Effect of Pentosan on Quality and Storage Properties of Bread
The effects of different pentosan addition levels on physical properties,sensory quality and storage properties of bread were studied.The effects of pentosan content and storage time on specific volume,moisture content,acidity,texture and sensory quality of bread prepared by adding 0％-0.9％pentosan into wheat flour were investigated.The results showed that the volume,water content,acidity,textural property and sensory evaluation of bread could be increased by adding the appropriate amount of pentosan,while the hardness of bread was decreased.The optimal amount of pentosan was 0.1％.Compared with the control group,the specific volume,elasticity and sensory scores of bread were increased by 16.28％,5.21％and 12.66％,respectively,and the hardness was decreased by 22.56％.During the storage period,the indexes of sensory quality of bread supplemented with 0.1％and 0.3％pentosan showed a trend of first increasing and then decreasing.The storage stability of bread was maintained and improved by appropriate addition of pentosan,and the storage quality was the best when 0.1％pentosan was added.Appropriate addition of pentosan was beneficial to improve the physical properties,sensory quality and storage properties of bread,and can provide guidance for processing and preservation of flour products.
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