高添加全鸡蛋液对高含量燕麦面包品质的影响  

The Effect of High Addition of Whole Egg on the Quality of High Content Oat Bread

作　　者：童大鹏 张见 刘元法 TONG Dapeng;ZHANG Jian;LIU Yuanfa(Future Food (Bai Ma) Research Institute,Nanjing 210000;Nanjing Fuzhe Future Food Research Institute,Nanjing 210000)

机构地区：[1]白马未来食品研究院,南京210000 [2]南京福喆未来食品研究院有限公司,南京210000

出　　处：《食品工业》2023年第6期5-9,共5页The Food Industry

基　　金：未来食品技术创新中心建设项目资金(编号:BM2020023);新型液态健康食品种子工厂构建与关键技术装备研发(编号:BE2021306)。

摘　　要：为改善高含量燕麦面包品质,添加不同含量全鸡蛋液(0,5%,20%,35%,50%和65%),通过对面团醒发速度、面包比容、含水量、质构特性、感官评价及储藏失重率进行分析,研究了高含量鸡全蛋液对高含量燕麦面包品质的影响。结果显示:全鸡蛋液的添加能够有效改善燕麦面包品质,当全鸡蛋液添加量超过35%,显著提升了燕麦面团醒发体积、燕麦面包质构弹性、黏聚性及回复性,有效降低燕麦面包含水量,避免了面包芯太黏;优化后在50%含量燕麦面包中全鸡蛋液最适添加量为50%。In order to improve the quality of high content oat bread,whole egg with different contents(0,5%,20%,35%,50%and 65%) was added.The effects of high content whole egg on the quality of high content oat bread were studied by analyzing the dough fermentation speed,bread specific volume,water content,texture characteristics,sensory evaluation and weight loss rate during storage.The results showed that adding whole egg could effectively improve the quality of oat bread.When the addition of whole egg was more than 35%,the dough fermentation volume,the springiness,cohesiveness and resilience of oat bread were greatly improved,and the water content of oat bread was effectively reduced to avoid over-stickiness of the bread core.After formula optimization,the optimum amount of whole egg in oat bread was 50%.

关 键 词：燕麦面包 全鸡蛋液 面团醒发 面包品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]