燕麦面包的工艺优化及品质研究  

Process Optimization and Study on the Quality of Oats Bread

作　　者：李毅丽[1] LI Yili(Department of Quanlity Inspection and Management,Hebei Chemical&Pharmaceutical College,Shijiazhuang,Hebei 050000,China)

机构地区：[1]河北化工医药职业技术学院质量检测与管理系,河北石家庄050000

出　　处：《农产品加工》2023年第10期26-31,共6页Farm Products Processing

摘　　要：为了提高燕麦产品附加值,通过感官评分、比容和质构特性分析,以及扫描电镜观察产品的微观结构,研究了燕麦面包的配方和工艺。结果表明,面包中燕麦粉的添加量最高可达到15%,且当面包制作过程中添加57%的水分,10%粒径为120μm的燕麦粉,醒发时间为50 min时,产品感官评分最高,为96.1分,质构分析得硬度为264.66±13.41,弹性为2.55±0.05,黏性为194.38±10.77,咀嚼性为639.78±36.18,回复性为0.26±0.01,优良的质构特性可保持9 d左右,面包老化速率最低。扫描电镜观察,得知其具有完整连续的网络结构。In order to improve the added value of oat products,the objective of this study was to investigate the formula and process of oats bread to produce good quality oat bread,through the analysis of sensory score,specific volume and texture characteristics,and the microstructure of the product by scanning electron microscopy(SEM).The results showed that the highest addition of and when oat bread was adding water of 57%,120μm oats powder of 10%,and ferment for 50 min,the product had the highest sensory score 96.1,and the hardness of the oat bread was 264.66±13.41,the Springiness was 2.55±0.05,the Gumminess was 194.38±10.77,the Chewiness was 639.78±36.18,the resilience 0.26±0.01.The excellent textural properties were be maintained for about 9 d.The bread had the slowest aging rate.And SEM observation showed that it had a complete and continuous network structure.

关 键 词：燕麦面包 感官评分 比容 质构特性 扫描电镜 面包老化 

分 类 号：TS201[轻工技术与工程—食品科学]