不同粒度甘薯渣纤维对面包品质的影响  

Effects of Different Particle Size of Sweet Potato Residue Celluloseon Bread Quality

作　　者：刘海波 付文军 郑万琴 陈龙 李坤 陈亚蓝 朱静 刘雄[2] Liu Haibo;Fu Wenjun;Zheng Wanqin;Chen Long;Li Kun;Chen Yalan;Zhu Jing;Liu Xiong(College of Food,Xinyang Agriculture and Forestry University,Xinyang 464000;College of Food Science,Southwest University,Chongqing 400715)

机构地区：[1]信阳农林学院食品学院,信阳464000 [2]西南大学食品科学学院,重庆400715

出　　处：《中国粮油学报》2023年第4期51-58,共8页Journal of the Chinese Cereals and Oils Association

基　　金：河南省青年科学基金项目(212300410228);河南省重点研发与推广专项(科技攻关)项目(212102110314);信阳农林学院青年基金项目(2019LG002、2019LG009、QN2021030)。

摘　　要：将3种粒径分别为129、64、25μm的甘薯渣纤维(SPRC)回添至小麦粉中制作面包,探究不同粒度SPRC对面包品质的影响。结果表明,添加SPRC使面包发酵体积减小,粒径越大,面包比容越小;粒径为129μm的SPRC可以显著减少烘焙水分损失;面包硬度和咀嚼性与SPRC粒径呈正比,弹性、内聚性与SPRC粒径呈反比;随着SPRC的粒度的减小,面包内部结构由紧实逐渐变疏松多孔。在面包储藏实验中,SPRC可以显著提高面包的含水率,面包硬度随储藏时间的延长逐渐增大;129μm的SPRC更易增强面包的老化和抗酶解能力。说明SPRC的粒度大小会影响面包的发酵特性、烘焙品质和储藏特性。Three kinds of sweet potato residue cellulose(SPRC)with particle sizes of 129,64 and 25μm were added to wheat flour to make bread,and the effects of different particle sizes of SPRC on the quality of bread were investigated.The results showed that the addition of SPRC reduced the fermentation volume of the bread,and the particle size of SPRC was larger,the specific volume of the bread was smaller.SPRC with a particle size of 129μm could significantly reduce the loss of moisture during baking.In addition,the hardness and chewiness of bread were positively correlated with the particle size of SPRC,and the elasticity and cohesion were negatively correlated with the particle size of SPRC.The internal structure of the bread gradually became loose and porous as the particle size of SPRC decreased.In the storage experiment,SPRC might increase the moisture content of bread,and the bread hardness increased gradually with the prolongation of storage time.SPRC with a particle size of 129μm was more likely to enhance the aging and enzymatic resistance of bread.The result showed that the particle size of SPRC will affect the fermentation characteristics,baking quality and storage characteristics of bread.The research could provide a theoretical reference for the application of sweet potato residue in bread products.

关 键 词：甘薯渣纤维 粒径 面包品质 储藏特性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]