摘要： 本论文以面包的比容、感官评定和质构特性等为主要指标，通过探讨不同pH、不同比例的碱性电解水对莜麦面包品质的影响作用以及碱性电解水对不同面包（低筋、中筋、高筋、普通和莜麦）品质的改良效果，从而获得制作莜麦面包时碱性电解水的最佳搭配。研究结果表明，利用纯净水的低筋、中筋、高筋、普通和莜麦面包比容小，硬度较高，弹性、粘聚性等质构特征相对较差，口感风味比较一般。加入了碱性电解水的莜麦面包比容大,质地软，弹性较好，口感佳；低、中筋面包比容增大，弹性、回复性等质构特性增强，面包品质达到了与高筋面包相似的水平。其中，纯净水和pH为10。0的碱性电解水的比例为2 ：8时，所制作的莜麦面包比容最大、质构特征变化最明显，莜麦面包品质最好。81431

毕业论文关键词： 碱性电解水；莜麦；TPA 

Study on the Effect of Alkaline Electrolyzed Water on the Quality of Naked Oat Bread

Abstract: In this paper, the effects of different pH and different proportions of alkaline electrolyzed water on the quality of oat bread and the improvement of the quality of different bakeries (low gluten, medium gluten, high gluten, common and naked oats) were discussed by using the specific volume, sensory evaluation and texture characteristics of bread。 So as to obtain the best mix of alkaline electrolyzed water when making oat bread。 The results show that the use of pure water, low gluten, medium gluten, high gluten, common and oat bread than the small volume, high hardness, elasticity, cohesion and other texture characteristics are relatively poor, taste more general flavor。 Add the alkaline electrolyzed water, oat bread than the large capacity, soft texture, good flexible, good taste; Low, medium gluten bread ratio increases, elasticity, recovery and other texture characteristics increased, bread quality and high-gluten bread reached a similar level。 Among them, pure water and pH of 10。0 alkaline electrolysis of water ratio of 2:8, the production of oats bread maximum specific capacity, texture characteristics of the most obvious changes in the best quality of oat bread。

Key words: alkaline electrolyzed water; naked oats; TPA

目录

1 绪论 1

1。1 莜麦的功能及其基本情况概述 1

1。1。1 莜麦的功能 1

1。1。2 莜麦的市场开发前景 2

1。1。3 莜麦面包品质的改善研究现状 2

1。2 碱性电解水及其应用 3

1。2。1 碱性电解水在食品方面的应用 3

1。2。2 碱性电解水在农业方面的应用 3

1。3面包品质的基本鉴定方法 4

1。4 质构仪及TPA测定的简述 4

1。4。1 TPA质构特征曲线 4

1。4。2 TPA参数及其定义 5

1。5 本课题的研究目的及研究意义 6

1。5。1 研究目的 6

1。5。2 研究意义 6

2。材料与方法 8

2。1 材料与试剂 8

2。2 仪器与设备 8

2。3 实验方法 9

2。3。1碱性电解水的制备 9

2。3。2 碱性电解水pH值测定