魔芋葡甘聚糖及其衍生物对面包力学性能的影响  

Effects of Konjac Glucomannan and its derivatives on mechanical properties of bread

作　　者：刘丹松[1] 姚晓玲[1] 姜发堂[1] 吴怀祥 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]广州焙乐道食品有限公司,广东广州511400

出　　处：《食品工业科技》2009年第3期76-78,83,共4页Science and Technology of Food Industry

基　　金：武汉市科学技术局科技计划项目(200720422140);广州焙乐道食品有限公司资助。

摘　　要：应用质构仪研究魔芋葡甘聚糖(KGM)和魔芋超级吸水共聚物(KSAP)对面包力学性能的影响。结果表明,在面包存放7d后,添加了0.2%KGM和0.1%KSAP的面包的硬度值、胶着性、咀嚼性值较空白样分别降低了29%、21%、11%和33%、25%、11%;添加了0.2%KGM和0.1%KSAP面包样品的弹性和黏性比空白样提高了10%、9%和15%、10%。KGM和KSAP的添加显著提高了面包的质构品质。The texture analyzer was used to study the mechanical properties of bread which with Konjac Glucomannan （KGM） and Konjac Super Absorbent Polymer （KSAP）.Results showed that after 7 days＇ storage, the hardness,gumminess and chewiness of bread with 0.2% KGM and 0.1% KSAP were decreased 29% ,21%, 11% and 33% ,25% ,11% than the blank samples, respectively; the springiness and cohesiveness of bread with 0.2%KGM and 0.1% KSAP were increased 10% ,9% and 15%, 10% than the blank samples.Adding KGM and KSAP notably improved bread mechanical properties.

关 键 词：KGM KSAP 面包 质构 力学性能 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]