螺旋藻面包配方和工艺及其品质研究

Formulation, process and quality of spirulina bread

以感官得分和比容为指标,通过单因素和正交试验优化螺旋藻面包配方和工艺条件,并通过对比试验研究了螺旋藻对面包品质的影响。结果表明,螺旋藻面包的最佳配方为:1000 g面包粉加入15 g螺旋藻、12 g酵母、160 g白砂糖;最佳工艺条件为:和面时间25 min、发酵时间2.5 h、烘烤时间18 min;螺旋藻降低了面包的硬度、咀嚼性和老化速度,增加了面包的弹性、黏聚性和持水性,提高了面包的品质和贮藏性。

Through single factor and orthogonal experiment, the formulation and process conditions of spirulina bread by using sensory score and specific volume as the index were optimized. The results showed that the best formulation of spirulina bread were as follow： add 15 g spirulina, 12 g yeast and 160 g granulated sugar per 1000 g of bread flour; the best process conditions were as follow： dough mixing time 25 min, fermentation time 2.5 h, baking time 18 min; spirulina reduced the hardness, chewiness and aging rate, increased the elasticity, cohesiveness and water holding capacity, and improved the quality and storage of bread.