壳聚糖复合物在面包中的应用研究  

Application Research of Chitosan on Bread Compounds

作　　者：聂小宝[1] 郑朕[1] 罗嘉沩[1] 蔡良根[1] 李彦杰[1] 邵长胜[2] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《粮食加工》2011年第4期40-42,共3页Grain Processing

摘　　要：介绍了壳聚糖、大豆分离蛋白和κ-卡拉胶复合改良剂对面包品质的影响。通过对面包比容、水分、硬度、感官品质的测定,确定了复合物的最佳添加量。当添加量为3%时,能延缓面包老化,增强面包弹性,促进面包比容增加。This paper introduced the composite improvers of chitosan,soybean protein isolated and κ-carrageenan had influenced on bread quality.Through bread hematocrit,moisture,hardness,organoleptic quality was admeasured,and determined the best adding amount of the complex was 3%.When adding amount was 3%,the bread can delay aging,increase elasticity of bread,bread production process for the specific volume increases.

关 键 词：壳聚糖 复合物 面包品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]