添加谷朊粉的紫薯吐司面包配方优化及品质分析

Formulation optimization and quality analysis of purple potato toast with gluten powder

以极具营养保健价值的紫薯粉为主要原料制作吐司面包,添加谷朊粉以减轻紫薯粉对面团筋力和面包口感的不利影响。以感官评分为指标,在单因素试验的基础上,采用正交试验设计对紫薯吐司面包的配方进行优化。确定其最佳配方为:紫薯粉添加量10%,谷朊粉添加量5%,白砂糖添加量20%,黄油添加量12%。在此优化配方下制作的紫薯吐司面包瓤心紫色均匀,口感柔软香甜,具有紫薯特殊香味。对照试验表明,谷朊粉的添加降低了紫薯吐司面包的硬度、咀嚼性和老化速度,增加了其弹性、黏聚性和持水性,提高了紫薯吐司面包的质构和贮藏性。

Purple potato powder,exhibiting great nutritional health value,is used as the main raw material to make toast.Gluten powder is added into the toast to reduce the adverse effects of purple potato powder on dough strength and bread taste.Using the sensory score as an indicator,the formula of purple potato toast was optimized with orthogonal experimental design based on the single factor experiment.The sensory results revealed the optimized preferred formula was composed of 10%purple potato powder,5%of gluten powder,20%of sugar and 12%of butter.The purple potato toast made with this optimized formula has uniform purple color,soft and sweet taste and special flavor of purple potato.From the results of the contrast experiments,we can know that add gluten powder can decrease the hardness,chewiness and ageing speed of the toast,but it can increase the elasticity,stickness and water binding capacity,so the gluten powder have a good performance for the texture and storing of the toast.