混合发酵剂制作豆渣面包工艺研究  

Study on the technology of making soybean dregs bread with mixed starter

作　　者：杨玉红[1] 王跃强[1] 杨瑞锋[1] YANG Yu-hong;WANG Yue-qiang;YANG Rui-feng(Hebi Polytechnic,Hebi 458000,China)

机构地区：[1]鹤壁职业技术学院

出　　处：《粮食与饲料工业》2019年第9期17-22,共6页Cereal & Feed Industry

基　　金：鹤壁职业技术学院科技重点课题(2018-KJZD-002)

摘　　要：以酵母和乳酸菌作为发酵剂,以面包比容、硬度、感官评分为评价指标,研究添加了豆渣的面包制作工艺参数。在单因素试验基础上,利用响应面法对酵母菌与乳酸菌比例,豆渣添加量、水分进行优化以改善面包的品质。结果表明:乳酸菌与酵母比例为1∶2(总添加量为2.5%),豆渣的添加量为22%,水分为52%时,面包的比容为3.8 ml/g,硬度为29.72 g,感官评分达到87.8分;相较于空白样,血糖生成指数降低。With yeast and lactic acid bacteria as starter,bread specific volume,hardness and sensory score as evaluation indexes,the processing parameters of bread with soybean dregs were studied.On the basis of single factor experiment,response surface method was used to optimize the proportion of yeast to lactic acid bacteria,the amount of soybean residue and water content to improve the quality of bread.The results showed that when the ratio of lactic acid bacteria to yeast was 1∶2(the total addition amount was 2.5%),the addition amount of soybean dregs was 22%,and the water content was 52%,the specific volume of bread was 3.8 ml/g,the hardness was 29.72 g,and the sensory score reached 87.8.Compared with the blank sample,the glycemic index decreased.

关 键 词：乳酸菌 酵母 豆渣 面包 血糖生成指数 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]