In order to study the effects of improvers on baking quality of Lycium barbarum bread, differences in qualities between improved Lycium barbarum bread, Lycium barbarum bread, and the blank were compared quantitatively by principal component analysis (PCA). The results showed that the optimized composite improver was based on flour and composed of 2.0 g/100 g wheat gluten, 0.4 g/100 g sodium stearyl lactate, 16.4 mg/100 g Vc, and 19.5 mg/100 g glucose oxidase. The specific volume and the height to diameter ratio of improved bread with optimal composite improver were 1.34 and 1.11 times higher than the blank, and 1.06 and 1.15 times higher than Lycium barbarum bread, respectively. The moisture loss rate and the hardness rising rate of the improved bread during storage were significantly lower than the others. PCA indicated that the elastic flexibility, adhesiveness, bread appearance, and tissue structure etc. of the blank and Lycium barbarum bread began to decline after storing for 3 d. Additionally, their hardness and cohesiveness increased significantly, and their surface color became dark. In comparison, the improved bread had apparent better quality. This study provides practical guidance for developing nutritious Lycium barbarum bread.
ZHANG Huaiyu
,
SHEN Shishuang
,
ZHANG Hao
,
Lin Qin
,
XIANG Aiyuan
,
PU Xiaoju
,
WANG Junjie
. Optimization of composite improver for Lycium barbarum bread and evaluation of its multiple quality variables[J]. Food and Fermentation Industries, 2019
, 45(13)
: 232
-241
.
DOI: 10.13995/j.cnki.11-1802/ts.019270
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