马铃薯全粉面包感官品质改良研究  

Study on Sensory Quality Improvement of Potato Whole Flour Bread

作　　者：孟金明 刘秋鸣 刘发超 吴娜[1] MENG Jin-ming;LIU Qiu-ming;LIU Fa-chao;WU Na(Department of Chemistry,Honghe University,Mengzi 661100,China)

机构地区：[1]红河学院理学院,云南蒙自661100

出　　处：《保鲜与加工》2021年第11期72-78,共7页Storage and Process

基　　金：云南省地方本科高校(部分)基础研究联合专项(2019FH001-116);国家级大学生创新创业训练计划项目(201910687006)。

摘　　要：在现有面包配方及制作工艺的基础上,通过添加不同的面包改良剂以提高马铃薯全粉面包的感官品质。通过单因素试验,以感官评分为评价指标,研究马铃薯全粉、谷朊粉、明胶及大豆分离蛋白添加量对马铃薯全粉面包感官品质的影响,并通过响应面分析试验,优化面包改良剂的最佳配方。结果表明,在马铃薯全粉添加量为12%时,马铃薯全粉面包改良剂的最佳配方为:谷朊粉2.67%,大豆分离蛋白0.14%,明胶0.10%。质构仪测定结果显示,改良后马铃薯全粉面包的感官品质得到明显提升。The different bread improvers were added to improve the sensory quality of potato whole flour bread on the basis of existing bread formula and production technology.The effects of potato whole flour,gluten,gelatin and soybean protein isolate additions on sensory quality of potato whole flour bread were analyzed by single factor experiments using sensory score as evaluation index,and the best formula of bread improvers was optimized by response surface analysis.Results showed that when potato whole flour addition was 12%,the optimal formula of potato flour bread improvers were determined as follows:gluten addition of 2.67%,soy protein isolate addition of 0.14%and gelatin addition of 0.10%.Texture measurement results suggested that the sensory quality of potato whole flour bread was obviously improved.

关 键 词：马铃薯全粉 面包 面包改良剂 质构 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]