乳化剂改善无麸质面包焙烤特性的研究  

Improving of Emulsifers on Bread Quality Parameters in Gluten-free Formulations

作　　者：张中义[1] 孟令艳[1] 史嘉良[1] 周文全[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2011年第8期36-38,共3页The Food Industry

摘　　要：研究了乳化剂对无麸质面包(米粉、红薯淀粉)比容、硬度、色泽及感官品质的影响。结果表明,添加硬脂酰乳酸钠、蔗糖脂肪酸酯、大豆卵磷脂、分子蒸馏单甘酯可改善无麸质面包的品质,面包比容增大,结构松软,气孔更加均匀,硬度降低,色泽改善,感官品质提高。综合来看,添加0.5g/100g的分子蒸馏单甘酯无麸质面包品质改善最为明显,比容增加16.9%,硬度降低46.9%(24h),面包色泽明显改善,感官品质最好。The effect of emulsifers on specific volume,hardness,color,sensory of the bread in gluten-free formulations is researched.The results shows that added sodium stearoyl lactylate（SSL）,sucroseester（SE）,lecithin（LC）,distilled monoglycerides（DM） the bread quality is improved,specific volume increasing,soft structure,pore more uniform,hardness decreasing,color and sensory quality of the bread improving.Taking it all round,there are the most remarkable improvement with DM 0.5 g/100g,the specific volume increases 16.9% and the hardness decreases 46.9% for 24 h.At the same time,the color of the bread has a significant improvement,it is the comprehensive sensory quality.

关 键 词：无麸质面包 乳化剂 比容 硬度 色泽 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]