2种面包贮存过程中感官品质的变化

Sensory quality of two kind of breads made of different yeasts in storage period

通过感官评分实验及质构仪分析了贮存对安琪酵母及白神天然酵母制作的面包感官品质的影响。实验结果表明:室温7 d贮存会显著降低2种面包的口感、气味及余味感官指标,能极其显著地增强2种面包的硬度、胶黏性及咀嚼性;降低内聚性和回复性。对比2种不同酵母制作的面包发现,不论贮存前后白神天然酵母制作面包的"弹性"都显著优于安琪酵母,这表明天然酵母制作的面包在某些质构特性上有一定优势。然而安琪酵母制作的新鲜面包在纹理结构、口感、气味及其他质构特性上显著优于白神面包;贮存第7天,安琪面包仅在气味及其他质构特性上仍然显著优于白神面包;这提示着天然酵母可能需要类似2次发酵等更复杂的工艺才能体现其风味上的优势。

Sensory evaluation and texture analyzer were used to study effects of different yeasts on texture profile of bread in 7 days storage at room temperature. The results showed the fresh breads were significant superior to the storage ones in taste, flavour and remaining taste. The storage significant increased the hardness, gumminess and chewiness and decreased cohesiveness and resilience in both breads. Compare two kinds of bread made of different yeasts through one time fermentation, Baishen natural yeast could increase springness wheather before or after storage, which implied natural yeast really did some good to bread texture. In addition, the fresh bread made of Angle yeasts was better than Baishen bread in texture structure, taste, flavour and other texture while the seventh day Angle bread was still better than Baishen bread in flavour and other texture, which suggested the natural yeast needed more complicated fermentation technology to make a real difference.