天然菊粉对面团发酵流变学和面包品质的影响

doi:10.7506/spkx1002-6630-201806005

食品科学 ›› 2018, Vol. 39 ›› Issue (6): 26-31.doi: 10.7506/spkx1002-6630-201806005

天然菊粉对面团发酵流变学和面包品质的影响

罗登林1,2，赵影1，徐宝成1,2，许威3，李佩艳1,2，任广跃1,2，袁云霞1,2，刘建学1,2

（1.河南科技大学食品与生物工程学院，河南?洛阳 471023；2.河南省食品原料工程技术研究中心，河南?洛阳 471023；3.信阳师范学院生命科学学院，河南?信阳 464000）

出版日期:2018-03-25 发布日期:2018-03-14
基金资助:
国家自然科学基金面上项目（31371832）；河南省高校科技创新人才支持计划项目（16HASTIT020）；河南科技大学创新团队资助项目（2015XTD007）；河南省高校科技创新团队支持计划项目（16IRTSTHN009）

Effect of Natural Inulin on Dough Rheological Properties and Bread Quality

LUO Denglin1,2, ZHAO Ying1, XU Baocheng1,2, XU Wei3, LI Peiyan1,2, REN Guangyue1,2, YUAN Yunxia1,2, LIU Jianxue1,2

(1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; 2. Henan Engineering Research Center of Food Material, Luoyang 471023, China;3. College of Life Sciences, Xinyang Normal University, Xinyang 464000, China)

Online:2018-03-25 Published:2018-03-14

摘要/Abstract

摘要： 采用发酵流变仪研究天然菊粉不同添加量对面团发酵流变学的影响，并在单因素试验基础上进行响应面中心组合设计，采用加权综合评分法分析不同菊粉添加量、酵母添加量和发酵时间对面包烘焙品质的影响。结果表明：随菊粉添加量的增加，面团的总产气量增加，最大膨胀高度减少，面团出现空洞的时间显著缩短，在菊粉添加量为10%时，气体保留系数相对空白组升高了18.0%，这可能与菊粉中含有一定量的低聚糖和能增加面团的抗延伸阻力有关。单因素及响应面试验表明，菊粉的添加降低了面包硬度，面包弹性影响不显著，面包比容略有增大，当菊粉添加量4.43%、发酵时间86?min和酵母添加量1.08%时，面包综合评分最高（94.17），且回归方程的预测值与实测值吻合良好。

关键词: 天然菊粉, 面包, 流变学, 响应面优化, 加权综合评分法

Abstract: Rheology properties of wheat flour doughs with different levels of natural inulin were analyzed using rheofermentometer. Inulin addition, fermentation time and yeast inoculum size were investigated as independent variables using one-factor-at-a-time (OFAT) and central composite design (CCD) methods. The response variable was weighted average of bread specific volume, sensory score, hardness and elasticity. The results showed that with the increase of inulin addition, the total amount of CO2 was increased, the maximum expansion height was decreased, and the cavity-forming time of dough was significantly reduced. The retention coefficient of CO2 was increased by 18.0% after substitution of 10% flour by inulin, which was perhaps attributed to a certain amount of oligosaccharides in inulin and the ability to enhance the dough resistance to extension. According to the results of response surface analysis, addition of inulin reduced the hardness but had no significant effect on the springiness, and it slightly increased the specific volume of bread. Bread with the highest weighted average score (94.17) was obtained by addition of 4.43% inulin and 86 min fermentation with 1.08% dry yeast. The estimated values from the regression equation were in agreement well with the experimental data.

Key words: inulin, bread, rheology, response surface optimization, weighed average score

中图分类号:

TS211.4

罗登林，赵影，徐宝成，许威，李佩艳，任广跃，袁云霞，刘建学. 天然菊粉对面团发酵流变学和面包品质的影响[J]. 食品科学, 2018, 39(6): 26-31.

LUO Denglin, ZHAO Ying, XU Baocheng, XU Wei, LI Peiyan, REN Guangyue, YUAN Yunxia, LIU Jianxue. Effect of Natural Inulin on Dough Rheological Properties and Bread Quality[J]. FOOD SCIENCE, 2018, 39(6): 26-31.

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天然菊粉对面团发酵流变学和面包品质的影响

Effect of Natural Inulin on Dough Rheological Properties and Bread Quality

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