摘要:本實驗以紫薯為原材料制作紫薯面包，將0%、6%、8%、10%、12%的紫薯粉添加到面包中，對發(fā)酵前、發(fā)酵1h、發(fā)酵后、烘烤后面包的感官指標、理化指標，硬度、彈性、咀嚼性等質構指標以及紫薯面包中花青素含量的變化進行研究。結果表明，紫薯粉添加量為8%時達到最佳，此時面包的感官評分為93.3分，水分含量為35.85%，比容為4.85mL/g，比未添加的面包感官分增加8.87%，水分含量增加3.70%，比容增加12.27%；紫薯面包中花青素含量為0.516mg/g，發(fā)酵1h后損失率最大為12.64%；通過質構儀測得添加8%的紫薯面包硬度為2.59N、彈性為10.73mm、咀嚼性為23.93mJ，比未添加的面包硬度降低14.52%，彈性增加了34.63%，咀嚼性增加54.29%；在面包制作過程中，其理化指標、質構指標、花青素含量均有較大變化。另外，研究發(fā)現(xiàn)雖然紫薯面包具有較強的營養(yǎng)保健功能但儲藏性差，易老化，品質下降快。 

關鍵詞 ：紫薯；面包；花青素；質構

Abstract:In this experiment, purple sweet potato as raw material production of purple sweet potato bread. This paper study the sensory indexes, physical and chemical properties, sensory indexes and structure characteristics including hardness, springiness, chewiness and so on of the purple sweet potato bread when add 0%、6%、8%、10%、12% purple sweet potato into bread during the whole production processes. The changes of the anthocyanin content of purple sweet potato bread. The results show that purple sweet potato dosage of 8% to reach the top of the bread ,sensory score was 93.3, water content was 35.85%, specific volume was 4.85 mL/g. The sensory score increased 8.15%, water content increased 3.57%, specific volume increased 10.93% than those are no-added. The anthocyanin content is 0.516mg/g and the loss rate is 12.64% after the one hour fermentation. After add purple sweet potato powder, the hardness, springiness, and chewiness of bread by determination of TMS-PRO Texture Analyzer are 2.59 N, 10.73mm, 23.93mJ. The hardness decreased 14.52%, springiness increased 34.63%, and the chewiness increased 54.29% than those are no-add. In the production processes, there are a lot of changes of its physical and chemical indicators, textural properties, anthocyanins content. In addition, the study found that although the purple sweet potato bread has the function of nutrition health, but the function of storage is poor because it is prone to aging and the quality is getting worse.

Keywords  Purple potato  Bread  Anthocyanins  Texture