豆腐渣粉对面包面团质构特性的影响

Effect of okara powder on textural properties of bread dough

采用3种粒度（80〈φ〈200目、φ〉80目、φ〉200目）的豆腐渣粉替代5%~30%的面包专用小麦粉来制作面包面团,研究豆腐渣粉添加量和粒度对面团发酵前后质构特性的影响.结果显示：随着豆腐渣粉添加量的增多,面团硬度呈升高趋势,当添加量超过20%时,硬度上升较快;面团的弹性、粘聚性、胶着性、咀嚼性随豆腐渣粉添加量增多呈波浪形变化趋势,在添加量为10%~15%时达到最大值;添加豆腐渣粉可使面团回复性略有增加,在10%时达到最大值;豆腐渣粉粒度越小,面团粘着性越低.面团发酵后,质构特性值显著降低.研究结果表明豆腐渣粉添加量在10%~15%时面团的大部分质构特性达到最佳值,对豆腐渣在面包加工中的应用具有一定的指导意义.

Bread wheat flour was substituted by 5%-30% okara powder of three sizes （0〈φ〈200 mesh,φ〉80 mesh, φ〉200 mesh） to make dough and the effects of okara powder addition and size on textural properties of bread tough before and after fermentation were studied.The results showed that dough hardness increased with the addition of okara powder,and hardness improved fast after 20% okara addition.Springiness,cohesiveness,gumminess and chewiness of dough presented a wavy change with the addition of okara powder,and the biggest values were appeared at 10%-15% addition.Okara incensed slightly dough esilienee and the biggest value was presented at 10% addition. The smaller of okara powder size,the lower of dough adhesiveness was.The textural properties of dough decreased significantly after fermentation.The results shown that 10%-15% addition of okara powder produced optimal values for most textural properties of dough,which provides some useful informations for bread processing.