食品科学2018，Vol.39Issue(6)：26-31,6.DOI:10.7506/spkx1002-6630-201806005
天然菊粉对面团发酵流变学和面包品质的影响
Effect of Natural Inulin on Dough Rheological Properties and Bread Quality
摘要
Abstract
Rheology properties of wheat flour doughs with different levels of natural inulin were analyzed using rheofermentometer.Inulin addition,fermentation time and yeast inoculum size were investigated as independent variables using one-factor-at-a-time (OFAT) and central composite design (CCD) methods.The response variable was weighted average of bread specific volume,sensory score,hardness and elasticity.The results showed that with the increase of inulin addition,the total amount of CO2 was increased,the maximum expansion height was decreased,and the cavity-forming rime of dough was significantly reduced.The retention coefficient of CO2 was increased by 18.0％ after substitution of 10％ flour by inulin,which was perhaps attributed to a certain amount of oligosaccharides in inulin and the ability to enhance the dough resistance to extension.According to the results of response surface analysis,addition of inulin reduced the hardness but had no significant effect on the springiness,and it slightly increased the specific volume of bread.Bread with the highest weighted average score (94.17) was obtained by addition of 4.43％ inulin and 86 rain fermentation with 1.08％ dry yeast.The estimated values from the regression equation were in agreement well with the experimental data.关键词
天然菊粉/面包/流变学/响应面优化/加权综合评分法Key words
inulin/bread/rheology/response surface optimization/weighed average score分类
轻工纺织引用本文复制引用
罗登林,赵影,徐宝成,许威,李佩艳,任广跃,袁云霞,刘建学..天然菊粉对面团发酵流变学和面包品质的影响[J].食品科学,2018,39(6):26-31,6.基金项目
国家自然科学基金面上项目(31371832) （31371832）
河南省高校科技创新人才支持计划项目(16HASTIT020) （16HASTIT020）
河南科技大学创新团队资助项目(2015XTD007) （2015XTD007）
河南省高校科技创新团队支持计划项目(16IRTSTHN009) （16IRTSTHN009）
