美国乳清制品和乳糖在烘焙食品中的应用  

Abstract for U.S.whey prod-ucts and lactose application in baked products

作　　者：Kimberlee Burrington 

机构地区：[1]美国威斯康星大学麦迪逊分校乳品研究所

出　　处：《中国食品工业》2008年第3期33-35,共3页China Food Industry

摘　　要：乳清蛋白是面包配方中重要的功能组分，能促进面包的褐变、改善面包的结构和风味，改善焙烤质量并能延缓面包老化。乳清配料的蛋白质、矿物质以及乳糖含量可以根据客户的要求调整，以满足不同的需求。这一点相当重要，因为乳清的组成和变性程度会影响乳清配料的功能性。Whey-based ingredients in baked products can enhance crust browning,improve toasting qualities,enhance crumb structure(provide a fine,even crumb without additional dough conditioners),have the potential to slow staling of bread,thus increasing shelf-life and enhance bread flavor. Whey proteins are an important functional component in bread formulations.They enhance crust browning,crumb struc- ture and flavor,improve toasting qualities and retard staling. Whey-based ingredients can be customized to meet specific protein,mineral and lactose compositions.This is important because composition and degree of denaturation affect whey ingredient functionality. The following parameters provide a guideline for selecting a whey-based ingredient for application in a bread formulation: In order to optimize loaf volume,the whey-based ingre- dient should be low in lactose,high in protein and the protein should be significantly denatured. Optimum usage levels vary,but 2-3% is a good starting point to obtain maximum benefits. Water absorption is lower for whey ingredients than for flour,with water absorption increasing as pro- tein denaturation levels increase;therefore water re- quirements may need to be adjusted depending on the whey ingredient used. Time required to mix dough to maximum consis- tency(resistance)may increase(mixogram time to peak). If the whey-based ingredient is high in lactose,adjust- ments in the process or other ingredients may be needed to maintain yeast growth and carbon dioxide production. Baking time and temperatures may require adjustment because crust color might develop more rapidly with whey- based ingredients.

关 键 词：乳清制品 乳糖含量 烘焙食品 应用 美国 面包配方 功能组分 乳清蛋白 

分 类 号：TS201[轻工技术与工程—食品科学]