添加萌发绿豆粉对面包品质的影响研究

Study on Effects of Germination Mung Bean Powder on Bread Quality

为提高杂粮加工利用途径,开发杂粮新食品,本研究以明绿豆为萌发绿豆粉原料,考察了萌发绿豆粉的添加量对面包品质的影响。通过单因素实验确定萌发绿豆粉添加量最适范围为5%~10%,采用正交试验对面包制作配方进行优化得出:萌发绿豆粉添加量6%,酵母添加量3%,白砂糖添加量16%,黄油添加量9%,此时面包具有良好的品质与风味。与普通面包粉的粉质特性相比,当萌发绿豆粉添加量为6%时,面团的粉质特性差异不大,其吸水率升高为68.4%,面团形成时间缩短4.8min,粉质质量指数达145;且可溶性膳食纤维含量增加58.62%,不可溶性膳食纤维含量减少24.26%。

In order to improve the way for processing and utilization of cereals and develop new cereals,this study took Ming mung bean as the raw material for mung bean flour,and investigated the effects of the addition of germination mung bean flour on the quality of bread.Through single-factor experiment,the optimal range of germination mung bean powder was determined to be 5%~10%.Orthogonal experiment was used to optimize the bread formula,and it was found that:germination mung bean powder added 6%,yeast added 3%,white sugar added 16%,and butter added 9%.At this time,bread had good quality and flavor.Compared with the silty characteristics of ordinary bread flour,when the addition amount of germination mung bean flour was 6%,there was no significant difference in the silty characteristics of the dough.The water absorption rate increased to 68.4%,the dough formation time shortened by 4.8 min,and the silty quality index reached 145.The content of soluble dietary fiber increased by 58.62%and that of insoluble dietary fiber decreased by 24.26%.