| 鲜平菇处理方法对面包品质的影响 |
| |
| 引用本文： | 刘婷婷,矫艳平,刘鸿铖,张艳荣.鲜平菇处理方法对面包品质的影响[J].食品科学,2015,36(24):29-34. |
| |
| 作者姓名： | 刘婷婷 矫艳平 刘鸿铖 张艳荣 |
| |
| 作者单位： | 吉林农业大学食品科学与工程学院，吉林 长春 130118 |
| |
| 基金项目： | “十二五”国家科技支撑计划项目（2013BAD16B08）；长春市科技计划项目（14NK007） |
| |
| 摘 要： | 研究鲜平菇处理方法对面包感官品质、物性、抗老化性及面团粉质特性的影响,并对添加平菇前后的面包主要营养成分进行对比。结果表明,添加匀浆、糖渍和高压蒸煮3种方法处理的平菇对面包的感官品质、物性及抗老化性均有改善作用,添加9%高压蒸煮处理的平菇面包感官性状、面团粉质特性及物性最佳,并且添加平菇面包抗老化性能明显优于对照样品。
|
| 关 键 词： | 平菇 面包 感官评定 物性 粉质特性 |
Effect of Addition of Fresh Pleurotus ostreatus Subjected to Different Processing Methods on Bread Quality |
| |
| LIU Tingting,JIAO Yanping,LIU Hongcheng,ZHANG Yanrong.Effect of Addition of Fresh Pleurotus ostreatus Subjected to Different Processing Methods on Bread Quality[J].Food Science,2015,36(24):29-34. |
| |
| Authors: | LIU Tingting JIAO Yanping LIU Hongcheng ZHANG Yanrong |
| |
| Affiliation: | College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China |
| |
| Abstract: | The effect of adding fresh Pleurotus ostreatus subjected to different processing methods on bread sensory
quality, texture properties, anti-aging property and flour farinogram was examined. The nutritional components of bread
before and after addition of Pleurotus ostreatus were compared. The results showed that adding Pleurotus ostreatus
treated with homogenization, sugaring or autoclaving could improve the sensory quality, texture properties and anti-aging
property of bread. Bread added with 9% autoclaved Pleurotus ostreatus had the best sensory quality, texture properties
and flour farinogram. The anti-aging property of bread added with Pleurotus ostreatus was remarkably superior to that of
control samples. |
| |
| Keywords: | Pleurotus ostreatus bread sensory evaluation texture properties flour farinogram |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
