摘要
研究鲜平菇处理方法对面包感官品质、物性、抗老化性及面团粉质特性的影响,并对添加平菇前后的面包主要营养成分进行对比。结果表明,添加匀浆、糖渍和高压蒸煮3种方法处理的平菇对面包的感官品质、物性及抗老化性均有改善作用,添加9%高压蒸煮处理的平菇面包感官性状、面团粉质特性及物性最佳,并且添加平菇面包抗老化性能明显优于对照样品。
The effect of adding fresh Pleurotus ostreatus subjected to different processing methods on bread sensory quality, texture properties, anti-aging property and flour farinogram was examined. The nutritional components of bread before and after addition of Pleurotus ostreatus were compared. The results showed that adding Pleurotus ostreatus treated with homogenization, sugaring or autoclaving could improve the sensory quality, texture properties and anti-aging property of bread. Bread added with 9% autoclaved Pleurotus ostreatus had the best sensory quality, texture properties and flour farinogram. The anti-aging property of bread added with Pleurotus ostreatus was remarkably superior to that of control samples.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第24期29-34,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2013BAD16B08)
长春市科技计划项目(14NK007)
关键词
平菇
面包
感官评定
物性
粉质特性
Pleurotus ostreatus
bread
sensory evaluation
texture properties
flour farinogram
