荞麦粉对无麸质面包品质及储藏特性的影响  

Effects of Buckwheat Flour on Quality and Storage Character of Gluten-free Bread

作　　者：赵鑫[1] ZHAO Xin(Shanxi Functional Food Research Institute,Shanxi Agricultural University,Shanxi Key Laboratory of Characteristic Agro-products Processing,Taiyuan 030031)

机构地区：[1]山西农业大学山西功能食品研究院,特色农产品加工山西省重点实验室,太原030031

出　　处：《食品工业》2023年第8期120-123,共4页The Food Industry

基　　金：山西省农业科学院应用基础研究计划项目(YCX2020YQ36);山西省应用基础研究项目(201801D221312);山西省重点研发计划重点项目(201703D211002)。

摘　　要：探究添加不同比例荞麦粉对无麸质面包比容、色泽、纹理结构、硬度、老化特性的影响。结果表明:添加荞麦粉提高面包的比容,其中25.0%和37.5%添加量达到显著水平;随着荞麦粉添加量的增加,L*值下降显著,a*和b*值均不同程度的提高,颜色有加深趋势;在纹理结构方面,添加荞麦粉使气孔结构更加紧密均匀,其中25.0%荞麦粉添加量的样品纹理评分最高;在储藏特性方面,添加较高含量荞麦粉(37.5%和50.0%)显著降低其储藏期的硬度;通过添加荞麦粉调整无麸质配方中3种淀粉的比例能显著降低贮藏期的老化焓。总体而言,适当添加荞麦粉(25.0%~37.5%)能起到改善无麸质面包质地和延缓老化的作用。The effects of different ratio of buckwheat flour on specific volume,color,air hole,hardness and retrogradation property of gluten-free bread were studied.The results showed that the input of buckwheat flour increased the specific volume significantly when the ration of buckwheat flour reached 25.0%and 37.5%.With the increase amount of buckwheat flour,L*value decreased,a*and b*value increased under different degrees,and the color tended to be deeper.The input of buckwheat floor made the air hole more compact and uniform,and the texture value reached highest when the ration of buckwheat flour reached 25.0%.In terms of storage characteristics,the input of relatively higher ration of buckwheat flour(37.5%and 50.0%)could decrease the hardness value during the storage period.The certain amount of input of buckwheat flour could decrease the retrogradation enthalpy by adjusting the ration of three kinds of starch.In summary,the appropriate input of buckwheat flour(25.0%-37.5%)had a positive role on improving texture and delaying staling of gluten-free bread.

关 键 词：荞麦粉 无麸质面包 品质 储藏特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]