摘要
研究不同发酵方式对火龙果富硒面包品质的影响,并考查贮藏期间水分含量、硒含量及质构的变化,结合感官评分得出:①水分含量:汤种法>直接发酵法>普通中种法。②硒含量:汤种法=普通中种法>直接发酵法。③质构:a.硬度:直接发酵法>普通中种法>汤种法;b.弹性、内聚性及咀嚼性:汤种法>普通中种法>直接发酵法。④汤种法制得的火龙果富硒面包的感官得分最高,为89.26分,其次是普通中种法,直接发酵法最低。综上所述,汤种法优于其他2种发酵方法,且制得火龙果富硒面包组织松软有弹性,具有麦香味和奶香味,硒含量达到0.132 mg/kg。
Research different fermentation methods of pitaya selenium-rich bread quality,and the changes of water content,selenium content and texture during storage were investigated.At last the author drew the following conclusions:①The moisture content of pitaya selenium-rich bread prepared by stwater roux state was higher than that by direct fermentation,and the lowest by secondary fermentation.②twater roux state and secondary fermentation have little effect on selenium content,but direct fermentation is bigger.③The hardness,elasticity,cohesion and chewiness of pitaya selenium-rich bread prepared by water roux state were superior to those of the other methods.④water roux stater had the highest sensory score of 89.26.The selenium-rich bread was prepared by the method of decoction,with soft and elastic tissue,wheat flavor and milk flavor,and selenium content reaching 0.132 mg/kg.
作者
韦金娜
龙琳
朱宝生
陈军
WEI Jinna;LONG Lin;ZHU Baosheng;CHEN Jun(Guangxi Light Industry Science and Technology Research Institute Co.,Ltd.,Nanning,Guangxi 530031,China;Nanning Wanyu Food Co.,Ltd.,Nanning,Guangxi 530000,China)
出处
《农产品加工》
2020年第6期29-33,38,共6页
Farm Products Processing
基金
广西创新驱动发展专项资金项目“广西特色富硒农产品深加工技术研究与产业化应用示范”(桂科AA17202029-3)。
关键词
火龙果富硒面包
发酵方式
硒含量
质构分析
pitaya selenium-rich bread
fermentation mode
selenium content
texture
