加工方法对苦荞粉添加吐司面包品质的影响研究

Effect of processing methods on quality of tartary buckwheat flour-containing bread

该文研究了苦荞粉(5%、10%、15%、20%,质量分数)对直接发酵吐司面包烘焙品质的影响,分析了二次发酵、二次发酵与酸面团相结合对苦荞粉添加吐司面包烘焙品质的改善效果。结果表明,苦荞粉的加入导致直接发酵面包的品质变差,具体表现为比容、弹性降低,硬度、咀嚼性、老化率上升,且变化程度随着苦荞粉添加量的增加而增加;但与20%苦荞粉添加量下的直接发酵吐司面包相比,二次发酵制作方法明显地提升了比容(+17.7%)、降低了硬度(-10.4%)及老化率(-38.1%),此外在二次发酵基础上应用酸面团,进一步改善了吐司面包的比容(+24.4%)、硬度(-30.0%)及老化率(-49.8%)。因此,二次发酵法与酸面团技术作为天然类面包烘焙品质的改良方式,可用于提高消费者对苦荞粉添加面包产品的接受度,扩大苦荞粉在烘焙行业中的应用。

This study explored the effect of tartary buckwheat powder levels(5%,10%,15%,20%,mass fraction)on the baking quality of straight toast bread and then analyzed the efficiency of sponge dough,the association of sponge dough and sourdough in enhancing the baking properties of tartary buckwheat flour-incorporating toasts.Results showed that tartary buckwheat flour had an adverse influence on bread textural characteristics,which were reflected by the decreased specific volume and elasticity,as well as the increased hardness,chewiness,and aging rate.Furthermore,bread texture gradually deteriorated with the incremental amount of tartary buckwheat flour.However,sponge dough fermentation contributed to a significantly higher volume(+17.7%),lower hardness on day 0(-10.4%),and staling rate(-38.1%)of the composite straight bread with tartary buckwheat of 20%.In addition,for the sponge dough toast bread with an addition of sourdough,the specific volume(+24.4%),fresh hardness(-30.0%),and aging rate(-49.8%)were further improved compared to the sponge dough and sourdough free counterpart.Therefore,sponge dough fermentation and sourdough technology,as natural methods to modify bread quality,could be used to increase consumers’acceptance of bread products added with tartary buckwheat powder and extend its application in the baking industry.