红豆沙馅面包的品质提升研究

Study on the Quality Improvement of Red Bean Paste-Filled Bread

摘要:

作者首先研究了甘油质量分数对红豆沙感官品质、水分特性、流变特性和质构品质的影响，以确定甘油的最适质量分数。然后通过改变红豆沙的炒制时间制备不同水分活度（A_w）的红豆沙，并将其作为馅料制作红豆沙馅面包，以面包的水分、质构和老化特性为指标，探究红豆沙A_w对面包贮藏期间品质变化的影响。通过研究红豆沙馅料与面包的相互作用规律，确定面包馅料的最适A_w。结果表明：随着甘油质量分数的增加，红豆沙的感官得分和水分质量分数都呈现先上升后下降的趋势，A_w和自由水相对含量均逐渐降低，甘油的最适质量分数为4%。与未添加红豆沙馅料的面包相比，添加不同A_w红豆沙的面包在水分特性、质构特性和老化特性方面存在显著差异。当红豆沙A_w为0.94时，红豆沙馅面包与空白组的A_w和水分质量分数最为接近，且在贮藏期间的品质更为稳定，其硬度和回生焓值也最低。因此，该面包馅料最适宜的A_w值为0.94。

Abstract:

The author first investigated the effects of glycerol mass fraction on the sensory quality, moisture characteristics, rheological properties, and texture quality of red bean paste, aiming to determine the optimal glycerol mass fraction. The red bean paste with different water activity (A_w） was prepared by changing the frying time of the bean paste, and the red bean paste was then used as the filling to make the red bean paste-filled bread. The influence of the A_w of the red bean paste on the bread quality during storage was explored by the moisture content, texture, and staling characteristics of the bread. By studying the interaction between the red bean paste filling and the bread, the optimal A_w of the filling for bread was determined. The results showed that with the increased mass fraction of glycerol, the sensory score and moisture mass fraction of the red bean paste initially increased and then decreased, while the A_w and the relative content of free water gradually decreased. The optimal mass fraction of glycerol was 4%. Compared with the bread without red bean paste filling, the bread containing red bean paste with different A_w exhibited significant differences in moisture properties, texture characteristics, and staling properties. When the A_w of the red bean paste was 0.94, the A_w and moisture mass fraction of the bean paste-filled bread were closest to those of the control group, and the quality was more stable during storage, showing the lowest hardness and retrogradation enthalpy. Therefore, the optimal A_w value of the bread filling was 0.94.