发酵工艺对马铃薯面包品质及消化特性的影响

为研究不同发酵工艺对马铃薯面包品质及消化特性的影响,分别采用快速发酵法、直接发酵法、中种发酵法、过夜种子面团法、低温过夜发酵法制作马铃薯粉占比20%的面包,测定不同发酵工艺得到的马铃薯面包的质构特性、比容、感官及体外消化特性。结果表明:快速发酵法的硬度和咀嚼度最高,与低温过夜发酵法制作的面包均存在黏附性高、硬度大的问题;直接发酵法与过夜种子面团法质构特性优于快速发酵法和低温过夜发酵法;中种发酵法制作的马铃薯面包硬度小、弹性大,比容(4.43)和感官评分(89.33)最佳,面包品质相对最高;发酵工艺可影响面包的血糖生成指数(GI)值,快速发酵制作的面包GI值最低(87.11),中种发酵制作的面包GI值最高(112.18),GI值与产品的感官评分呈负相关。

Effects of Different Fermentation Methods on Quality and Digestive Characteristics of Potato Bread

In order to study the effects of different fermentation processes on the quality and digestibility of potato bread,the fast fermentation method,direct fermentation method,medium species fermentation method,overnight seed dough method and low temperature seed dough method were used to make bread with 20% potato flour.The texture characteristics,specific volume,sensory evaluation and in vitro digestibility of potato bread obtained by different fermentation processes were measured.The results showed that the fast fermentation method had the highest hardness and chewing degree,and the bread made by the low temperature overnight fermentation method had the high adhesiveness and high hardness;the texture characteristics of the direct fermentation method and the overnight seed dough method were better than those of the fast fermentation method and the low temperature overnight fermentation method;the potato bread made by the medium fermentation method had the advantages of small hardness and large elasticity,specific volume(4.43) and sensory score(89.33),bread quality is relatively highest.The GI value of bread made by rapid fermentation was the lowest(87.11),and the GI value of bread made by medium species fermentation was the highest(112.18).The GI value was negatively correlated with the sensory score of the product.