添加麦芽粉和抗坏血酸对面包烘焙品质的影响

研究添加麦芽粉和抗坏血酸对面包烘焙品质的影响。以河南和山东2个小麦主要生产省的29个代表性品种样品为材料，用布勒实验磨制粉后，在面包基础配方上设置添加组和未添加组，研究添加麦芽粉和抗坏血酸后面包感官评分、质构及C-Cell图像分析变化。结果表明，添加麦芽粉和抗坏血酸后，可明显提高面包体积、体积评分、外观评分和最终综合评分，使面包冠变大，颈变明显；对面包芯色泽、质地和纹理的改善作用不明显。质构分析中面包的硬度和韧性均明显减小，衰减比例无明显变化。C-Cell指标中的面包切片面积、切片周长、气孔数量、平均气孔密度值均明显增大，切片亮度和气孔直径明显降低。仪器评价指标与面包感观评价中部分参数存在相关关系。

Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality

To study the effect of malt flour and ascorbic acid addition on the quality of bread baking, the sensory score, texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative samples from two major wheat producing provinces of henan and shandong. The results showed that, the volume, the volume score, the appearance score and the final comprehensive score of bread were significantly improved after the addition of malt flour and ascorbic acid. The bread crown became larger and the neck became more prominent; however, the color, texture and texture structure of bread scores changes were not obvious. In the analysis of texture, the hardness and toughness decreased significantly, the attenuation ratio did not change obviously. The slice area, slice circumference, cell number and cell density of bread increased significantly in the analysis of c-cell results. The slice brightness and cell diameter of the slices decreased significantly. There is a correlation between the instrument evaluation index and some parameters in the bread sensory evaluation.