甘薯粉(Ipomea batatas L.)部分替代添加秋葵水胶体的小麦粉制备面包的理化和感官特性

IF 0.1 4区 文学 0 LITERATURE, ROMANCE Australian Journal of French Studies Pub Date : 2020-12-31 DOI:10.5897/AJFS2020.1985
A. Machine, Armando Abel Massingue, Mois es Tomas Ngome, S. Balane, Ad ercio Azarias Munguambe, Egas Jos e Armando, Susuana Asaam
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引用次数: 0

摘要

研究了红薯粉部分替代小麦粉和秋葵水胶体提取物的掺入对小麦面包理化和感官特性的影响。以红薯粉代替10%、20%和30%的小麦粉,分别添加0.5、1.0和1.5%的秋葵水胶体提取物,制备了6种面包配方。对面团和面包的理化成分、近似成分和矿物成分进行了评价。高添加量的红薯粉和秋葵水胶体对面团和面包的CIE颜色有显著影响。SPF含量的增加降低了面团的烘烤收率,而秋葵水胶体的加入提高了面团的烘烤收率。一般来说,SPF替代小麦粉和秋葵水胶体的掺入与否对面包的化学成分、pH和可滴定酸度没有影响。感官接受度表明,用于面包生产的小麦-红薯复合面粉对当地消费者来说仍然不常见,他们给了6分和7分,并给出了“我有点喜欢”和“我还喜欢”的评价。研究结果表明,SPF是面包生产的一种可行的替代原料。关键词:红薯粉,小麦粉,秋葵水胶体,面包颜色,化学成分,感官评价。
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Physicochemical and sensory properties of bread with sweet potato flour (Ipomea batatas L.) as partial replacer of wheat flour supplemented with okra hydrocolloids
The effects of partial substitution for wheat flour with sweet potato flour and the incorporation of aqueous okra hydrocolloid extract on the physicochemical and sensory characteristics of wheat bread processing was evaluated. Six breading formulations were prepared with substitution of 10, 20 and 30% wheat flour by sweet potato flour with or without incorporation of aqueous okra hydrocolloid extract of 0.5, 1.0 and 1.5%, respectively. Physicochemical, proximate and minerals composition of the dough and bread were evaluated. Higher addition of sweet potato flour (SPF) and okra hydrocolloid significantly affected dough and bread CIE color. Increasing SPF content decreased baking yield of the dough, whereas the incorporation of okra hydrocolloid improved yield. In general, wheat flour substitute by SPF and the incorporation or not of okra hydrocolloid did not change the chemical composition, pH and titratable acidity of the bread. Sensory acceptance showed that wheat-sweet potato composite flour for bread production is still not usual for local consumers who assigned grades 6 and 7 with comments like “I liked it slightly” and “I liked it moderately”. Results of the study indicate that SPF is a feasible alternative as primary source material for bread production.   Key words: Sweet potato flour, wheat flour, okra hydrocolloid, color of bread, chemical composition, sensory evaluation.
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来源期刊
CiteScore
0.10
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0.00%
发文量
28
期刊介绍: The Australian Journal of French Studies is an international, fully refereed journal devoted to French literature, culture, society and history. The journal encourages new theoretical engagements and particularly welcomes interdisciplinary approaches. Articles are published in English and French. The majority of numbers are focussed on a specific theme, but numbers on miscellaneous topics will usually be published annually.
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