低GI马铃薯软式面包的配方及工艺优化  

Optimization of the Ingredient and Process of Low Glycemic Index Potato Bread

作　　者：李玲玲 廖雅萱 董浩 任红松[3] 刘易 罗鹏[1] 陈国刚[1] LI Lingling;LIAO Yaxuan;DONG Hao;REN Hongsong;LIU Yi;LUO Peng;CHEN Guogang(School of Food Science and Technology,Shihezi University,Shihezi,Xinjiang 832000,China;Shihezi Quality and Measurement Institute,Shihezi,Xinjiang 832000,China;Xinjiang Academy of Agricultural Sciences Comprehensive Experimental Field,Urumqi,Xinjiang 830000,China;Xinjiang Yuweixian Agricultural Science and Technology Center,Urumqi,Xinjiang 830000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]石河子市质量与计量检测所,新疆石河子832000 [3]新疆农业科学院综合试验场,新疆乌鲁木齐830000 [4]新疆玉维鲜农业科技中心,新疆乌鲁木齐830000

出　　处：《农产品加工》2025年第8期58-61,67,共5页Farm Products Processing

基　　金：新疆维吾尔自治区2022年度第一批自治区重点研发计划(厅厅联动)项目“新疆马铃薯产业提质增效关键技术研究”(2022B02044-3-5);新疆现代农业产业技术体系项目(XJARS-07)。

摘　　要：基于Design Expert混料设计试验优化马铃薯面包的主料和甜味剂配比,以面团发酵性能和面包感官评价、容重及预测血糖生成指数进行综合评分。结果表明,马铃薯软式面包最佳配方为马铃薯全粉25 g,高筋粉35 g,谷朊粉40 g,菊粉5 g,麦芽糖醇2.5 g,赤藓糖醇2.5 g,饮用水40 g,鸡蛋20 g,黄油10 g,酵母粉1.5 g,面包改良剂0.5 g,食盐0.25 g,中种发酵工艺使马铃薯面包的综合评分达到(93.50±0.84)分;马铃薯面包与对照组相比,硬度和弹性均无显著性差异(p<0.05),预测血糖生成指数为49.3±1.5。Based on Design Expert mixture design experiments and comprehensive score of the fermentation of the dough,sensory evaluation,unit weight and predicted glycemic index of the bread,optimization of the ratio of main ingredients and sweeteners of potato bread was studied.The results showed that the best formula for potato soft bread was 25 g potato whole flour,35 g high-gluten flour,40 g gluten flour,5 g inulin,2.5 g maltitol,2.5 g erythritol,40 g drinking water,20 g eggs,10 g butter,1.5 g yeast powder,0.5 g bread improver,0.25 g salt,the comprehensive score of the bread prepared by the second-stage fermentation process was(93.5±0.84),there was no significant difference between the hardness and elasticity of the bread in the control group(p<0.05),and the predicted glycemic index was 49.3±1.5.

关 键 词：低GI 马铃薯软式面包 混料设计 中种发酵 综合评分 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]