红薯面包加工工艺及其质构分析研究

红薯面包加工工艺及其质构分析研究(5100字)

摘  要：在传统的面包加工工艺中加不同量的红薯粉，采取二次发酵法设计制作工艺 ,并对面包成品进行品质评分和质构分析 (Texture Profile Analysis, TPA)，结果表明红薯粉的加入量为原料总量的12%时，面包的品质最优，品质评分在所有红薯粉添加量中分数最高94分，其感官不仅具有普通面包的色、香、味 ,而且更具有营养保健功能。
关键词：红薯；二次发酵法；质构分析；保健食品

The bread of sweet potato’s process technique and TPA analysis

Abstract：Different amount of sweet potato mud were added in processing the traditional bread by secondary fermentation and grades were given to evaluate the quality of the bread and TPA. The results showed that the quality of the bread will be the best when the addition of weet potato mud was 12 % which had not only good color , smell and taste , but also rich in nutrition.
Key words: sweet potato; . secondary fermentation; TPA; health food
 

目    录


摘要……………………………………………………………………………1
关键词…………………………………………………………………………1
1前言……………………………………………………………………………1
2材料和方法……………………………………………………………………2
2.1材料与设备 ………………………………………………………………2
2.2制作工艺与方法 …………………………………………………………2
        2.2.1 配方表……………………………………………………………2     
        2.2.2工艺流程……………………………………………………………3
        2.2.3 操作步骤…………………………………………………………3
2.3测试指标与方法 …………………………………………………………3
    2.3.1 感官评价方法………………………………………………………3
    2.3.2 质构分析方法………………………………………………………4
3结果与分析……………………………………………………………………4
3.1不同红薯粉添加量对面包质构的影响……………………………………4
3.1.1 分析不同红薯粉添加量对面包硬度和弹性的影响………………7
3.2不同红薯粉添加量对面包感官品质的影响………………………………8
4 结论 ……………………………………………………………………………… 9
参考文献 ………………………………………………………………………9
致谢……………………………………………………………………………11