几种植物胶对面包感官及质地的影响  

Effect of several vegetable gums on sensory organ and texture of breads

作　　者：冯占利[1] 李文钊[1] 乔小兰[1] 赵璐[1] 顾胜男[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与饲料工业》2010年第12期35-38,共4页Cereal & Feed Industry

摘　　要：考察了植物胶对面包感官及质地的影响,分别将刺槐豆胶、卡拉胶和魔芋胶按不同配比添加到基础配方中,采用改良一次发酵法加工面包,以面包皮硬度和面包心悄硬度为观察指标,并结合感官评定考察这三种植物胶对面包感官、质地和贮存品质的改善效果。结果表明:两种植物胶复配后的效果要明显好于单个植物胶的效果,面包皮硬度、面包心硬度与感官评定值成正比,改良后的面包在刚出炉和保存2周时的感官评定值分别为95分和90分,与改良前的75分与59分有显著提高。The effects of vegetable gums on sensory organ and texture of breads were investigated,and carob bean gum,carrageeenen and konjak gum were added into the basic formula in different proportions respectively,and the breads were processed by a improved one-time fermentation,to investigate the improving effects of these three vegetable gums on bread sensory organ,texture and storage quality in hardness of crust and core as observation indexes and in combination with sensory organ evaluation.The results indicated that the effect of two vegetable gums after re-blending was significantly better than that of single vegetable gum.The hardness of bread crust and bread core was proportional to sensory organ evaluation values.The sensory organ evaluation values of improved breads after just drawing the charge and storage for 2 weeks were 95 scores and 90 scores respectively,significantly increased in comparison with 75 scores and 59 scores before improvement.

关 键 词：法式软面包 植物胶 面包皮硬度 面包心硬度 感官评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]