单甘酯在板栗面包中的应用研究  

Application research of monoglyceride in chestnut bread

作　　者：魏宗烽[1] 邵颖[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,河南信阳464000

出　　处：《信阳农业高等专科学校学报》2011年第2期116-118,共3页Journal of Xinyang Agricultural College

基　　金：河南省教育厅自然科学研究计划项目[2009C550004]

摘　　要：通过单因素实验,探讨了单甘酯对板栗面包焙烤品质、面包贮存过程中老化指标的影响,实验结果表明:单甘酯的添加对板栗面包的焙烤品质及老化指标的影响显著。当单甘酯添加量为0.3%时,板栗面包具有良好的焙烤品质;在贮存5d后,板栗面包的失水速率明显减慢;在贮存7d后,面包芯硬度比对照组面包减少34%,板栗面包的老化速度减缓。In this paper,the feasibility of adding monoglyceride as a food additive has been discussed by probing into its influences on baking quality and stalingng of chestnut bread during storage.The results showed that：The best dosage of xanthan was 0.3%,at this dosage,chestnut bread had better bake qualities,After 5 days＇ storage,water loss rate slowed down,After 7 days＇ storage,the hardness was reduced by 34%,chestnut bread aging speed was reduced.

关 键 词：单甘酯 板栗面包 焙烤品质 面包老化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]