菊糖对面团流变学特性及面包品质的影响

Effect of inulin on dough rheological properties and bread quality

添加不同比例的菊糖于面包粉中,对面包面团特性及面包品质变化进行研究。结果表明,添加菊糖能够明显影响面包粉的粉质和拉伸等流变特性。随着菊糖添加量的增加,面团吸水率显著下降,面团形成时间和面团稳定时间延长,弱化度减小;添加菊糖可增加面团的延伸度、拉伸面积和拉伸阻力;面粉的峰值黏度、最终黏度、衰减值和回生值也显著降低,其淀粉老化速度得到延缓;弹性模量和黏性模量显著增加,面团的网络结构得到改善;但面团发酵体积显著减小,使得面包的比容减少,面包初始硬度显著性增加,在面包贮藏过程中,添加2.5%、5%、7.5%的菊糖面包硬度明显低于未添加菊糖的面包硬度,说明适宜添加量的菊糖能够改善面包内部结构,降低其贮藏过程中的硬度和老化速率,延长面包货架期。

different amount of inulin on the rheological properties of dough and bread baking quality were stud- ied. The results showed farinograph properties, extensograph properties and other rheological properties of bread flour were changed significantly by inulin. With the increase of inulin, dough water absorption rate significantly dropped, dough development the time and dough stability were extended, and the dough weakening was reduced; the elastic and extensibility and maximum resistance of dough, were all increased; elastic modules and viscosity modules signifi- cantly increased, the dough network structure improved. However, the volume of dough after fermentation was de- creased, bread specific volume rate reduced and initial hardness increased significantly. However, the hardness of the bread with 2.5% ,5% ,and 7.5% inulin was still much lower than that of without inulin during the storage time. The results showed that adding a certain amount of inulin can reduce the bread hardness, improve the dough internal struc- ture, delay the aging speed and prolong the bread shelf life.