摘要
通过测定面包老化过程中的品质变化,分析了青麦仁面包老化过程中的品质变化规律。结果显示:随着老化时间的增长,面包的水分含量逐渐下降;水分活度呈现先降低后升高、再降低;面包的比容下降,老化达到第5天后,面包比容下降趋势减缓;青麦仁面包的各项感官指标均下降;面包芯色泽和面包表皮色泽下降;青麦仁面包的硬度上升,弹性下降;青麦仁面包中多分子层结合水向单分子层水转化,水分的总量在减少;在第5天后微生物卫生指标超标。
Through analyzing the change of bread quality in the aging process of bread, the quality change law of green wheat kernel was analyzed. The results showed that the moisture content of bread decreased gradually with the increase of aging time, and the water activity decreased first and then decreased. The ratio of bread de-creased and the ratio of bread decreased. The core of the bread and the color of the bread’s skin decreased;the hardness of the green wheat kernel increased, the elastic decline;green wheat kernel in the multi-molecular layer of water to the single molecular layer of water conversion. The total amount of water in the reduction;in the fifth day of microbial health indicators exceeded.
作者
陈欣欣
张国治
贺国亚
CHEN Xinxin;ZHANG Guozhi;HE Guoya(Henan Port Food Inspection and Testing Institute,Zhengzhou 450003,China;School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《粮食加工》
2020年第3期13-17,共5页
Grain Processing
关键词
青麦仁粉
面包
老化
品质
green wheat flour
bread
aging
quality
