红薯渣膳食纤维对面包烘焙特性的影响

Effect of sweet potato waste residue fiber on baking characteristics of bread

目的:本试验对膳食纤维面包中红薯渣膳食纤维的添加对面包的比容、保水性、质构以及面包烘焙品质的影响进行了研究。方法:将提取的红薯渣膳食纤维添加到面包中,制成膳食纤维面包。利用称重法测定面包的比容和保水性;利用质构仪测定面包的质构特性,面包烘焙品质评分标准参照GB/T14611-2008。结果:红薯渣膳食纤维的添加,对面包的弹性以及内聚性无显著变化。随着红薯渣膳食纤维添加量的逐渐增大,硬度、咀嚼性增大,比容呈逐渐下降的趋势。由于膳食纤维的保水性能,在一定时间内可使面包的失水能力降低,提高其持水性,较好的保持了面包的口感,延长面包的货架期。当红薯渣膳食纤维添加量为6%时,面包的体积外观、芯色泽、芯质地和芯纹理结构等综合品质达到了最佳状态。结论:红薯渣膳食纤维的添加降低了面包的比容,提高了保水性、硬度和咀嚼性,面包烘焙品质总体达到最佳状态。

Objective:The effects of sweet potato fiber from the waste residues on bread specific volume,water retention,texture and baking quality were studied.Method:Sweet potato waste residue fiber was added to bread to make dietary fiber bread.The specific volume and water retention of bread were measured by weighing method,and the texture characteristics of bread were measured by texture analyzer.The evaluation standard of bread baking quality is GB/T 14611-2008.Result:The results showed that the elasticity and cohesion of bread did not change significantly with the addition of dietary fiber from sweet potato residue.With the increase of dietary fiber,the hardness and chewiness increased,and the specific volume decreased gradually.Because of the water-holding property of the fiber,the water-losing ability of bread reduced in a certain period of time,the water-holding capacity improved and the taste of bread can be better maintained.The shelf life of bread prolonged.When the dietary fiber content of sweet potato residue was 6%,the comprehensive quality of bread,such as volume appearance,inner color,inner texture and structure was the best.Conclusion:Dietary fiber from sweet potato waste residue reduces the specific volume of bread,improves its water retention,hardness and chewiness,and the overall baking quality of bread is better.