摘要 荞麦粉营养价值极高,但加工特性较差。将荞麦粉与小麦粉进行复配,并利用抗坏血酸对其面团品质及烘焙品质进行改良,以期获得烘焙品质较高的荞麦面包。糊化特性结果显示,抗坏血酸的添加使得荞麦-小麦粉体系的糊化黏度升高,衰减值、回生值降低,表明抗坏血酸的加入使得荞麦-小麦粉体系更加稳定,并抑制了体系的回升。随着抗坏血酸添加量的增大,面团的硬度、弹性及黏聚性增大,面团品质得到改善;在抗坏血酸添加量为0.015%时,面团的弹性及黏聚性最大,分别为0.768和0.146,分别提升了2.70%和16.67%。烘焙品质结果显示,抗坏血酸添加量为0.015%时,面包的比容和感官评分均显著增大,分别为3.53 g/mL和70.3分,面包的硬度及咀嚼性显著降低,分别为2101 g和1923。抗坏血酸组面包在储存3 d时,面包硬度为4300 g,相比空白组面包下降10.42%,表明抗坏血酸能够抑制荞麦-小麦面包的老化。 Buckwheat flour possesses extremely high nutritional value,but the processing characteristics are poor.Therefore,the buckwheat flour and wheat flour were compounded in this study,and ascorbic acid was used to improve the buckwheat dough and baking qualities,aiming to obtain buckwheat bread with higher baking quality.The results of gelatinization characteristics showed that the addition of ascorbic acid could improve the gelatinization viscosity of buckwheat-wheat flour system,while decrease the attenuation value and regeneration value,indicating that ascorbic acid addition could improve the stability of buckwheat-wheat flour system and inhibit the recovery.With the addition amounts of ascorbic acid increased,the hardness,springiness and cohesiveness of the dough were increased,and the quality was improved;when the amount of ascorbic acid was 0.015%,the springiness and cohesiveness of dough were the largest(0.768 and 0.146,respectively)with the increment rates of 2.70%and 16.67%.Besides,the baking quality results showed that the specific volume and sensory score of bread were significantly increased to 3.53 g/mL and 70.3 points,respectively,while the hardness and chewiness were obviously reduced to 2101 g and 1923 under ascorbic acid addition of 0.015%.The hardness of bread in ascorbic acid group was 4300 g when stored for 3 days,which was 10.42%lower than that in blank group,indicating that ascorbic acid could inhibit the aging of buckwheat-wheat bread.
机构地区 江苏商贸职业学院
出处 《保鲜与加工》 CAS 北大核心 2021年第4期67-72,共6页 Storage and Process
基金 江苏省科技厅十三五重点项目(JSJJ10065)。
