基于电子鼻检测技术分析不同马铃薯粉添加量对面包品质的影响

通过测定面包的比容、水分含量、水分活度、色泽和质构,研究不同马铃薯粉添加量(0、5%、10%、15%、20%和25%)对面包品质的影响,并结合电子鼻分析,进行马铃薯面包品质的快速检测。结果表明,在不同马铃薯粉添加量条件下,面包的比容、水分含量、水分活度、色泽和质构存在显著差异(p<0.05)。随着马铃薯粉添加量的增加,面包的硬度和咀嚼性呈现先减小后增大的趋势,而弹性先增大后减小;比容呈现先减小后增加再减小的趋势,而粘附性先降低后增加再降低,水分含量、红色度a^*逐渐升高,水分活度、亮度L^*值、内聚性逐渐降低。马铃薯粉添加量在15%时,面包的综合品质得到改善。同时,电子鼻检测数据结果与面包的比容、水分含量、水分活度、色泽和质构之间具有较好的相关性,相关系数均在0.8以上。因此,采用电子鼻对面包品质评价具有一定的可行性,可以很大程度上代替多种检测仪器设备对面包品质进行综合评价,是一种方便快捷的检测方法。

Analysis of the Effect of Different Potato Flour Additions on Bread Quality Based on Electronic Nose Detection Technology

Effect of potato powder proportion (0, 5%, 10%, 15%, 20%, 25%) on the quality of bread was studied by measuring breads specific volume, moisture content, water activity, color, texture properties, and combining with the electronic nose analysis. The results showed that specific volume, moisture content, water activity, color, texture properties of bread revealed a significant change during different potato powder proportion (p<0.05). As the potato powder was added, The hardness and chewiness of bread decreased first and then increased. But elasticity increased first and then decreased. The specific volume decreased first, then increased and then decreased, but adhesion decreased first and then increased and then decreased. Potato powder could be added to flour at the level of 15%, as did not deteriorate the bread sensory evaluation. At the same time, there was a good correlation between the results of electronic nose detection and the specific volume of bread, water content, water activity, color and texture. And the correlation coefficients were all above 0.8. Therefore, it was feasible to use electronic nose to evaluate the quality of bread to a certain extent, and it could replace a variety of testing instruments to evaluate the quality of bread to a large extent. It was a convenient and quick method to detect bread.