玉米高品质膳食纤维对面包质构特性影响

Effect of corn high quality dietary fiber on physical properties of bread

对添加玉米高品质膳食纤维(corn high quality dietary fiber,CHQDF)的面包质构特性进行研究。结果表明,添加CHQDF对面包质构特性有一定影响,可增大面包硬度和咀嚼性,而对面包弹性和回复性影响较小;通过对面包物性、比容、保水性、老化度及面包感官品质进行综合分析,确定CHQDF在面包中最大添加量为9%;此时面包口感细腻、质地柔软、呈有弹性、风味纯正。

The effect of com high quality dietary fiber （ CHQDF ） on the texture property of bread was studied. The results showed that CHQDF had certain influence on the texture of bread. The addition of CHQDF led to the improvement of hardness and chewiness of bread, while had relatively less impact on the elasticity and resilience of bread. Through the comprehensive analysis of physical property, specific volume, water-retaining property, aging degree and sensory quality of bread, the maximum addition of 9% of CHQDF in bread was confirmed. Under such conditions, the bread had exquisite taste, soft and flexible texture and pure flavor.