Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality
2021
CHANG Liu | DUAN Xiao-liang | HONG Yu | XING Xiao-ting | ZHOU Gui-ying | SUN Hui
To study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative samples from two major wheat producing provinces of henan and shandong. The results showed that， the volume， the volume score， the appearance score and the final comprehensive score of bread were significantly improved after the addition of malt flour and ascorbic acid. The bread crown became larger and the neck became more prominent; however， the color， texture and texture structure of bread scores changes were not obvious. In the analysis of texture， the hardness and toughness decreased significantly， the attenuation ratio did not change obviously. The slice area， slice circumference， cell number and cell density of bread increased significantly in the analysis of c-cell results.The slice brightness and cell diameter of the slices decreased significantly. There is a correlation between the instrument evaluation index and some parameters in the bread sensory evaluation.
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