| 王然.不同油脂对富含马铃薯泥的面包品质影响[J].中国油脂,2019,44(3):.[WANG Ran.Impacts of different kinds of oils and fats on quality of potato mud bread[J].China Oils and Fats,2019,44(3):.] |
| 不同油脂对富含马铃薯泥的面包品质影响 |
| Impacts of different kinds of oils and fats on quality of potato mud bread |
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| DOI： |
| 中文关键词: 油脂 马铃薯 面包 物理特性 感官评价 |
| 英文关键词:oils and fats potato bread physical property sensory evaluation |
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| 摘要点击次数: 1455 |
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| 中文摘要: |
| 在掌握面包制作工艺基础上，制作了富含马铃薯泥的面包，研究不同油脂对富含马铃薯泥的面包物理性质、贮藏性质和感官品质的影响。结果表明:添加油脂使富含马铃薯泥的面包样品的比容、硬度、弹性、贮藏性能和感官品质均有不同程度的提升；添加橄榄油的样品比容最大（5.69 mL/g），添加黄油的样品硬度最小（247.19 g），添加人造奶油的样品弹性最大（0.96）；添加油脂的样品的感官评分均高于90分，添加黄油的样品感官评分最高（97.97分）；贮藏5 d后，添加人造奶油的样品硬度最小（447.49 g）、弹性最大（0.78）、水分含量最高（19.32%）；相关性研究发现，富含马铃薯泥的面包的比容和硬度几乎与感官评定所有指标具有相关性，可以通过检测比容和硬度对富含马铃薯泥的面包感官品质进行预测。 |
| 英文摘要: |
| Based on mastering bread processing, the potato mud bread was prepared. The effects of different kinds of oils and fats on physical properties, storage property and sensory quality of potato mud bread were studied. The results showed that adding oils and fats could increase the specific volume, hardness, springiness, storage property and sensory quality of potato mud bread. The specific volume of sample added with olive oil was the highest (5.69 mL/g), the hardness of sample added with butter was the lowest (247.19 g), and the springiness of sample added with margarine was the highest (0.96). The sensory score of samples added with oils and fats were all above 90, and the sensory score of the sample added with butter was the highest (97.97). After storage for 5 d, the hardness of the sample added with margarine was the lowest (447.49 g), the springiness was the highest(0.78), and the water content was the highest(1932%). The correlation research showed that the specific volume and hardness of potato mud bread had correlation with nearly all the sensory indexes. The sensory quality of potato mud bread could be predicted by detecting the specific volume and hardness. |
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