不同食品配料对冷冻面团手撕面包品质的影响

采用冷冻面团法制备手撕面包,研究山药粉、薏米粉、荞麦粉、魔芋粉、紫薯粉、谷朊粉等食品配料对面包感官品质、比容和失重率的影响。结果表明,当面粉添加量100%,山药粉添加量4%,薏米粉添加量2%,荞麦粉添加量2%,魔芋粉添加量0.4%,紫薯粉添加量2%,谷朊粉添加量2%时,手撕面包的口感良好,组织细腻均匀,比容较高,失重率较小。在小麦面包中添加具有一定生理功能的食品配料,可以改善面包的感官品质,提高面包比容,降低失重率,并使面包具有一定的保健功效。

Effect of Different Food Ingredients on Quality of Hand Torn Bread Made with Frozen Dough

The effects of yam flour,coix rice flour,buckwheat flour,konjac flour,purple potato flour and gluten on sensory quality,specific volume and weight loss rate of bread were studied.The results showed that when the amount of flour was 100%,the amount of yam powder was 4%,coix rice flour was 2%,buckwheat flour was 2%,konjac flour was 0.4%,purple potato flour was 2%,and gluten was 2%,the bread had good taste,fine and uniform texture,high specific volume and low weight loss rate.Adding food ingredients with certain physiological functions in wheat bread could improve the sensory quality of bread,increase the specific volume of bread,reduce the weight loss rate,and make the bread have a certain health care effect.