燕麦原料对面包品质的影响

The Effect of Oat Raw Materials on Bread Quality

面包是有着悠久历史的传统烘焙食品,深受大众青睐。燕麦不仅种植面积广,且含有丰富的营养物质,如蛋白质、β-葡聚糖等。因此通过探究燕麦原料对面包品质的影响,将燕麦原料合理地添加到面包中,在不影响面包口感的基础上增加面包的营养价值。通过对面包的体积高度测定和感官评分,研究不同燕麦原料(高纤燕麦麸皮粉、燕麦膳食纤维粉、燕麦芯粉)添加量对面包品质的影响。结果表明:在纯小麦粉中添加高纤燕麦麸皮粉和燕麦膳食纤维粉时,5%为最佳添加量,此时面包的外观、发酵高度、感官评价分数均为最高:添加5%的高纤燕麦麸皮粉时,面包高度为10.2 cm,感官评分为50.3分;添加5%的燕麦膳食纤维粉时,面包高度为9.5 cm,感官评分为50.7分,均高于纯小麦粉制作的面包。添加燕麦芯粉时,最佳添加量10%,此时面包的各项指标均为最高:面包高度为9.8 cm,感官评分为50.9分。燕麦面包的开发不仅丰富了面包的种类,提高了燕麦产品附加值,也为燕麦原料在烘焙产品方面的开发利用提供了新的思路和方法。

Bread is a traditional baked goods with a long history and is very popular with the public.Oats are not only widely cultivated,but also rich in nutrients,such as protein,β-glucan,etc.Therefore,by exploring the influence of oat raw materials on the quality of bread,the oat raw materials were reasonably added to the bread to increase the nutritional value of bread without affecting the taste of bread.The effects of different oat raw materials(high-fiber oat bran flour,oat dietary fiber powder,oat core flour)on bread quality were studied by measuring the volume height and sensory score of bread.The results showed that when high-fiber oat bran flour and oat dietary fiber powder were added to pure wheat flour,5%was the optimal amount,and the appearance,fermentation height and sensory evaluation score of bread were the highest:When 5%high-fiber oat bran flour was added,the bread height was 10.2 cm and the sensory evaluation score was 50.3 points,and when 5%oat dietary fiber powder was added,the bread height was 9.5 cm and the sensory evaluation score was 50.7 points,which were higher than those of the bread made from pure wheat flour.When adding oat core flour,the optimal addition amount was 10%,and all the indicators of bread were the highest:The bread height was 9.8 cm,and the sensory evaluation score was 50.9 points.The development of oat bread not only enriches the types of bread and improves the added value of oat products,but also provides new ideas and methods for the development and utilization of oat raw materials in bakery products.