复配增稠剂对绿茶面包品质的影响研究

Effects of compound thickener on the quality of green tea bread

以不加增稠剂的绿茶面包为对照,分析海藻酸钠、黄原胶和瓜尔胶这3种增稠剂对绿茶面包感官评分和硬度的影响。通过响应面试验确定绿茶面包复配增稠剂的最佳组合,并进行验证试验。结果表明:在单因素试验中,3种增稠剂在最适添加量范围内均能降低面包的硬度,提高面包的口感,延缓面包的老化。复配后,对绿茶面包的感官评分和4个质构特性之间进行相关和逐步回归分析,选择对感官评分影响极显著的硬度作为响应值,确定复配增稠剂的最佳组合为:海藻酸钠添加量0.141%,黄原胶添加量0.097%,瓜尔胶添加量0.196%。按此组合制作的绿茶面包,在感官评分、硬度、比容、含水量和抗老化上具有明显的优势,能较大程度改善绿茶面包的品质,为绿茶面包的研究开发奠定基础。

Green tea bread without thickener was used as the control,the effects of sodium alginate,xanthan gum and guar gum on the sensory score and hardness of green tea bread were analyzed. The best combination of compound thickener was determined by response surface test,followed by the verification tests. The results showed that,in the single factor test,three thickeners could reduce the hardness,improve the taste and delay the aging of bread within the optimal addition range. After mixing,the correlation and stepwise regression analysis were carried out between sensory score of green tea bread and four texture characteristics,and the hardness which significantly influenced the sensory score was selected as the response value. The optimum combination of compound thickener was determined as follows:sodium alginate 0.141%,xanthan gum 0.097% and guar gum 0.196%. The green tea bread made with this combination had obvious advantages in sensory score,hardness,specific volume,water content and anti-aging. The quality of bread was greatly improved. The study lays a foundation for future research and development of green tea bread.