橄榄高纤维面包的制作工艺研究  

Study on the Production Technology of Olive High Fiber Bread

作　　者：黄笑宇 刘玉红 李建科 金凤 吴港城[1] 张晖[1] 金青哲[1] 王兴国[1] HUANG Xiao-yu;LIU Yu-hong;LI Jian-ke;JIN Feng;WU Gang-cheng;ZHANG Hui;JIN Qing-zhe;WANG Xing-guo(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;Longnan Xiangyu Oil Olive Development Co.,Ltd.,Longnan,Gansu 742500,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]陇南市祥宇油橄榄开发责任有限公司,甘肃陇南742500

出　　处：《粮油食品科技》2023年第6期51-59,共9页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划资助(2021YFD2100303)。

摘　　要：为提高油橄榄果渣加工利用率,考察了加水量和油橄榄果渣添加量对面包品质的影响。测定橄榄果渣的基本成分及50%、52%、54%和56%的加水量对面包品质的影响,并在传统面包配方的基础上,分析橄榄果渣以5%、10%、15%和20%的质量比例加入后制得的面包品质。从口感、风味、色泽等方面进行面包感官品质评价,从质构和比容方面进行物性指标分析。结果表明,在本研究条件下制作面包,加水量以52%为宜,橄榄果渣添加量在10%时最为适宜。随着橄榄果渣量的增加,面包比容下降,面包内聚性与橄榄果渣添加量呈负相关关系,而硬度、咀嚼性与橄榄果渣添加量呈现正相关。综合考虑面包的外观、品质、香味及纤维含量,以10%的橄榄果渣添加量最适宜。In order to improve the utilization of olive pomace,single-factor experiments were set up to investigate the effects of the amount of water and olive pomace addition on the quality of bread.Firstly,the basic components of olive pomace were determined.Secondly,the effects of water addition(50%,52%,54%,and 56%) on bread quality were investigated.After that,the influence of added olive pomace(5%,10%,15% and 20%) was also studied.The quality of bread was evaluated by taste,aroma and surface color,while physical properties were analyzed by the texture and the specific volume of bread.Results showed that the quality of bread was the best under the condition of adding 52% of moisture and 10% of olive pomace.With the addition of olive pomace,the specific volume of bread decreased,and the cohesion of bread decreased while the values of hardness,chewiness and adhesiveness increased.considered the appearance,quality,aroma and fiber content of bread,it was thought as the best to add 10% of olive pomace to the bread.

关 键 词：面包 高纤维 面包质构 工艺研究 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]