马铃薯面包复配改良剂的优选及其对面包质构特性的影响

喻勤; 王玺; 林静; 崔立柱; 闫晨苗; 李铁梅; 夏凯; 阮征; 段盛林

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DOI:10.3969/j.issn.1005-6521.2019.13.005

食品研究与开发:2019,40(13):26-33

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马铃薯面包复配改良剂的优选及其对面包质构特性的影响

喻勤，王玺，林静，崔立柱，闫晨苗，李铁梅，夏凯，阮征，段盛林^1,2,3,4

(1.华南理工大学，广东广州510006;2.中国食品发酵工业研究院有限公司，北京100015;3.功能主食创制与慢病营养干预北京市重点实验室，北京100015;4.河北工程大学，河北邯郸056038)

Optimization of Potato Bread Compound Improver and Its Effect on Texture Profile Analysis

YU Qin，WANG Xi，LIN Jing，CUI Li-zhu，YAN Chen-miao，LI Tie-mei，XIA Kai，RUAN Zheng，DUAN Sheng-lin^1,2,3,4

(1.South China University of Technology，Guangzhou 510006，Guangdong，China;2.China National Research Institute of Food and Fermentation Industries Co.，Ltd.，Beijing 100015，China;3.Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease，Beijing 100015，China;4.Hebei University of Engineering，Handan 056038，Hebei，China)

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投稿时间：2019-03-13

中文摘要: 以20%的马铃薯全粉替代小麦粉制备面包，在不同品类改良剂单因素试验的基础上，选取3 种具有显著良性变化的改良剂进行正交试验，得到最佳复配改良剂的配比。试验结果表明，最佳复配改良剂的比例为单甘酯1.5%，脂肪酶0.01‰，抗坏血酸0.05‰。按此配方做出的面包产品体积与对照组产品相比，体积增加83.5%；在老化试验中与对照组相比硬度变化改善71%。复配改良剂能够明显改善马铃薯面包面团的持气性和成品老化速率，对延长马铃薯面包货架期、推进马铃薯原料主食化具有重要意义。

中文关键词: 马铃薯全粉面包面包改良剂质构特性抗老化

Abstract:On the basis of the single factor experiment of different kinds of bread improvers，the bread samples were made by using the 20%potato flour instead of wheat flour.And the orthogonal experiment was carried out from three improvers with the significant positive effects to explore the optimal formula of compound bread improvers.The results showed that the optimal compound improvers formula was 1.5%monoglyceride，0.01‰lipase and 0.05 ‰ ascorbic acid.According to this formula，the loaf volume of the bread with potato flour increased by 83.5 % as compared with the control，and the hardness value of this bread reduced by 71 % as compared to the control.In conclusion，the compound bread improvers could significantly improve the gas retention in bread dough and reduce the aging rate of the bread，which was of great important significance to prolong the shelf life of potato bread and promote the development of potato staple food.

keywords: potato flour bread bread improver texture profile analysis anti-aging

文章编号：201913005 中图分类号： 文献标志码：

基金项目:国家重点研发计划（2016YFD0401303）；国家重点研发计划（2017YFD0400400）

作者	单位
喻勤，王玺，林静，崔立柱，闫晨苗，李铁梅，夏凯，阮征，段盛林	1.华南理工大学，广东广州510006；2.中国食品发酵工业研究院有限公司，北京100015；3.功能主食创制与慢病营养干预北京市重点实验室，北京100015；4.河北工程大学，河北邯郸056038

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Affiliation

YU Qin，WANG Xi，LIN Jing，CUI Li-zhu，YAN Chen-miao，LI Tie-mei，XIA Kai，RUAN Zheng，DUAN Sheng-lin

1.South China University of Technology，Guangzhou 510006，Guangdong，China；2.China National Research Institute of Food and Fermentation Industries Co.，Ltd.，Beijing 100015，China；3.Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease，Beijing 100015，China；4.Hebei University of Engineering，Handan 056038，Hebei，China

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