大黄鱼鱼卵磷脂对面团流变学和面包感官品质的影响

Effects of Larimichthys crocea roe phospholipids on the rheological properties of dough and sensory quality of bread

中文关键词:  大黄鱼鱼卵  磷脂  面团特性  面包品质

英文关键词:Larimichthys crocea roe  phospholipids  dough characteristics  bread quality

中文摘要:

      目的 探究大黄鱼鱼卵磷脂对面团流变学和面包感官品质的影响。方法 以小麦面包为对象, 面团动态流变性及面包比容、色泽和质构为评价指标, 分析不同大黄鱼鱼卵磷脂添加量(0%、0.2%、0.6%和1.0%)对面包外观、感官品质和质构的影响, 将添加0.6%大豆磷脂和未添加磷脂的面包作为对照组。结果 随着大黄鱼鱼卵磷脂的添加量的增加, 面包的硬度、咀嚼性持续增大, 弹性、粘聚性逐渐降低。当鱼卵磷脂添加量为0.2%时, 面团兼具更高的G’以及更低的tanδ值, 显著改善面包的质构, 增大面包的比容, 生产出的磷脂-小麦面包口感软糯。结论 与普通小麦面包相比, 大黄鱼鱼卵磷脂-小麦面包面包蓬松稳定, 具有较好黏弹性。添加大黄鱼鱼卵磷脂比大豆磷脂更能显著改善面团的流变学特性和面包的感官品质。

英文摘要:

      Objective To investigate the effects of lecithin of large yellow croaker on rheological properties of dough and bread sensory quality. Methods Based on wheat bread as the subject, rheological properties of dough, the specific volume, color analysis and texture characteristics were considered as evaluation index. The effect of different adding amounts of Larimichthys crocea roe phospholipids (0%, 0.2%, 0.6% and 1.0%) on the appearance, sensory quality and texture of the bread were analyzed, and breads with 0.6% soy phospholipid and no phospholipid were used as control groups. Results With the increase of the amount of lecithin in Larimichthys crocea roe phospholipids, the hardness and chewiness of the bread continued to increase, while the elasticity and cohesiveness gradually decreased. When the amount of addition of Larimichthys crocea roe phospholipids reached 0.2%, the dough had a higher G’ and lower tanδ value, the texture characteristics of bread was improved, the specific volume of the bread was increased. The resulting phospholipid-wheat bread was soft and waxy. Conclusion Compared with ordinary wheat bread, Larimichthys crocea roe phospholipids-wheat bread bread is fluffy and stable, and has better sticky elasticity. The addition of Larimichthys crocea roe phospholipids significantly improve the rheological properties of dough and sensory quality of bread, with better results compared to soy phospholipids.