木糖醇对面团特性及面包品质的影响  

Influence of Xylitol on Dough Characteristics and Quality of Bread

作　　者：王伟[1] 董海洲[1] 刘传富[1] 姚颖斐[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271000

出　　处：《中国粮油学报》2012年第10期1-4,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：本试验就木糖醇对面团特性及面包品质影响进行了研究。结果表明,木糖醇可降低面团的吸水率,延长面团的形成时间、稳定时间;适量添加可增加面团的拉伸能量、延伸度和拉伸阻力;添加木糖醇可显著减少小麦粉的峰值黏度、最低黏度、衰减值、最终黏度、回生值和峰值时间,有效降低淀粉老化速度;添加适量木糖醇可有效保持面包体积,降低面包的硬度,增加面包的含水量,改善面包的焙烤特性,延长其货架期。综合分析,在本试验条件下,木糖醇的添加量不宜超过16%。The influence of xylitol on dough characteristics and bread quality were studied in this paper. The re- sult showed that xylitol,when added in wheat flour will reduce water absorption and affect the dough development time and stability. And the addition of xylitol made a significant increase in stretching energy, extension degree and stretc- hing resistance. Adding xylitol can significantly reduce the peak viscosity, the lowest viscosity, attenuation value, final viscosity,retrogradation value and peak time, effectively reduce the starch aging speed. Xylitol could improve bread baking characteristics, e. g. decreasing the hardness, increasing the moisture content, stabilizing volume of bread and extend the shelf life. Based on comprehensive analysis, under the test conditions, the dosage of xylitol shall be no high- er than 16%.

关 键 词：木糖醇 面团特性 面包 品质 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]