为了提高面包中膳食纤维含量,该文探究了长链菊粉取代部分面粉制作面包的配方及其品质变化规律。试验考察了长链菊粉取代比、酵母添加量和发酵时间等因素对面包质构和感官品质的影响,在此基础上对配方进行了响应面优化,并对面包品质进行了分析。研究结果表明,在长链菊粉取代比4.24%、发酵时间96 min、酵母添加量1.12%的条件下,面包的加权综合得分最高,与空白组相比其质构变化不显著,但在面包瓤结构方面有明显改善,其平均气孔大小下降了17.58%,气孔密度上升了10.57%,并且气孔分布更加均匀。长链菊粉的添加有助于延缓面包在贮藏期间的老化进程,特别是对抑制其短期老化行为效果更突出。总的来说,添加适量的长链菊粉(取代比≤5%)可以在保证面包品质的前提下提高其营养价值和延长其货架期。
To increase the dietary fiber content in bread, the study explored the formula and quality changes of bread made by partially replacing flour with long-chain inulin.The effects of the substitution ratio of long-chain inulin, yeast addition, and fermentation time on the texture and sensory quality of bread were investigated.Furthermore, the response surface methodology was employed to optimize the formula, and the bread quality was analyzed.Results indicated that the bread achieved the highest weighted comprehensive score when a long-chain inulin substitution ratio was 4.24%, fermentation time was 96 minutes, and yeast proportion was 1.12%.No significant change in the texture characteristic was observed between the control and long-chain inulin groups.However, there was a significant improvement in the crumb structure for the long-chain inulin group, with a 17.58% decrease in average pore size, a 10.57% increase in pore density, as well as a more uniform distribution of air bubbles.The addition of long-chain inulin helped delay the aging process of bread during storage, especially to inhibit short-term aging.Generally, an appropriate amount of long-chain inulin substitution (≤5%) can improve the nutritional value and extend the shelf life of bread on the premise of ensuring its quality.
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