乳酪对面包物性及品质的影响

Effect of Cheese on Texture and Sensory Properties of Bread

将乳酪添加到面包中能够制作出营养丰富、品质优良的乳酪面包。通过测定添加乳酪后的面团物性、面包物性、抗老化性能及主要营养成分,分析乳酪的添加对面包的影响。以面团硬度和乳酪面包的感官评分为评价指标,通过单因素试验及正交试验筛选乳酪面包的最佳生产工艺及配方。结果表明:生产乳酪面包的最佳配方为乳酪添加量15%、即发干酵母添加量1.5%、面包改良剂添加量0.8%,采用一次发酵法生产时,乳酪面包口感细腻、质地柔软有弹性、带有浓郁的乳酪香味,面团硬度为94.317 g,乳酪面包硬度为402.255 g,感官评分92分,蛋白质含量为14.5 g/100 g,乳酪面包的品质及抗老化能力均优于未添加乳酪的面包。

High-quality cheese bread rich in nutrients can be made by adding cheese to bread.The effect of cheese addition on dough hardness as well as texture and staling properties and major nutrients of bread was analyzed in this study.The formulation was optimized using one-factor-at-a-time and orthogonal array methods.Dough hardness and sensory scores of bread were considered as response variables.The optimum combination obtained were cheese 15%,dry yeast 1.5%and bread improver 0.8%.The cheese bread made using the optimized formulation by the direct leavening method had a delicate taste and soft texture with rich cheese flavor.Moreover,the dough hardness was 94.317 g,the bread hardness was 402.255 g,the sensory score was 92,and the protein content was 14.5 g/100 g.The cheese bread had better quality and was more resistant to staling than ordinary bread.