低DE值麦芽糊精对面包品质影响的研究  

Effects of low DE maltodextrins on the characteristics of bread

作　　者：林亲录[1] 程小续[1] 刘星[1] 阳仲秋[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品工业科技》2010年第11期309-311,共3页Science and Technology of Food Industry

基　　金：国家863课题(2006AA10Z341);湖南省稻米深加工重大专项课题(2007FJ1007)

摘　　要：将低DE值麦芽糊精作为脂肪代用品来代替面包中的部分脂肪,通过质构分析和感官评定,研究了低DE值麦芽糊精对面包品质的影响。结果表明:在本实验条件下,添加30%DE2.9麦芽糊精的面包具有较好的质构特性和感官评价。The low DE maltodextrins were used as fat substitutes to replace part fat of the bread,through texture analysis and sensory evaluation.The influence on the bread quality by adding the low DE maltodextrins into the bread were studied.The results showed that under this experimental condition,adding 30% DE2.9 maltdextrins into the bread showed good texture properties and sensory evaluation.

关 键 词：低DE值麦芽糊精 脂肪代用品 质构分析 面包品质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]