食品与发酵工业 >

2024 , Vol. 50 >Issue 13: 198 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036345

研究报告

加工方法对苦荞粉添加吐司面包品质的影响研究

  • 黄圣博 ,
  • 张瑶 ,
  • 俞玥 ,
  • 郭元新 ,
  • 张志红 ,
  • 王东旭 ,
  • 关桦楠 ,
  • 张延杰 ,
  • 余永建
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  • 1(江苏科技大学 粮食学院,江苏 镇江,212100)
    2(江苏科技大学 材料科学与工程博士后流动站,江苏 镇江,212100)
    3(咀香园健康食品(中山)有限公司博士后科研工作站,广东 中山,528437)
第一作者:学士(张瑶讲师为通信作者,E-mail:yaozhang@just.edu.cn)

收稿日期: 2023-06-02

  修回日期: 2023-06-29

  网络出版日期: 2024-08-02

基金资助

江苏科技大学博士科研启动项目(1182932012)

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Effect of processing methods on quality of tartary buckwheat flour-containing bread

  • HUANG Shengbo ,
  • ZHANG Yao ,
  • YU Yue ,
  • GUO Yuanxin ,
  • ZHANG Zhihong ,
  • WANG Dongxu ,
  • GUAN Huanan ,
  • ZHANG Yanjie ,
  • YU Yongjian
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  • 1(School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China)
    2(Postdoctoral Research Program of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang 212100, China)
    3(Postdoctoral Research Workstation, Tsui Heung Yuen Healthy Food Co.Ltd., Zhongshan 528437, China)

Received date: 2023-06-02

  Revised date: 2023-06-29

  Online published: 2024-08-02

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摘要

该文研究了苦荞粉(5%、10%、15%、20%,质量分数)对直接发酵吐司面包烘焙品质的影响,分析了二次发酵、二次发酵与酸面团相结合对苦荞粉添加吐司面包烘焙品质的改善效果。结果表明,苦荞粉的加入导致直接发酵面包的品质变差,具体表现为比容、弹性降低,硬度、咀嚼性、老化率上升,且变化程度随着苦荞粉添加量的增加而增加;但与20%苦荞粉添加量下的直接发酵吐司面包相比,二次发酵制作方法明显地提升了比容(+17.7%)、降低了硬度(-10.4%)及老化率(-38.1%),此外在二次发酵基础上应用酸面团,进一步改善了吐司面包的比容(+24.4%)、硬度(-30.0%)及老化率(-49.8%)。因此,二次发酵法与酸面团技术作为天然类面包烘焙品质的改良方式,可用于提高消费者对苦荞粉添加面包产品的接受度,扩大苦荞粉在烘焙行业中的应用。

关键词： 苦荞粉; 吐司面包; 烘焙品质; 直接发酵; 二次发酵; 酸面团

本文引用格式

黄圣博 , 张瑶 , 俞玥 , 郭元新 , 张志红 , 王东旭 , 关桦楠 , 张延杰 , 余永建 . 加工方法对苦荞粉添加吐司面包品质的影响研究[J]. 食品与发酵工业, 2024 , 50(13) : 198 -203 . DOI: 10.13995/j.cnki.11-1802/ts.036345

Abstract

This study explored the effect of tartary buckwheat powder levels (5%, 10%, 15%, 20%, mass fraction) on the baking quality of straight toast bread and then analyzed the efficiency of sponge dough, the association of sponge dough and sourdough in enhancing the baking properties of tartary buckwheat flour-incorporating toasts.Results showed that tartary buckwheat flour had an adverse influence on bread textural characteristics, which were reflected by the decreased specific volume and elasticity, as well as the increased hardness, chewiness, and aging rate.Furthermore, bread texture gradually deteriorated with the incremental amount of tartary buckwheat flour.However, sponge dough fermentation contributed to a significantly higher volume (+17.7%), lower hardness on day 0 (-10.4%), and staling rate (-38.1%) of the composite straight bread with tartary buckwheat of 20%.In addition, for the sponge dough toast bread with an addition of sourdough, the specific volume (+24.4%), fresh hardness (-30.0%), and aging rate (-49.8%) were further improved compared to the sponge dough and sourdough free counterpart.Therefore, sponge dough fermentation and sourdough technology, as natural methods to modify bread quality, could be used to increase consumers' acceptance of bread products added with tartary buckwheat powder and extend its application in the baking industry.

Key words： tartary buckwheat flour; toast bread; baking quality; straight dough fermentation; sponge dough fermentation; sour dough

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