豌豆蛋白面包的制作工艺优化及其品质

为了拓宽豌豆蛋白的产品范围,满足食品营养多样化的需求,本文研制一种在传统面包中添加豌豆蛋白粉的新型面包。以小麦粉为主要原料,辅以豌豆蛋白粉、大豆油、鸡蛋、奶粉、糖、盐、酵母与黄油等辅料,研制豌豆蛋白面包。以感官评价为指标,运用单因素实验和响应面分析法优化了豌豆蛋白面包的制作工艺条件,并对其品质进行评价。结果表明,最佳工艺条件为:豌豆蛋白粉添加量8%,酵母添加量1.5%,糖添加量8%,发酵时间60 min。此条件下制得的面包的感官评分为82分,水分含量35.8%,酸度值3.23,比容3.35 mL/g,持水性98.2%,口感得分20分,香味得分17分。因此,优化的工艺条件合理、可行,豌豆蛋白面包具有较好品质特性。

Optimization of Preparation Process of Pea Protein Bread and Its Quality Characteristics

In order to broaden the product range of pea protein and meet the needs of food nutrition diversification,a new type of bread with pea protein powder added to traditional bread was developed. Pea protein bread was prepared with wheat flour as raw material,added with pea protein powder,soybean oil,egg,milk powder,sugar,salt,yeast and butter. Single factor experiments and response surface methodology was employed to optimize the preparation conditions with sensory evaluation as the reference index,and the quality of pea protein bread was evaluated. The results showed that the optimum preparation conditions were:8% pea protein powder,1.5% yeast,8% sugar to flour,and fermentation time 60 min. Under these conditions,the sensory score of pea protein bread was 82 points,moisture content 35.8%,acidity value 3.23,specific volume 3.35 mL/g,water holding capacity 98.2%,taste score 20 poinsts,fragrance score 17 poinsts. Therefore,the optimization of pea protein preparation process technology was reasonable and feasible,and pea protein bread had excellent quality properties.