乳化油脂对面包抗老化和柔软度的影响研究  

Research on the anti-aging effects and flexibility of bread by the emulsified oil

作　　者：胡勇刚 杨菁 

机构地区：[1]美晨集团股份有限公司,广州510385

出　　处：《中国食品添加剂》2010年第6期161-165,共5页China Food Additives

摘　　要：乳化油脂因为含有的不饱和甘油酯、不饱和聚甘油酯等乳化剂、无机盐和合理的油水比例及微乳化及冷却捏合工艺,使得产品具有比市场上正常的面包改良剂和柔软面包人造奶油等无可比拟的优点,乳化油脂对于面包,特别是土司面包的长货架期和面包组织的改良具有很好的应用性能,本文通过TPA从不同面包的弹力、新鲜度、粘结性、回复性等几个方面进行了仪器测试,对比不同人的感官测试,发现两者可以在部分项目上进行类比等同,并分析了采用乳化油脂和起酥油类等制作面包的不同点。Because of containing the unsaturated glycerides,such as unsaturated polyester ester emulsifier,salt and reasonable oil-water ratio and micro-emulsification and cooling kneading process in Emulsified oil,it have the unparalleled advantages than the ingredient which are normal sold on the bread ingredient market such as the bread improvers and the soft margarine,emulsified oil for bread,especially toast,have a long shelf life and improve the organization with very good application performance,this paper have been researched different bread elasticity,freshness,bonding,resilience several aspects of the instrument testing by TPA,comparing different people＇s sensory testing,found that they can be part of the project on the same analogy with the TPA analogy,and analyzes the different process by using the emulsified oils and shortenings.

关 键 词：乳化油脂 抗老化 柔软度 

分 类 号：TQ423.9[化学工程]