戊聚糖对面包品质和贮存性质的影响  

Effect of Pentosan on Quality and Storage Properties of Bread

作　　者：孙小凡[1] 刘佳慧 孔峰 SUN Xiaofan;LIU Jiahui;KONG Feng(College of Agronomy and Agricultural Engineering,Liaocheng University,Liaocheng 252000,China)

机构地区：[1]聊城大学农学与农业工程学院,山东聊城252000

出　　处：《食品科技》2024年第7期156-162,共7页Food Science and Technology

基　　金：山东省自然科学基金项目(ZR2022QC242);山东省科技型中小企业创新能力提升工程项目(2023TSGC0377);聊城市科技助力中小企业攀登计划项目(2023PDJH22);聊城市重点研发计划项目(2023YD82);低温烘焙宠物粮工艺配方及关键技术研究项目(K22LD05)。

摘　　要：文章研究不同戊聚糖添加量对面包物理性质、感官品质和贮存性质的影响。将0%~0.9%不同量的戊聚糖添加到小麦面粉中制作面包,考察不同戊聚糖添加量以及贮存时间对面包比容、水分含量、酸度、质构特性、感官品质的影响。结果表明,在面包中加入适量的戊聚糖,可使面包的体积、含水量、酸度、弹性和感官评分增大,而硬度减小。戊聚糖最适添加量为0.1%,相比于对照组,面包的比容、弹性和感官评分分别提高了16.28%、5.21%和12.66%,硬度降低了22.56%。在贮存期间,添加0.1%和0.3%戊聚糖的面包感官品质指标整体呈现先增大后减小的趋势。适量添加戊聚糖维持和改善了面包的贮存稳定性,其中添加0.1%戊聚糖贮存品质最好。适量添加戊聚糖有利于改善面包的物理性质、感官品质和贮存性能,可以为面制品的加工和保藏提供指导。The effects of different pentosan addition levels on physical properties, sensory quality and storage properties of bread were studied. The effects of pentosan content and storage time on specific volume, moisture content, acidity, texture and sensory quality of bread prepared by adding 0%–0.9%pentosan into wheat flour were investigated. The results showed that the volume, water content, acidity,textural property and sensory evaluation of bread could be increased by adding the appropriate amount of pentosan, while the hardness of bread was decreased. The optimal amount of pentosan was 0.1%.Compared with the control group, the specific volume, elasticity and sensory scores of bread were increased by 16.28%, 5.21% and 12.66%, respectively, and the hardness was decreased by 22.56%.During the storage period, the indexes of sensory quality of bread supplemented with 0.1% and 0.3%pentosan showed a trend of first increasing and then decreasing. The storage stability of bread was maintained and improved by appropriate addition of pentosan, and the storage quality was the best when 0.1% pentosan was added. Appropriate addition of pentosan was beneficial to improve the physical properties, sensory quality and storage properties of bread, and can provide guidance for processing and preservation of flour products.

关 键 词：戊聚糖 面包品质 贮藏性质 感官评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]