Khảo sát ảnh hưởng của tỷ lệ bột nấm rơm và tỷ lệ nấm men đến các đặc tính vật lý và cảm quan của bánh mì sandwich
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Abstract
This study focuses on identifying appropriate parameters, specifically the most suitable supplementary ratios of straw mushroom powder and yeast, in the production process of straw mushroom sandwich bread. The main objective is to determine suitable proportions of straw mushroom powder and yeast to create a product with significantly improved physical qualities (such as loaf volume, firmness, moisture content, and color) and sensory attributes (color, flavor, and texture), thereby meeting consumer expectations and standardizing the production process. An investigation into the effect of varying supplementary straw mushroom powder ratios (1.2%, 1.4%, 1.6%, and 1.8%) and yeast ratios (1.4%, 1.6%, and 1.8%) revealed that a combination of 1.4% straw mushroom powder and 1.6% yeast yielded the best product quality. This was evidenced by the best loaf volume, crust and crumb firmness, and appropriate moisture content, along with significantly enhanced color indices and overall sensory quality. These findings provide an important scientific basis for standardizing the production process of straw mushroom sandwich bread with improved physical and sensory characteristics.
Tóm tắt
Nghiên cứu này được thực hiện nhằm xác định các thông số phù hợp, cụ thể là tỷ lệ bổ sung bột nấm rơm và nấm men, trong quy trình sản xuất bánh mì sandwich nấm rơm. Mục tiêu chính là tìm ra các tỷ lệ bột nấm rơm và nấm men phù hợp để tạo ra sản phẩm có chất lượng vật lý (như độ nở, độ cứng, độ ẩm, màu sắc) và chất lượng cảm quan (màu, mùi vị, cấu trúc) được cải thiện đáng kể, đáp ứng mong đợi của người tiêu dùng và chuẩn hóa quy trình sản xuất. Kết quả khảo sát ảnh hưởng của tỷ lệ bột nấm rơm bổ sung (1,2; 1,4; 1,6 và 1,8%) và tỷ lệ men bổ sung (1,4; 1,6 và 1,8%) cho thấy sự kết hợp của 1,4% bột nấm rơm và 1,6% men mang lại chất lượng sản phẩm tốt. Điều này được thể hiện qua độ nở phù hợp, độ cứng của bánh, độ ẩm, cùng các chỉ số màu sắc và chất lượng cảm quan được cải thiện đáng kể. Những phát hiện này cung cấp cơ sở khoa học quan trọng để chuẩn hóa quy trình sản xuất bánh mì sandwich nấm rơm với các đặc tính vật lý và cảm quan được nâng cao.
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