苹果膳食纤维对面包品质的影响及面包工艺设计__毕业设计.doc

苹果膳食纤维对面包品质的影响及面包工艺设计__毕业设计 2012届毕业生 毕业论文 题 目:苹果膳食纤维面包品质的影响 及面包工艺设计 院系名称: 国际教育学院 专业班级: 学生姓名: 学 号: 指导教师: 教师职称:2012年 5月 28 日 摘要 本题在研究苹果膳食纤维的添加对法式小面包品质的影响,制作出营养美味的法式小面包。采用法式小面包专用粉和金苑特一粉两种面粉,选用过60目和100目筛的苹果膳食纤维,添加量为0%,1%,2%,3%,4%五个水平,制作法式小面包。通过测定和分析法式小面包各个特性数值(包括产率、比容、感官评价、白度和面包内部气孔),得出了以下结论:专用粉的品质要优于金苑特一粉;过100目筛的苹果纤维要优于过60目筛的;随着苹果纤维添加量的增加,法式小面包的产率增大,白度减小,比容变小;苹果纤维的增加会使小面包的感官评分下降。主要影响面包的均一性、面包芯色泽、内部质地和纹理。专用粉添加100目苹果纤维的法式小面包,在添加量大于2%时,感官评分大幅下降,变得不能接受。苹果纤维的添加会使法式小面包的气孔均匀程度下降,出现大气孔,孔壁变厚。专用粉100目在大于1%时出现明显大孔。 经过研究,得出制作法式小面包最佳配方:采用法式小面包专用粉,并添加过100目筛的苹果膳食纤维,添加量为1%,打面15min,压面25次,醒发100min,烘烤时上火175℃,下火150℃,时间为15min。 关键词 法式小面包苹果膳食纤维 烘焙品质 工艺设计 Title Effect of Apple Dietary Fiber on French Roll and Design of bread making Abstract The aim of the subject is to study the effects of adding ADFapple dietary fiberon bread quality. Two kinds of flours, which are French roll Tailored Flour and JinYuan special grade No. 1 flour, and different amounts of ADF were used in the subject to make different French rolls. The adding amount of ADF were 0%,1%,2%,3%,4%, with 60 mesh and 100 mesh. By studying the character values of French rolls, like productivity, specific volume, sensory evaluation, whiteness and internal hole, the following conclusions were reached: The French roll made by French roll Tailored Flour is better than JinYuan special grade No. 1 flour; 100 mesh ADF were better than 60 mesh ADF; ADF French rolls had higher productivity, smaller specific volume and lower whiteness score than control French rolls; Adding ADF would lower the sensory evaluation values and influenced the homogeneity, the color of bread crumb, internal texture and taste. When the amount of AFD higher than 2%, the scores of bread became unaccepted. Productivity and aroma became better than control French roll, when ADF were added more than 1%, 100 mesh apple dietary fibers; By adding ADF, the internal hole b