不同品种青稞对面包加工适宜性的影响及评价模型构建

    The influence of different varieties of highland barley on the suitability for bread processing and the construction of an evaluation model

    • 摘要: 为了考察青稞品种对面包品质的影响,选取青海、西藏主产区14种主栽品种制作青稞全粉添加量30%的面包,考察青稞营养品质和淀粉糊化特性对面包烘焙和食用品质的影响,并构建加工适宜性评价模型。结果表明:不同品种青稞面包比容变异范围为2.43~2.87 mL/g,变异系数(CV)为4.66%,差异较小;面包气孔直径及单位面积气孔数差异较大(CV分别为12.16%、10.61%);青稞品种对面包黏性影响最为显著,CV达46.38%,其次为硬度和咀嚼性,而对内聚性与弹性的影响较小;利用线性回归分析,构建青稞面包加工适宜性模型Y=0.272-0.502×wβ-葡聚糖含量-0.105×w总酚含量+0.405×η终止黏度-0.846×η回生值(R2=0.837);从所收集品种中筛选出的门源北青8号、门源昆仑14号、门源昆仑15号、藏青3000为适宜面包加工的青稞品种,其中门源昆仑15号β-葡聚糖含量相对较高,达到5.62%。该研究为青稞面包烘焙产品专用加工原料的选择提供一定参考。

       

      Abstract: In order to investigate the influence of highland barley varieties on bread quality, 14 main varieties of highland barley from Qinghai and Tibet were selected to make bread with a 30% addition of barley whole flour. The effects of highland barley on nutritional quality and starch gelatinization characteristics on the baking and eating quality of the bread were investigated and an evaluation model was developed with the aim to select varieties suitable for bread-making. The results revealed that the specific volume of barley bread varied from 2.43 to 2.87 mL/g among different varieties, with a coefficient of variation (CV) of 4.66%, indicating relatively small differences. However, there were larger differences in bread cell diameter and cell number per unit area, with CVs of 12.16% and 10.61%, respectively. The barley varieties had the most pronounced effect on bread viscosity, with a coefficient of variation of 46.38%, followed by hardness and chewiness, while the impact on cohesiveness and elasticity was relatively small. Using linear regression analysis, a suitability model for highland barley bread processing was constructed: Y=0.272-0.502×wβ-glucan content-0.105×wtotal phenolic content+0.405×ηtermination viscosity-0.846×ηsetback value (R2=0.837). Among the collected varieties, Menyuan Beiqing No.8, Menyuan Kunlun No.14, Menyuan Kunlun Mo.15, and Zangqing 3000 were identified as suitable for bread processing. Notably, Menyuan Kunlun No.15 had a relatively high β-glucan content, reaching 5.62%. This study serves a valuable reference for the selection of specialized processing raw materials for highland barley bread products.

       

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