不同竹笋粉添加量的面团特性及面包品质的变化

Change of Dough Properties and Bread Quality with Different Bamboo Shoot Powder

摘要:

竹笋含有丰富的营养成分。为了探讨竹笋粉对面团和面包品质影响，本文把竹笋粉以不同添加量（0%、3%、5%、7%）加入到小麦粉中制作成面包，对面团面筋蛋白、面包色泽、感官、质构特性和贮藏性进行测定。结果表明：随着竹笋粉添加量的增加，面团面筋蛋白含量降低，面包硬度和咀嚼性均提高。低剂量竹笋粉的添加（3%-5%）对面团的pH值和面筋含量影响不显著（p<0.05），但添加量为7%时湿面筋含量相对下降了9.87%，影响显著。竹笋粉添加与面包的比容和失水率呈负相关，空白组、添加量3%、5%、7%的失水率分别为2.45%、2.09%、2.17%、1.77%，其硬度、胶着性、弹性以及咀嚼性变化显著（p<0.05），对内聚性、回复性影响不显著（p<0.05）。添加竹笋粉（3%-5%）可以提升面包的色泽，使面包具清香风味，但7%的添加量使面包的色泽过深，气味较浓。说明低剂量（3%-5%）的竹笋粉添加制备面包，可提升面包咀嚼感，亮色、丰富其营养成分，还起到延缓面包老化作用。

Abstract:

Bamboo shoots are rich in nutrient. In order to study the effect of bamboo shoot powder on the texture properties on dough and bread. Different amounts of bamboo shoot powder (0%, 3%, 5%, 7%) were added into wheat flour to make bread, and the dough gluten protein and bread color, sensory and texture characteristics were investigated. With the increase of bamboo shoot powder content，dough gluten protein were decreased, bread hardness and chew ability were increased. The addition of low dose bamboo shoot powder (3% -5%) had no significant effect on the pH value and gluten content of dough (p < 0.05), the wet gluten content of 7% addition amount decreased by 9.87%, which had a significant effect. The addition of bamboo shoot powder was negatively correlated with the specific volume and water loss of bread. The water loss rates of blank group and addition group (3%, 5%, 7%) were 2.45%, 2.09%, 2.17%, 1.77% respectively, Significant changes were observed in hardness, gelatinization, elasticity and chewiness of bread (p < 0.05). The cohesion and recovery of bread were not significantly different (p < 0.05). Sensory evaluation showed that the color of bread were enhanced by adding the bamboo shoot powder, and more fragrance were developed. Deeper color and strongest bamboo shoot flavor were observed in the bread of 7% addition . Therefore low dose (3% -5%) of bamboo shoot powder enhanced bread chewiness, stronger color , more nutritious, strong water retention, which can delay the aging of bread.