食品胶对冷冻面团馒头品质的影响研究  

Effect of food gum on quality of frozen flour dough steamed bread

作　　者：鲍宇茹[1] 王显伦[2] 

机构地区：[1]河南工业大学国际学院,河南郑州450001 [2]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2011年第1期12-15,共4页Cereal & Feed Industry

基　　金：河南工业大学基金项目(09XJC005)

摘　　要：研究和探讨了黄原胶、卡拉胶和羧甲基纤维素钠(CMC)3种食品胶对冷冻面团馒头品质的影响,通过单因素实验和正交实验,对冷冻面团馒头品质的各项指标进行了评价。结果表明,在单因素实验中,当最适添加量分别为黄原胶0.4%、卡拉胶0.04%、CMC0.10%时,成品馒头的内部结构和外部结构的各项指标评分最高;黄原胶0.5%、卡拉胶0.04%和CMC0.08%的复合食品胶能明显提高馒头的比容、弹韧性和内部结构等指标,馒头的综合品质得到改善。the effects of xanthan gum,carrageeenen and carboxymethylcellulose sodium（CMC）on quality of frozen flour dough steamed bread was studied and discussed in this paper.By single factor test and orthogonal experiment,all indexes of quality of frozen flour dough steamed bread were evaluated.The results showed that when the optimum additive amount of xanthan gum,carrageeenen and CMC was 0.4%,0.04% and 0.08% respectively,the index scores of the internal and external structure of the finished bread were highest.The compound food gum with 0.5% xanthan gum,0.04% carrageeenen and 0.08% CMC can increase the indexes of steamed bread,such as specific volume,toughness and the internal structures,and improve the comprehensive quality of steamed bread.

关 键 词：冷冻面团 皱缩 复合食品胶 添加量 品质 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]