键 词：大麦 面包 改良剂 优化 面包心 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]