作　　者： ; ; ; ; (肖林）; (覃树林）;

机构地区： 山东农业大学食品科学与工程学院

出　　处： 《食品与发酵工业》 2011年第5期92-96,共5页

摘　　要： 添加木糖代替面包配方中的蔗糖,采用直接发酵法制作木糖面包。采用粉质仪法、拉伸仪法测定添加木糖前后面团的流变学特性,研究木糖添加量对面团流变学特性和面包品质的影响。结果表明:木糖添加量越高,面团的粉质指数越低,稳定和断裂时间越短,软化度和公差指数越高;添加木糖可使面团的吸水量减少,对形成时间无影响。随木糖添加量的增加,面团的拉伸能量、拉伸阻力和拉伸比降低,而延伸度增加;但是随醒发时间的增加,木糖添加量与拉伸特性各指标间相关系数降低,木糖对面团拉伸特性的影响效果减弱。配方中添加1.5%的蔗糖即可满足面包酵母生长需求。添加木糖对面包的规则度影响较小,但可使面包的体积和比容变小,感官品质变差;木糖添加量3.0%时面包硬度最小,超过3.0%时面包体积、比容和感官得分明显降低。添加木糖可提高面包的水分保持能力和抗氧化能力,对酸度和酸价无影响。 Xylose was added into flour as a substitute of sucrose in the direct fermentation method to make the bread. Rheological properties of the dough before and after adding xylose were determined with a Farinograph and a Extensograph. The study showed that the higher the xylose content, the lower the farinograph quality number （FQN） , the shorter the stability and breakdown time, and the higher the softening and common difference index dough. Xylose also can cut down the dough water absorption, but had no effect on the dough developing time. The dough tensile en- ergy, tensile resistance and extensile rate were decreased with the xylose dosage up, but the extension was increased. The correlation coefficients between xylose dosage and the indexes of tensile properities were decreased with the fermentating time extending, which implied that the effect of xylose on tensile prosperities was decreased. It was found that adding 1.5% of sucrose into the bread formula was enough for yeast growing. Xylose had little effect on the bread regular scale, but decrease the loaf volume, the specific volume and the sensory evaluation. The bread firmness reached its minimum value when xylose addition was 3.0%. The loaf volume, the specific volume and the sensory evaluation was reduced dramatically with xylose above 3.0%. The water- holding capacity （WHC） and the oxidation resistance of the bread were enhanced by xylose, while the acidity and acid value had little change.

关 键 词： 木糖 添加量 面团流变学特性 面包品质

领　　域： [轻工技术与工程] [轻工技术与工程]