豆渣对面团及面包品质的影响

Effects of Soybean Dregs on Dough and Bread Quality

将豆渣经超微粉碎后添加至面包中,以烘烤时间、第二次发酵时间、酵母的添加量和豆渣的添加量作为单因素,进行正交试验,得出制备豆渣面包最佳制作工艺为:烘烤时间17 min,第二次发酵时间80 min,酵母添加量2.3%,豆渣添加量8%.在此基础上,研究了豆渣对面团及面包品质的影响,结果表明,豆渣的添加会使面粉吸水量增加,对面团拉伸特性具有改良作用.同时,豆渣的添加会影响面筋的形成,使面包的硬度、胶着性和咀嚼性明显增大.此外,8%的豆渣添加量具有延缓面包老化的作用.

Superfine grinded soybean dregs are added in dough. The orthogonal test is conducted based on 4 factors, including baking time, second fermentation time, the amount of dry yeast, and the addition amount of soybean dregs. The optimum processing conditions are obtained as following： the baking time is 17 min- utes,the second fermentation time is 80 minutes, the amount of dry yeast accounts for 2.3%, and the amount of soybean dregs takes up 8% .Based on the study mentioned above,the effects of soybean dregs on the quality of dough and bread are studied too. The results indicate that the addition of soybean dregs can increase the water absorption of the flour, and improve the tensile properties of the dough. Besides that, the addition of soybean dregs can also affect the formation of gluten, and then increase the hardness, gumminess and chewiness of the bread significantly. What＇ s more, adding 8 % of soybean dregs can affectively delay the aging of bread.