瓜尔豆胶对面团特性及面包品质的影响.docVIP

目 录 摘要 1 0 前言 1 1 材料与方法 4 1.1 试验材料 4 1.2 试验设备 4 1.3 工艺流程及操作要点 5 1.4 试验内容 5 1.4.1 面团特性试验 5 1.4.2 面包焙烤试验 5 1.4.3 面包水分含量的测定 6 1.4.4 面包比容的测定 6 1.4.5 面包感官的评定 6 1.4.6 面包保水性测定 8 1.4.7 面包芯硬度测定 8 2 结果与分析 9 2.1 瓜尔豆胶添加量对面团特性的影响 9 2.2 瓜尔豆胶添加量对面包含水量的影响 10 2.3 瓜尔豆胶添加量对面包比容的影响 10 2.4 瓜尔豆胶添加量对面包感官的影响 11 2.5 瓜尔豆胶添加量对面包保水性的影响 12 2.6 瓜尔豆胶的添加量对面包芯硬度的影响 12 3 结论 13 参考文献 14 致谢词 16 Contents Abstract 1 0 Preface 1 1 Materials and Methods 4 1.1 Test materials 4 1.2 Test Equipment 4 1.3 Process and operation of the main points 5 1.4 Test content 5 1.4.1 Dough characteristics of experimental 5 1.4.2 Bread baking experiment 5 1.4.3 Determination of moisture content of bread 6 1.4.4 Determination of specific volume of bread 6 1.4.5 Sensory evaluation of bread 6 1.4.6 Determination of water-holding capacity of bread 8 1.4.7 Determination of the core hardness of bread 8 2 Results and Analysis 9 2.1 Guar gum additive properties of dough 9 2.2 Guar gum addition on bread moisture content 10 2.3 Guar gum addition on the impact of specific volume of bread 10 2.4 Guar gum addition on bread sensory impact 11 2.5 Guar gum addition on the impact of water-holding capacity of bread 12 2.6 Guar gum addition on the hardness of the core bread 12 3 Conclusion 13 4 References 14 Acknowledgements 16 瓜尔豆胶对面团特性及面包品质的影响 吴金彪 山东农业大学食品科学与工程专业5班 指导教师：张慧（讲师） 摘 要：通过面包的焙烤试验和质地分析，研究在面包粉中添加不同比例的瓜尔豆胶对面团特性及面包品质的影响。结果表明：在本试验的条件下，添加0.2%的瓜尔豆胶可有效改善面包的面团特性，增强面包的感官品质，提高面包保水能力，延长面包的货架期。 关键词：瓜尔豆胶 面团特性 面包品质 Guar gum on dough properties and bread quality Wu Jin-biao Shandong Agricultural University， Food Science and Engineering Class 5 instructor: Zhang Hui Abstract:By bread baking quality testing and analysis, research add bread flour in different proportions of guar gum on dough properties and bread quality. The results show that in this experiment under conditions, add 0.2% of guar gum can be effective in improving properties of bread dough, enhance the sensory quality of bread, improve water-retention capacity of bread and