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投稿时间：2019-03-28
投稿时间：2019-03-28
中文摘要: 在保证藜麦面包营养的同时，使其口感更佳美味。以硬度、弹性、黏聚性和质构为评价指标，通过感官评分采用单因素试验对面包配方进行优化。结果表明，以藜麦粉和面包粉为基重，最佳工艺配方为藜麦粉添加量12%，干酵母添加量0.5%，发酵时间150 min，发酵湿度90%，发酵温度32 ℃，黄油添加量0.7%。此时，藜麦面包的硬度为2 427 N，弹性为714 mm，黏聚性366 mJ，藜麦杂粮面包感官评分97 分。最佳藜麦面包工艺测得含水量14%，样品发酵后面团的体积扩大到原体积的2 倍，蛋白质含量1.6%，还原糖含量1.13%。
Abstract:In order to ensure the nutrition of quinoa bread，the taste of quinoa food was better and more delicious.Through sensory evaluation，the formula of bread was optimized by single factor test，by using hardness，elasticity，cohesion and texture as evaluation indexes.The results showed that the best formula was quinoa powder 12 %，dry yeast 0.5 %，fermentation time 150 min，fermentation humidity 90 %，fermentation temperature 32 ℃ and butter 0.7 %.The hardness of quinoa bread was 2 427 N，elasticity was 714 mm，cohesiveness was 366 mJ，and the sensory score of quinoa coarse cereal bread was 97.The moisture content of quinoa bread measured by the best technology was 14%，the volume of dough fermentation was expanded to 2 times of the original volume，the protein content was 1.6%，and the reducing sugar content was 1.13%.
keywords: quinoa bread process optimization nutrition fermentation
文章编号：201920014 中图分类号： 文献标志码：
基金项目:天津市科技计划项目（17YFZCNC00220）；大学生创新创业项目（201810061211）
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