水溶性胶体对无麸质面包焙烤特性的影响  

Effect of hydrocolloids on bread quality parameters in gluten-free formulations

作　　者：张中义[1] 孟令艳[1] 史嘉良[1] 周文权[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2012年第1期318-320,共3页Science and Technology of Food Industry

摘　　要：研究了水溶性胶体对无麸质面包(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1%的羧甲基纤维素、果胶、刺槐豆胶、瓜尔多胶、羟丙基甲基纤维素可改善面包的品质,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,添加羟丙基甲基纤维素无麸质面包品质改善最为明显,添加量为1%、2%时,比容分别增加12.7%、22.3%,硬度分别降低6.8%、7.3%(24h),面包色泽明显改善,感官品质显著提高。The effect of hydrocolloids on specific volume,hardness,color,sensory of the bread in gluten-free formulations has been researched.The results showed that the bread quality was improved,specific volume increasing,soft structure,pore more uniform,hardness decreasing,color and sensory quality of the bread improving when carboxy methylcellulose,pectin,locust bean gum,guar gum and hydroxypropyl methylcellulose added at 1%.Above all,there was the most remarkable improvement with hydroxypropyl methylcellulose,when the additive amount was 1% and 2%,correspondingly,the specific volume increased 12.7%,22.3% and the hardness decreased 6.8%,7.3% for 24h,respectively.At the same time,the color of the bread had a significant improvement,so was the comprehensive sensory quality.

关 键 词：无麸质面包 比容 硬度 色泽 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]