鸡油基起酥油对面包感官、风味及老化特性的影响.PDFVIP

※基础研究 食品科学 2017, Vol.38, No.03 101 鸡油基起酥油对面包感官、风味及 老化特性的影响 * 魏超昆，赵宇慧，刘敦华 ，张伟艺，王 元，段 月，李世瑶 （宁夏大学农学院，宁夏银川 750021 ） 摘  要：为综合评价鸡油基焙烤专用起酥油的使用效果，以市售棕榈油基起酥油和大豆油焙烤面包为对照，采用感 - - 官评价结合固相微萃取气相色谱 质谱联用技术分析焙烤面包的可接受程度，并采用质构仪、差示量热扫描仪以及 直接干燥法测定贮藏过程中面包的老化特性。结果表明：鸡油基起酥油焙烤面包可以提高面包比容，同时提高面包 的总体可接受度，使面包获得较高的感官评分；鸡油基起酥油增加了面包中风味化合物的种类，同时使各类风味化 合物的相对含量发生变化；鸡油基起酥油降低了面包贮藏期内的硬度、老化焓值和水分迁移，延缓了面包的老化。 关键词：鸡油基起酥油；面包；感官评价；挥发性风味物质；老化特性 Effect of Chicken Fat Shortening on Sensory Quality, Flavor and Staling of Bread * WEI Chaokun, ZHAO Yuhui, LIU Dunhua , ZHANG Weiyi, WANG Yuan, DUAN Yue, LI Shiyao (School of Agriculture, Ningxia University, Yinchuan 750021, China) Abstract: In order to evaluate the effectiveness of the use of special-purpose chicken fat shortening for baking, the consumer acceptance of bread was analyzed by sensory evaluation and solid phase micro-extraction-gas chromatographic-mass spectrometry (SPME-GC-MS), and staling properties during storage were examined by texture analyzer (TA), differential scanning calorimetry (DSC) and direct drying with soybean oil and commercial palm oil shortening as control. The results showed that the specific volume and overall sensory acceptance of bread were improved by chicken fat shortening significantly, giving a higher sensory score. Meanwhile, the diversity of flavor compounds was increased by chicken fat shortening, and the relative contents of all classes of flavor compounds were also changed. Moreover, the hardness, aging enthalpy and moisture migration of bread duri