我国市场全麦面包品质现状分析

Analysis on Quality of Whole Wheat Bread in Chinese Market

对我国市场上全麦面包配料、所采用的标准、营养成分等信息充分调研的基础上,系统分析了全麦面包的理化品质、质构品质和感官品质等,讨论了全麦面包产业现状及发展方向。调查结果显示:在采购的44个全麦面包中,47%的样品标注了膳食纤维含量,81.8%的全麦面包直接或间接标注了全麦粉含量,45.5%的全麦面包添加了黑小麦粉或/和黑全麦粉。全麦面包的水质量分数在23.08%~46.65%之间,保质期≥30 d的全麦面包,水质量分数低于31.35%,保质期≤20 d的全麦粉面包水质量分数均高于30%。全麦面包的比容范围为2.40~5.61 mL/g,均值为4.29 mL/g,硬度值从350~3 455 g之间,个体之间差异较大。感官评价居中的全麦面包数量最多,良和差的较少,没有能够达到优的全麦面包产品。总体上看,全麦面包品质总体不高。

On the basis of investigating the ingredients,standards and nutritional ingredients of whole wheat bread in the Chinese market,the physical and chemical quality,texture quality and sensory quality of whole-wheat breadswere analyzed to discuss the development direction of the whole wheat bread industry.The funding indicated that,among the 44 purchased whole wheat bread,47%bread was labeled with dietary fiber content,81.8%bread was labeled directly or indirectly with wholemeal flour content,and 45.5%bread was labeled with black wheat flour or/or black wholemeal flour.The water content of WWB was from 23.08%to 46.65%,the water content of WWB with shelf life≥30 days was less than 31.35%,and the water content of WWB with shelf life≤20 days was more than 30%.The specific volume of WWB ranged from 2.40 mL/g to 5.61 mL/g,with an average of 4.29 mL/g,and the hardness ranged from 350 g to 3455 g.There were a lot of variation between individuals.The number of WWB with medium sensory evaluation was the largest,and the number of WWB with good and poor sensory evaluation was fewer.In general,the quality of WWB generally low.