沙米面包配方优化及其品质研究

TS213.2; 以沙米粉和小麦粉为主要原料,开发一款沙米面包(SMMB).本文以比容和感官评价为指标进行单因素和响应面试验,以获得SMMB面包的最佳配方.利用质构仪、色差仪以及气相色谱-离子迁移谱(GC-IMS)技术对优化条件下SMMB和普通面包(BMB)的质构、色泽及风味进行比较.结果表明:当混合粉中沙米粉占比量为19.1％,并以混合粉总量为基准,添加2.5％酵母、14.5％白砂糖、10％黄油、1％食用盐、0.5％改良剂以及50％水,此条件下制作的SMMB色泽金黄,形态饱满,内部组织细腻均匀无大空洞,具有沙米的独特风味,感官评分最高为86.96分.与BMB相比,SMMB亮度下降,红度和黄度...

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Published in食品工业科技 Vol. 45; no. 14; pp. 155 - 164
Main Authors 董平, 徐向波, 周奎, 曹娜娜, 吴华昌, 邓静
Format Journal Article
LanguageChinese
Published 四川旅游学院食品学院,四川成都 610100%四川旅游学院烹饪学院,四川成都 610100%四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都 610100 01.07.2024
Subjects
面包
响应面
bread
formula optimization
沙米
response surface test
Agriophyllum squarrosum
品质
配方优化
quality
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2023060188

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Abstract TS213.2; 以沙米粉和小麦粉为主要原料,开发一款沙米面包(SMMB).本文以比容和感官评价为指标进行单因素和响应面试验,以获得SMMB面包的最佳配方.利用质构仪、色差仪以及气相色谱-离子迁移谱(GC-IMS)技术对优化条件下SMMB和普通面包(BMB)的质构、色泽及风味进行比较.结果表明:当混合粉中沙米粉占比量为19.1％,并以混合粉总量为基准,添加2.5％酵母、14.5％白砂糖、10％黄油、1％食用盐、0.5％改良剂以及50％水,此条件下制作的SMMB色泽金黄,形态饱满,内部组织细腻均匀无大空洞,具有沙米的独特风味,感官评分最高为86.96分.与BMB相比,SMMB亮度下降,红度和黄度升高,色泽明显改变;硬度、内聚性和弹性增加;两种面包主要风味物质种类相似,但SMMB中醇类、醛类和酮类物质相对含量较高,酯类和杂环类物质则低于BMB,从而赋予SMMB更高的醇香、柑橘香、青草香和麦芽香味,而酯香、坚果味和烘烤味则较低.研究结果为沙米在面包中的应用提供了理论参考.
AbstractList TS213.2; 以沙米粉和小麦粉为主要原料,开发一款沙米面包(SMMB).本文以比容和感官评价为指标进行单因素和响应面试验,以获得SMMB面包的最佳配方.利用质构仪、色差仪以及气相色谱-离子迁移谱(GC-IMS)技术对优化条件下SMMB和普通面包(BMB)的质构、色泽及风味进行比较.结果表明:当混合粉中沙米粉占比量为19.1％,并以混合粉总量为基准,添加2.5％酵母、14.5％白砂糖、10％黄油、1％食用盐、0.5％改良剂以及50％水,此条件下制作的SMMB色泽金黄,形态饱满,内部组织细腻均匀无大空洞,具有沙米的独特风味,感官评分最高为86.96分.与BMB相比,SMMB亮度下降,红度和黄度升高,色泽明显改变;硬度、内聚性和弹性增加;两种面包主要风味物质种类相似,但SMMB中醇类、醛类和酮类物质相对含量较高,酯类和杂环类物质则低于BMB,从而赋予SMMB更高的醇香、柑橘香、青草香和麦芽香味,而酯香、坚果味和烘烤味则较低.研究结果为沙米在面包中的应用提供了理论参考.
Abstract_FL A kind of Agriophyllum squarrosum bread(SMMB)was developed with Agriophyllum squarrosum flour and wheat flour as main raw materials.In this study,the formula of SMMB was optimized by single factor tests and response surface test.Then the texture,color and flavor of SMMB under optimized condition were compared with traditional bread(BMB)by using texture analyzer,colorimeter and gas chromatography-ionmobility spectrometry(GC-IMS).The results showed that when the proportion of Agriophyllum squarrosum flour in the mixed powder was 19.1％,and based on the total amount of mixed powder,adding of 2.5％yeast,14.5％sugar,10％butter,1％edible salt,0.5％ameliorant as well as 50％water,the SMMB was golden in color,full in shape,exquisite and uniform in internal organization,and had a unique flavor of Agriophyllum squarrosum.The SMMB also had the highest sensory score of 86.96 under the optimized condition.Compared with BMB,the color of SMMB was obviously different with decreased lightness,but increased redness and yellowness.The hardness,cohesion and elasticity were also increased in SMMB.The main flavor substances of the two types of bread were similar,but the contents of alcohols,aldehydes and ketones in SMMB were relatively higher,while the contents of esters and heterocyclic substances were lower than that of BMB.The different relative contents of flavor substances endowed SMMB with higher mellow,citrus,grass and malty flavor,while the flavor of ester,nutty and toasty was lower.This project would provide a theoretical basis for the application of Agriophyllum squarrosum in bread.
Author 董平
徐向波
曹娜娜
吴华昌
邓静
周奎
AuthorAffiliation 四川旅游学院食品学院,四川成都 610100%四川旅游学院烹饪学院,四川成都 610100%四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都 610100
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Author_FL XU Xiangbo
WU Huachang
DENG Jing
ZHOU Kui
DONG Ping
CAO Nana
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DocumentTitle_FL Formula Optimization and Quality of Bread with Agriophyllum squarrosum
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Issue 14
Keywords 面包
响应面
bread
formula optimization
沙米
response surface test
Agriophyllum squarrosum
品质
配方优化
quality
Language Chinese
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PublicationTitle 食品工业科技
PublicationTitle_FL Science and Technology of Food Industry
PublicationYear 2024
Publisher 四川旅游学院食品学院,四川成都 610100%四川旅游学院烹饪学院,四川成都 610100%四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都 610100
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