Optimization of Barley Bread Composite Improver and Its Improvement on Bread Quality
Good composite improver was obtained for meeting the needs of barley bread (containing barley flour 55％) both good in nutrition and quality.Six improvers were chose.Optimization composite improver was obtained by FFD and CCD on the basis of bread composite score,.Meanwhile,the improvement effect on barley bread was investigated and confirmed using C-Cell and textural analyzer.The results indicated that the composite improver addition level were β-glucanase 0.064 9％,wheat gluten 7.526 9％,α-amylase 0.008 9％,transglutaminase 0.090 0％,sucrose ester 0.300 0％ and Vc 0.012 5％.Compared with the bread before optimizing,the wrapper length of bread with composite improver and number of cells has increased,specific volume increased by 45 ％ while area of holes decreased.Meanwhile,the textural characteristics of fresh and storage period bread were all significantly improved.Bread hardness decreased,springiness increased,and chewiness improved.As a result,the composite improver was suitable for producing barley bread with high content of barley flour.
NETL
NSTL
万方数据
维普
