用冷榨、热榨、干法脱皮、湿法脱皮的方法制取芝麻分离蛋白后与面粉等其它成分混合制成面包。通过对各组面包进行感官评分，测定面包的体积、比容质构及面包芯水分，研究不同芝麻分离蛋白对面包品质的影响。结果表明：湿法脱皮组面包感官评分高于其他三组（p<0.05）；干法脱皮组、湿法脱皮组面包比容分别为3.16、3.57 mL/g，均低于热榨组、冷榨组（p<0.05）。冷榨组面包100 g面包体积为491.35 cm3，高于其他三组，湿法脱皮组面包100 g面包体积为479.66 cm3，高于热榨组、干法脱皮组（p<0.05）。湿法脱皮组面包硬度、咀嚼度分别为176.65、141.36，均低于其他三组（p<0.05）。干法脱皮组面包弹性、回复性分别为0.87、0.23，高于其他三组。存放1 d、3 d、5 d时，湿法脱皮组面包水分减少速率分别为1.72%、0.97%、0.58%，低于其他三组（p<0.05）。说明使用湿法脱皮芝麻分离蛋白制作的面包感官评分最高，面包质构最优，水分减少速率较慢，整体品质最理想。

Sesame protein isolate was prepared by cold pressing, hot pressing, dry peeling and wet peeling, and then mixed with flour and other ingredients to make bread. The effect of sesame protein isolate on the quality of bread was studied by sensory evaluation, measuring the volume, specific volume texture and moisture content of bread core. The results showed that the sensory scores of bread in the wet peeling group were higher than those in the other three groups (p<0.05); the specific volumes of bread in the dry peeling group and the wet peeling group were 3.16 mL/g and 3.57 mL/g, respectively, lower than those in the hot pressing group and the cold pressing group (p<0.05). The volume of 100 g bread in cold pressing group was 491.35 cm3, higher than that in other three groups. The volume of 100 g bread in wet peeling group was 479.66 cm3, higher than that in hot pressing group and dry peeling group (p<0.05). The bread hardness and chewiness in the wet peeling group were 176.65 and 141.36, respectively, which were lower than those in the other three groups (p<0.05). The elasticity and recovery of bread in the dry peeling group were 0.87 and 0.23, respectively, higher than those in the other three groups. When stored for 1, 3 and 5 days, the moisture reduction rates of bread in the wet peeling group were 1.72%, 0.97% and 0.58%, respectively, lower than those in the other three groups (p<0.05). The bread made of wet peeled sesame protein has the highest sensory score, the best texture, the slower rate of water reduction and the best overall quality.

国家星火计划项目（2015GA780082）