不同配方面包制品的核磁共振状态图的研究  

Study on NMR State Diagram of Bread Products

作　　者：林向阳[1] 阮榕生[1] 陈卫江[2] 张锦胜[2] 刘玉环[2] 饶平凡[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350002 [2]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品科学》2006年第10期210-214,共5页Food Science

基　　金：长江学者和创新团队发展计划(IRT0540);江西省技术带头人培养计划项目(Z02605)

摘　　要：利用“NMR状态图概念”研究面包老化的动力学,利用NMR状态图可以分别求出它们的Tg,它们的值在-17℃到-19℃之间。添加三种不同天然食品添加剂对面包的Tg没有太大的变化。实验研究了大豆蛋白粉、木薯预糊化淀粉和大豆纤维三种不同天然食品添加剂对NMR状态图中的影响效果。从NMR状态图可以得知:添加三种不同天然食品添加剂对它们的Tg、T2、KBT和KPT都有作用,其中添加大豆蛋白和木薯预糊化淀粉能明显减低面包状态图的T2、KBT和KPT,说明添加大豆蛋白和木薯预糊化淀粉能促进面包中水分的结合方式;而添加大豆纤维只减低面包状态图的KBT和KPT,反而增加了T2,水分活度较高不利于面包的保藏。This study was to understand the kinetics of bread staling using the newly developed NMR state diagram concept. The NMR state diagram from which could measure the Tg value, in this experiment different formation bread had varied values which had distributed between -17℃ and -19℃ this means no distinct result with three different formation bread. The effects of soy protein, soy dietary fibers and gelatinized starch on the NMR state diagram parameters were evaluated in this study. It was found that soy protein, and gelatihized starch lowered the T2, KBT and resulting in a more stable systems. Soy dietary fibers was found to lower the KBT and KPT but increased T2 level, suggesting that soy dietary fibers are good for increase the overall water mobility of the system, making it less stable.

关 键 词：核磁共振状态图 不同配方 面包制品 TG KBT KPT 

分 类 号：O657.2[理学—分析化学]