大黄鱼鱼卵磷脂对面团流变学和面包感官品质的影响

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，将添加大豆磷脂（0.6%）的面团和面包作为对照组。结果 随着提高大黄鱼鱼卵磷脂的添加量，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，能够显著改善面包的质构，而且能够增大面包的比容，生产出的磷脂-小麦面包口感较好，入口软糯。与普通小麦面包相比，其面包蓬松稳定，具有较好黏弹性。结论 添加大黄鱼鱼卵磷脂比大豆磷脂更能显著改善面包感官品质。

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

Objective In order to investigate the effects of Large yellow croaker roe phospholipids (LYCRPLs) on bread quality characteristics. Methods Based on wheat bread as the subject, the specific volume, color analysis and texture characteristics were considered as evaluation index for wheat bread. The effect of different adding amounts of LYCRPLs (0%, 0.2%, 0.6 and 1.0%) on the appearance, sensory quality and texture of the bread were analyzed, and the dough and bread with soybean phospholipids (0.6%) were used as the blank group. Results The hardness and chewiness of the bread continued to increase and the springiness as well as gumminess at the same time decreased with the increase of the amount of LYCRPLs added. when the amount of addition of LYCRPLs reached 0.2%, it improved the sensory quality of bread. In addition, there is a specific increase in the volume of the bread. As compared to the control group, the bread has fluffy and stable and has good elastic modulus and viscous modulus of bread. Conclusion The addition of LYCRPLs significantly improved the bread sensory characteristics, with better results compared to soy phospholipids.