杂粮面包预拌粉的烘焙品质改良

Study on baking quality improvement of multi-grain pre-blent bread flour

目的:改良杂粮面包预拌粉的烘焙品质。方法:在前期研究以燕麦粉、鹰嘴豆粉和小麦粉为主要原料制备的低血糖指数杂粮面包预拌粉的基础上,通过单因素和响应面法优化杂粮面包预拌粉的配方。结果:黄原胶添加量0.78 g/100 g、谷朊粉添加量3.42 g/100 g、麦芽糖淀粉酶添加量200.00 mg/kg,抗坏血酸添加量171.70 mg/kg时,所制得的面包比容为(2.26±0.16)mL/g,面包的实际硬度为(15.97±0.69)N,与纯小麦粉面包接近;感官评定结果显示,杂粮预拌粉面包的气味、内部结构、口感和整体接受度均优于纯小麦粉面包。结论:研究优化的杂粮面包预拌粉的改良剂配方可用于实际操作中。

Objective:Improvement of the baking quality of the multi-grain pre-blent bread flour.Methods:On the basis of the previous study on the preparation of low glycemic.index multigrain pre-blent bread flour with oat flour,chickpea flour and wheat flour as the main raw materials,this study employed single factor experiment and response surface methodology to optimize the formula of the pre-blent bread flour.Results:The optimal concentration of xanthan gum,gluten,maltose amylase and ascorbic acid were 0.78 g/100 g,3.42 g/100 g,200.00 mg/kg and171.70 mg/kg,respectively.The specific volume and hardness of the prepared bread were(2.21±0.03)mL/g and(15.97±0.69)N,respectively,which were closed to the bread made with pure wheat flour.The sensory evaluation results(including odor,internal structure,taste and overall acceptability)of the bread prepared from the multi-grain pre-blend flour were better than that of bread made from pure wheat flour.Conclusion:The formula of multi-grain pre-blent bread flour optimized by this study can be used in industrialization.