小球藻面包加工及感官评价
首发时间:2017-06-29
摘要:本研究以破壁小球藻粉为配料,添加到传统面包中,开发新型小球藻面包,加强面包的营养价值。通过配方和工艺优化,并对面包质构、香气和营养进行分析。结果表明,烘烤上管温度180℃、下管温度190℃、烘烤时间35min时小球藻咸味面包外观好、口感好。TPA测试表明含0.5%小球藻粉的面包比1含%的面包黏着性、胶着性和咀嚼度更好;小球藻咸味面包比原味面包的总糖、蛋白质含量有所提升,脂肪含量减少。?
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Study on Processing and Sensory Evaluation of Chlorella Bread
Abstract:In this paper, the wall broken Chlorella powder was added to the traditional bread, and the new Chlorella bread was developed to enhance the nutritional value of bread. Texture parameters, aroma components and nutrients were detected as well as formula and technology of Chlorella Bread were optimized. Results showed that chlorella bread has good characteristics as follow process conditions, upper temperature is 180℃, under temperature is 190℃, and baking time is 35min. Aroma components in Chlorella bread were detected as hexyl-alcohol, phenylethyl alcohol, 1-Octen-3-ol and 2-3- octenes 2-octenal. TPA test showed cohesiveness, gumminess and chewiness of 0.5% Chlorella bread was better than 1 % bread. Contents of sugar and protein were promoted and content of lipid was reduced in Chlorella bread.
Keywords: Chlorella Bread Processing Texture Nutrition
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No.4737891120503214****
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