大豆糖蜜对面包食品品质影响

Effects of soybean molasses on quality of bread food

该研究将大豆糖蜜以面粉为基数分别添加0、5%、10%、15%、20%、25%作为部分甜味剂,以面包专用面粉为主料,添加酵母、改良剂等,采用直接发酵法生产面包。以感官评价为指标,并对产品经物性仪以及水分、比容、pH等方面的测定后,结果表明,大豆糖蜜不同添加量对面包的食品品质有影响,其中添加5%时制作的面包内部组织松软细腻,组织结构好,发酵香味浓郁,且有蜜香味,其食品品质优于普通面包。

In this study, the flour as the base added soy molasses 0,5%, 10%, 15%,20%,25% as part of a sweetener, with special bread flour as the main raw material, added yeast, improvers, direct fermentation production of bread. The sensory evaluation as an indicator, and determined the physical properties of water, hematocrit, acidity and other aspects of the products by instrument, the results showed that, different amount of soybean molasses impacted the bread quality, when the soybean molasses adding amount was 5%, the internal organization of the bread was soft and delicate internal organization, good organizational structure, fermentation, rich flavor, and honey fragrance, the food quality was better than ordinary bread.