复配型面包品质改良剂在板栗面包中的应用  

The chestnut bread compound improver

作　　者：邵颖[1] 魏宗烽[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,信阳464000

出　　处：《中国食品添加剂》2011年第1期167-171,共5页China Food Additives

基　　金：河南省教育厅自然科学研究计划项目(2009C550004)

摘　　要：首次利用面包品质改良剂对板栗面包的焙烤品质及延缓老化的作用效果进行了研究。依据各种改良剂对面包防老化效果的不同,确定出试验用改良剂为黄原胶、α-淀粉酶、单甘酯。分别以三种面包品质改良剂做单因素实验,实验结果表明:当黄原胶以板栗粉与面包粉总重量的0.5%、1%、1.5%、2%的比例添加到板栗面包中时,对板栗面包的感官品质及老化指标均产生了显著影响,当添加量为1%时,不但板栗面包具有良好的焙烤品质而且延缓了面包的老化;当α-淀粉酶按不同的比例添加时,在添加量为0.01%或0.005%时,板栗面包的抗老化效果及焙烤性能均较对照组好,但当添加量为0.03%、0.06%时,致使板栗面包芯发粘,面包醒发性能受阻;在单甘酯的单因素实验中,不同添加量的单甘酯对板栗面包的老化均有延缓作用,但对面包的焙烤品质均产生负面影响。选择几种改良剂的较优添加量做正交实验,实验结果表明:在板栗面包制作过程中按板栗粉及面包粉总重用量添加1.5%黄原胶、0%α-淀粉酶、0.3%单甘酯时,板栗面包具有良好的焙烤品质,且在贮存7d后,面包芯硬度比对照组下降44%,延缓了面包老化,延长了其货架期。This is the first research on chestnut bread baking and aging.xanthan gum、a-amylase and monoglyceride were selected.Single-factor test showed that the quality of chestnut bread was improved by 0.5%、1%、1.5%、2% xanthan gum.When adding 1% xanthan gum,chestnut bread not only had good baking quality,but also delay the aging;When α-amylase was added to chestnut bread at 0.01% or 0.005%,anti-aging effect and baking quality were better than the control group,but when it was at 0.03%,0.06%,chestnut bread baking quality become poor.Monoglyceride was able to delay aging at the all different dosage,but bread baking quality all turned negative side.During orthogonal test,results indicated that bread staling was controlled to a great extent by adding 1.5% xanthan gum 、0%a-amylase and 0.3%monoglyceride and bread quality maintained well during the storage.The hardness of bread crust was reduced by 44%than the control group during the storage period,and the shelf life of the baked product was also extended.

关 键 词：改良剂 板栗面包 焙烤品质 老化 

分 类 号：TS202.3[轻工技术与工程—食品科学]