首先将白果蛋白按照不同比例添加到面包粉中,采用一次发酵法,经过38℃醒发,在190℃下将面团烘烤成面包.通过小米置换法、GB 5497 - 1985法和TA - Xtai质构仪分别对面包的比容、面包的水分以及面包芯的硬度进行测定,并根据《面包焙烤品质评分标准》对面包的感官进行评定,然后研究白果蛋白对面团流变特性、面包烘焙特性及面包货架期的影响规律.试验结果表明:添加一定量白果蛋白的面团吸水率增大,面团的形成时间、稳定时间和评价值增大,面团的粉力、拉伸阻力、拉力比数和延伸性也升高；添加适量的白果蛋白可改善面包的焙烤特性,增大面包的体积,提高面包的含水量,降低面包的硬度,改善面包的质地和口味,并且保持了面包在贮存过程中的水分及硬度,延长了面包的货架期.%In this paper, different proportions of ginkgo protein was added into flour to make dough at temperature of 38℃ by using method of one - time fermentation. And bread was baked at temperature of 190℃. The specific volume, the moisture content and the hardness of bread were separately measured by means of millet replacement, GB 5497 -1985 and TA - Xtai TAPlus. Sensory evaluation was carried out referring to Bread Baking Quality Assessment Standards. Effect of ginkgo protein on dough rheological performances, bread baking quality and bread shelf life was investigated. Experimental results showed that the dough added with an appropriate amount of ginkgo protein enhanced dough s performances, such as water - absorbing percentage, formation time, setting time, evaluation value, powder force, stretching resistance, tension ratio and extendability. Meanwhile, adding an appropriate amount of ginkgo protein improved bread baking quality such as specific volume, moisture content, texture structure, hardness, sensory evaluation and extended bread shelf life.
展开▼
