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投稿时间：2023-04-23
投稿时间：2023-04-23
中文摘要: 为研究7 种不同作物来源淀粉对面包加工品质的影响，制备不同重组粉面包，进行比容、色泽、质构特性等分析。结果表明：大米、玉米、豌豆和红薯淀粉均会降低面包发酵体积和比容（大米面包降低最多，分别为75% 和1.38 mL/g），随着贮藏时间的延长，面包硬度整体呈逐渐增加趋势。相关性结果表明，不同淀粉的峰值黏度和崩解值与面包弹性、内聚性、咀嚼性和回复性呈显著正相关，支链淀粉含量和老化性与面包硬度、弹性、咀嚼性和回复性呈显著正相关。
Abstract:The effects of starch prepared from seven different crop sources on bread quality properties including specific volume，color，and texture were analyzed. The results showed that the starch from rice，maize，pea，and sweet potato rice bread all decreased the fermentation volume and specific volume of bread（rice bread decreased the most by 75% and 1.38 mL/g，respectively）. The hardness of bread gradually increased over time. The correlation analysis results unraveled that the peak viscosity and disintegration values of the bread samples prepared with different starch had significantly positive correlations with the elasticity，cohesiveness，chewability，and resilience of bread，and the amylopectin content and aging had significantly positive correlations with the hardness，elasticity，chewability，and resilience of bread.
keywords: starch gluten powder bread correlation quality properties
文章编号：202401009 中图分类号： 文献标志码：
基金项目:河南省科技攻关项目（212102110314）；河南省自然科学基金（青年科学基金）项目（212300410228）；信阳农林学院2020 年高水平科研孵化器建设项目（FCL202014）；2019 年度河南省高等学校青年骨干教师培养计划项目（2019GGJS264）；2022 信阳农林学院科技创新团队（XNKJTD-001）；信阳农林学院2019 年度青年基金项目（2019LG009）
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