荞麦苗粉面包的配方和工艺优化

Formula of Buckwheat Seedlings Powder Bread and Optimization of Production Technology

为了提高面包的营养价值,扩大具有活性成分的植物在膳食中的应用,本研究以荞麦苗粉为面包辅料,探讨了荞麦苗粉面包的最佳制作工艺。采用单因素实验、正交试验等方法,以比容、质构、感官评价等为指标,进行了荞麦苗粉营养面包的配方改良和工艺优化,研制出荞麦苗粉保健面包。结果表明,面包辅料最佳配方及工艺(以面粉质量计):荞麦苗粉2%,酵母1.0%,荞麦苗粉直接加入面粉中,面团一次发酵时间20 min,中间发酵50 min,醒发时间90 min,烘烤温度上火170℃,下火190℃。研制的荞麦苗粉营养面包产品具有面团发酵和烘烤后的荞麦苗粉的面包纤维,外形完整,组织细致光滑,松软有弹性,气孔均一,纹理清晰,气孔壁细薄,松软可口,面包比容3.72 mL/g,粗纤维1.15%~1.20%,粗蛋白含量11.8%~13.1%,弹性值为0.920,黏聚性为0.570,硬度值为338.15 g,咀嚼性值为176.61 g·s,感官评分为80.5分。

The objective of this study was to improve the nutritional value of bread and expand the application of plant that withactive ingredients in diet.Buckwheat seedlings powder used as bread supplementary materials to investigate the best production technology of buckwheat seedlings powder bread.Using single factor experiment and orthogonal experiment,taking specific volume,textureand sensory evaluation as indexes,the formula improvement and process optimization of buckwheat seedlings powder nutritional bread were carried out to produce health bread of buckwheat seedlings.The results showed that the optimal formula and processing of bread was as follows:buckwheat 2%,yeast 1.0%,the buckwheat flour was directly added into the flour,the dough was fermented for 20 min once,fermented for 50 min in the middle,and awakened for 90 min.The nutritional bread product of buckwheat seedlings powder developed had the bread fiber of the buckwheat seedlings after dough fermentation and baking,the shape was complete,the organization wasmeticulous and smooth,soft and elastic,the stoma was uniform,the grain was clear,the stoma wall wasfine and thin,soft and delicious.The specific volume was 3.72 mL/g,the crude fiber was 1.15%~1.20%,the crude protein content was 11.8%~13.1%,the elastic value was 0.920,the viscosity was 0.570,the hardness was 338.15 g,the masticatory value was 176.61 g·s.The sensory score was 80.5.