全麦粉添加量对面包品质的影响研究  

Effect of whole wheat flour on bread quality

作　　者：张艺 乔志刚 马硕 牟德华[1] 韩雅楠 高山 ZHANG Yi;QIAO Zhigang;MA Shuo;MOU Dehua;HAN Yanan;GAO Shan(College of Food and Biology,Hebei University of Science and Technology,Hebei Shijiazhuang 050000,China;Shijiazhuang Pre-packaged baking products processing technology Innovation center,Hebei Shijiazhuang 050000,China;Hebei Majiamaifang Food Co.Ltd,Hebei Shijiazhuang 050000,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000 [2]石家庄市预包装烘焙制品加工技术创新中心,河北石家庄050000 [3]河北马家麦坊食品有限公司,河北石家庄050000

出　　处：《食品工程》2023年第1期41-44,共4页Food Engineering

摘　　要：采用发酵法制作面包,通过全麦粉添加量单因素试验分析不同全麦粉配比对面包质构及感官品质的影响,确定最适合全麦面包的全麦粉添加量。试验结果表明,随着全麦粉配比的增加,面包品质先升高后降低,全麦粉配比30%的全麦面包具有良好的外观形态和质构品质,感官评价为82分,为最适合全麦面包的工艺配方。The fermentation method was used to make bread,and the influence of different proportions of whole wheat flour on the texture of bread and the sensory evaluation were analyzed through the single factor experiment of the amount of whole wheat flour,and the most suitable amount of whole wheat flour was determined.The results showed that with the increase of the proportion of whole wheat flour,the bread quality first increased and then decreased.The whole wheat bread with 30%whole wheat flour ratio had good appearance,shape and texture quality,and the sensory evaluation was 82,which was the most suitable technological formula for whole wheat bread.

关 键 词：全麦 面包 质构 感官评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]