乳化剂对冷冻面团(高筋粉)拉伸特性的影响  

Effects of Emulsifier on Extension Characteristics of Frozen Dough(high gluten flour)

作　　者：任顺成[1] 李绍虹[1] 王显伦[1] 范永超[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《食品研究与开发》2011年第1期22-26,共5页Food Research and Development

基　　金：国家科技支撑计划(2007BAD74B02)

摘　　要：采用质构仪研究添加硬脂酰乳酸钙(CSL)、硬脂酰乳酸钠(SSL)、单干酯、大豆磷脂、双乙酰酒石酸单(双)甘油酯(DATEM)乳化剂对冷冻面团拉伸特性的影响,通过单因素试验,选出对拉伸面积影响较大的4种乳化剂进行响应面分析。结果显示:当SSL添加量为0.11%,单干酯添加量为0.62%,大豆磷脂添加量为0.27%,DATEM添加量为0.28%时,拉伸面积最大,对冷冻面团品质有很好的改良作用。Using texture analyzer,the extension characteristics of frozen dough were studied through adding calcium stearoyl lactylate（CSL）,sodium stearoyl lactylate（SSL）,glycerin monostearate,soya lecithin,diacetyl tartaric acid esters of mono and diglycerides（DATEM）.Four emulsifiers,which had evident effect on extension characteristics of frozen dough through single-factor test,were decided to do response surface analysis.The results showed that extension area was the greatest when frozen dough was added 0.11 % SSL,0.62 % glycerin monostearate,0.27 % soybean lecithin and 0.28 % DATEM,and it was evident to improve the quality of frozen dough.

关 键 词：冷冻面团 乳化剂 拉伸面积 响应面分析 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]