菊粉添加量对面团流变学特性和面包品质的影响

The effect of inulin on rheological properties of dough and quality of bread

采用粉质仪、拉伸仪、质构分析仪（TA）研究不同添加量菊粉（2%~10%）对面粉粉质特性、拉伸特性和面包焙烤品质的影响。实验结果表明,随着菊粉的添加,面团的吸水率几乎不变,形成时间和稳定时间延长,弱化度降低,评价值增加;面团延伸度指标呈现一定的增大趋势,但拉伸曲线面积、拉伸阻力、最大拉伸阻力和拉伸比呈现先增加后减少的趋势。面包的硬度、弹性、咀嚼性和回复性因添加菊粉而下降。综合感官评定可知,当菊粉添加量为6%时,面包综合品质达到最佳状态。

The rheological properties and baking properties of blends of wheat flour with inulin at different proportions were measured by brabender farinograph, extensograph, and TA, respectively.The water- absorbing capacity of dough was stable by increasing inulin proportion, but the development time and stability time increased.The extensibility parameters increased with prolonged proofing time, but the area under the curve, resistance to extension,maximum stretching resistance and extensibility increased at first,then decreased at last. Adding inulin can bring down the hardness and reduce the bread dehydration rate significantly, so that extending the bread self-life.Sensory evaluations revealed that inulin can be added to flour at the level of 6%, as did not deteriorate the bread sensory evaluation.