乳化剂与碘化钾对全麦馒头品质的影响  

Effects of Emulsifier and Potassium Iodide on the Quality of Steamed Bread

作　　者：郭红珍[1] 解春艳[1] 史振霞[1] 

机构地区：[1]廊坊师范学院生命科学学院,廊坊065000

出　　处：《食品工业》2013年第11期50-53,共4页The Food Industry

基　　金：廊坊市科学技术局(2012012008);廊坊市科学技术研究与发展计划(2011012001)

摘　　要：研究了乳化剂蒸馏单甘酯、大豆磷脂及碘化钾对全麦馒头品质的影响,通过单因素试验和Box-Behnken响应面法,确定了全麦馒头制作中蒸馏单甘酯、大豆磷脂及碘化钾的最佳添加量。结果表明,蒸馏单甘酯、大豆磷脂和碘化钾均可显著改善全麦馒头品,且当蒸馏单甘酯、大豆磷脂和碘化钾添加量分别为4 g/kg,4 g/kg和15 mg/kg时,所制得全麦馒头品质最好。The effects of monoglyceride, soybean lecithin and potassium iodide and on the quality of steamed bread were investigated in this study. And the optimum additions of monoglyceride, soybean lecithin and potassium iodide in the steamed bread were also determined by single factor experiment and Box-Behnken design. Results indicated that monoglyceride, soybean lecithin and potassium iodide influenced the quality of steamed bread significantly, respectively. And the optimal steamed bread was obtained, when the addition of monoglyeeride, soybean lecithin and potassium iodide were 4 g/kg, 4 g/kg and 15 mg/kg, respectively.

关 键 词：蒸馏单甘酯 大豆磷脂 碘化钾 全麦馒头 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]