豆渣面包质构及风味评价

To Evaluate the Texture and Flavor of Bean Dregs Bread

在研制出豆渣面包的基础上,比较研究了豆渣面包与普通面包的品质差异。通过控制变量法,对两种面包产品的感官,质构以及风味进行了比较和评价。结果表明,以面粉100%计,加入面粉质量10%的干豆渣、43%的豆浆及10%的黄油时,所得产品品质优良,风味独特;加入豆渣粉的面包感官评分较普通面包好;豆渣面包的硬度、黏结性和咀嚼性比普通面包大,而粘性和弹性却不如普通面包;含豆渣面包与普通面包气味成分差别不显著。

In this paper, on the basis of developed bean dregs bread, the different quality between plain bread and bean dregs bread were studied. With the method of variable controlled, the sensory, texture and the flavor of two samples were measured and evaluated. The results showed that according to flour as 100% , added dried bean dregs 10% ,soybean milk 43% and butter 10% , the product has good quality and unique flavor; bean dregs bread has higher sensory scores than plain bread;bean dregs bread has higher hardness and cohe- siveness except adhesiveness or springiness and it is more chewable than plain bread;there are some differ- ences about odor composition between two samples but not obviously.