天然菊粉对面团发酵流变学和面包品质的影响

采用发酵流变仪研究天然菊粉不同添加量对面团发酵流变学的影响，并在单因素试验基础上进行响应面中心组合设计，采用加权综合评分法分析不同菊粉添加量、酵母添加量和发酵时间对面包烘焙品质的影响。结果表明：随菊粉添加量的增加，面团的总产气量增加，最大膨胀高度减少，面团出现空洞的时间显著缩短，在菊粉添加量为10%时，气体保留系数相对空白组升高了18.0%，这可能与菊粉中含有一定量的低聚糖和能增加面团的抗延伸阻力有关。单因素及响应面试验表明，菊粉的添加降低了面包硬度，面包弹性影响不显著，面包比容略有增大，当菊粉添加量4.43%、发酵时间86?min和酵母添加量1.08%时，面包综合评分最高（94.17），且回归方程的预测值与实测值吻合良好。

Effect of Natural Inulin on Dough Rheological Properties and Bread Quality

Rheology properties of wheat flour doughs with different levels of natural inulin were analyzed using rheofermentometer. Inulin addition, fermentation time and yeast inoculum size were investigated as independent variables using one-factor-at-a-time (OFAT) and central composite design (CCD) methods. The response variable was weighted average of bread specific volume, sensory score, hardness and elasticity. The results showed that with the increase of inulin addition, the total amount of CO2 was increased, the maximum expansion height was decreased, and the cavity-forming time of dough was significantly reduced. The retention coefficient of CO2 was increased by 18.0% after substitution of 10% flour by inulin, which was perhaps attributed to a certain amount of oligosaccharides in inulin and the ability to enhance the dough resistance to extension. According to the results of response surface analysis, addition of inulin reduced the hardness but had no significant effect on the springiness, and it slightly increased the specific volume of bread. Bread with the highest weighted average score (94.17) was obtained by addition of 4.43% inulin and 86 min fermentation with 1.08% dry yeast. The estimated values from the regression equation were in agreement well with the experimental data.