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投稿时间：2021-12-09
投稿时间：2021-12-09
中文摘要: 为使营养丰富的鹰嘴豆在食品加工中有更广泛的应用，该文以鹰嘴豆粉为面包辅料，结合质构、感官评价等指标，采用单因素和响应面试验，对鹰嘴豆粉面包加工工艺进行探究，以获取新品种面包的最佳工艺配方。结果表明，最佳工艺配方为鹰嘴豆粉添加量13 g、白砂糖添加量15 g、发酵时间60 min、烘焙温度178℃、烘焙时间20 min。此配方生产的鹰嘴豆粉面包具有鹰嘴豆的独特香味、色泽金黄、形态饱满、组织均匀有弹性，感官评分为96。蛋白质和膳食纤维含量分别为10.97 g/100 g和4.03 g/100 g，其中蛋白质含量高于普通面包28.6%，膳食纤维含量高于普通面包38.0%。
Abstract:In order to make nutritive chickpea widely used in food processing，single factor and response surface test were used to study the processing technology of chickpea powder bread combining with texture and sensory evaluation indexes，so as to obtain the best technological formula of new bread.The results showed that the optimal technological formula was as follows：chickpea powder was 13 g；white granulated sugar was 15 g；fermentation time was 60 min；baking temperature was 178℃ and baking time was 20 min.The chickpea powder bread produced with this formula had the unique flavor of chickpea，a golden color，full shape，uniform and elastic texture，and high sensory score.The new bread had a protein and dietary fiber content of 10.97 g/100 g and 4.03 g/100 g，respectively，which were 28.6%and 38.0%higher than that of ordinary bread.
文章编号：202209007 中图分类号： 文献标志码：
基金项目:河南省青年科学基金项目（212300410228）；河南省高等学校重点科研项目（22B550015）；信阳农林学院青年教师科研基金资助项目（QN2021028、2019LG009）
| Author Name | Affiliation |
| HOU He-li，YANG Ling-ling，WANG Meng-yue，ZHU Jing，GENG Shu-bao，ZHANG Yang-yang | School of Food Sciences，Xinyang Agriculture and Forestry University，Xinyang 464000，Henan，China |
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