乳化剂在馒头中应用效果的研究  

A study on applicable effect of emulsifier in steamed bread

作　　者：潘治利[1] 王娜[1] 谢新华[1] 张前昆[1] 艾志录[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《粮食与饲料工业》2010年第4期24-26,共3页Cereal & Feed Industry

摘　　要：将硬脂酰乳酸钠、硬脂酰乳酸钙钠、硬脂酸聚甘油酯、单甘酯分别檬酸单甘酯加入到小麦面粉中,研究乳化剂对馒头的影响。实验结果表明:硬脂酸聚甘油酯对增强小麦粉所含面筋强度,改善面团物理性能、馒头的表面色泽,增大馒头的体积、内部组织的疏松度最为明显。其次是硬脂酰乳酸钠、硬脂酰乳酸钙钠,单甘酯和柠檬酸单甘酯改善效果最不明显。硬脂酸聚甘油酯对应的最佳添加量为小麦粉的0.4%(质量分数),对应的粒径水平为60目(250μm)。Sodium stearyl lactylate, calcium-natrium stearyl lactylate, polyglycerol monostearate, monoglyceride and monglycerides citrate were added into flour to study the effect of emulsifier on steamed bread. The result indicated that, polyglycerol monostearate could enhance the strength of gluten protein contained in flour, improve the physical properties of dough and the surface color of steamed bread and increase the size of steamed bread and the vesiculation of internal tissue significantly. The next were sodium stearyl lactylate and calcium-natrium stearyl lactylate. While, the improvement effects of monoglyceride and monglycerides citrate were least significant. The best additive amount of polyglycerol monostearate was 0.4% of the flour and its corresponding grain size was 90 meshes.

关 键 词：硬脂酰乳酸钙钠 硬脂酸聚甘油酯 馒头 评价值 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]