新科斯糖发酵面包品质的研究

Study on the Quality of Fermentation Bread Added with Neokestose

研究以面包比容和感官品质作为分析指标,考察了酵母、新科斯糖添加量和发酵时间对面包品质的影响,通过单因素试验和正交试验,确定了最佳制作工艺:酵母用量2%,新科斯糖用量8%,发酵时间2 h。发现与普通面包相比,新科斯糖面包的硬度、胶黏性和咀嚼性更小、回复性更大,L*值减小了7.40%,而b*值增加了13.22%。新科斯糖作为蔗糖的替代物,可以改善面包的品质,该研究为新科斯糖在焙烤产品中的应用提供了参考。

The effect of yeast, neokestose and fermentation on the specific volume and sensory evaluation of neokestose bread was investigated by signal factor experiments and orthogonal experiments. The optimum conditions were： yeast 2%, neokestose 8% and fermentation time 2 h. Under the optimum conditions, bread had good sensory quality, uniform color of crust and crumb, small internal particles and air pockets and baking flavor had been improved. Subsequently, the effects of neokestose on TPA and color of bread were analyzed. Compared to the controls, neokestose breads had lower hardness, gumminess and chewiness and higher resilience, while L＊ decreased by 7.40% and b＊ increased by 13.22%. The results illustrated that neokestose, as a sugar substitute, could improve the quality factor of bread.