食品添加剂对全麦馒头品质的影响  

Effects of food additives on the quality of whole wheat flour-made steamed bread

作　　者：郭红珍[1] 史振霞[1] 解春艳[1] 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000

出　　处：《粮油食品科技》2014年第1期68-70,共3页Science and Technology of Cereals,Oils and Foods

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：研究了蒸馏单甘酯、大豆磷脂及抗坏血酸对全麦馒头品质的影响。通过单因素试验和正交试验,确定了全麦馒头制作中蒸馏单甘酯、大豆磷脂及抗坏血酸的最佳添加量。结果表明,蒸馏单甘酯、大豆磷脂和抗坏血酸均可显著改善全麦馒头品质;以试验用全麦粉为原料,当蒸馏单甘酯、大豆磷脂和抗坏血酸添加量分别为5 g/kg、3 g/kg和80 mg/kg时,所制得全麦馒头品质最好。The effects of distilled monoglyceride, soybean lecithin and ascorbic acid on the quality of whole wheat flour - made steamed bread were investigated. The optimum additions of distilled monoglyceride, soy- bean lecithin and ascorbic acid in the preparation of steamed bread were determined by single factor experi- ment together with the orthogonal experiment. The results indicated that the quality of steamed bread made from the tested whole wheat flour was improved significantly after adding distilled monoglyceride, soybean lecithin and ascorbic acid. The optimal quality of steamed bread made from the tested whole wheat flour was obtained when the additions of distilled monoglyceride, soybean lecithin and ascorbic acid were 5 g/kg, 3 g/kg and 80 mg/kg, respectively.

关 键 词：蒸馏单甘酯 大豆磷脂 抗坏血酸 全麦馒头 

分 类 号：TS202.3[轻工技术与工程—食品科学]