复配亲水胶体对面团流变特性及全麦面包品质的影响  

Effect of compound hydrocolloid on the rheological properties of dough and the quality of whole-wheat bread

作　　者：宁芊[1] 游佩琼 吴先辉 庞杰[2] NING Qian;YOU Pei-qiong;WU Xian-hui;PANG Jie(Jinshan College of Fujian Agricultural and Forestry University,Fuzhou,Fujian 350002,China;College of Food Science,Fujian Agricultural and Forestry University,Fuzhou,Fujian 350002,China;Ningde Vocational and Technical College,Fu’an,Fujian 355000,China)`)

机构地区：[1]福建农林大学金山学院,福建福州350002 [2]福建农林大学食品科学学院,福建福州350002 [3]宁德职业技术学院,福建福安355000

出　　处：《食品与机械》2019年第9期32-38,共7页Food and Machinery

基　　金：福建省自然科学基金项目（编号：2018J01142）

摘　　要：用质量比为7 3的全麦粉小麦粉制作全麦面包,采用魔芋葡甘聚糖(KGM)、黄原胶、硬脂酰乳酸钠(SSL)3种亲水胶体和乳化剂的复配,以面粉粉质曲线的各项参数为标准,通过单因素试验和响应面优化试验,筛选出全麦面包复配胶的最佳配比。结果表明:面粉中添加KGM 0.47%,黄原胶0.07%,SSL 0.12%的复配胶后粉质质量指数为129 mm,将其应用于全麦面包制作工艺中之后,全麦面包的比容(4.46 cm^3/g)优于空白对照组的(3.37 cm^3/g),含水量、硬度、弹性和咀嚼性在不同贮存时间里均表现优秀,老化速率明显下降,感官品质也有较大提升。Whole wheat bread was made with the mass ratio of whole wheat flour to wheat flour of 7 3.The optimum formulation of the compound glue for whole wheat bread was screened by using Konjac gum,Xanthan gum and Sodium stearoyl lactate as hydrophilic colloids and emulsifiers.The parameters of flour curve were taken as criteria,and the single factor test and response surface optimization test were carried out.The results showed that the powder quality index was 129 mm after adding Konjac gum 0.47%,Xanthan gum 0.07%,and SSL 0.12%to the flour.When applied to the whole wheat bread making process,the specific volume of whole wheat bread was 4.46 cm^3/g,which was better than that of blank control groups of 3.37 cm^3/g,and the water content,hardness,elasticity and chewiness at different storage times were all performed well,with the aging rate decreasing significantly,and the sensory quality greatly improving.

关 键 词：全麦面包 亲水胶体 面团流变性 粉质质量指数 比容 质构 

分 类 号：TS2[轻工技术与工程—食品科学与工程]