不同胶体对面包烘焙特性的影响研究  

Effect of different hydrocolloids on baking performance of bread

作　　者：刘海燕 张娟娟 王晓梅 王春霞 范素琴 解素花 

机构地区：[1]青岛明月海藻集团有限公司,青岛266400

出　　处：《中国食品添加剂》2014年第7期129-134,共6页China Food Additives

摘　　要：主要研究了添加不同胶体(海藻酸钠、黄原胶、羧甲基纤维素钠(CMC)、刺槐豆胶和羟丙基甲基纤维素(HPMC))对面包烘焙特性的影响。研究结果表明,添加适量的胶体能有效提高面包的焙烤品质,增大面包的比容,提高面包的整体接受度,改善面包的质构特性,增加面包的弹性和内聚性,显著降低面包的硬度和咀嚼性,有较好的抗老化效果,延长产品的货架期。总体来说,海藻酸钠和HPMC改善效果最好,黄原胶改良效果最差。The effect of different hydrocolloids （sodium alginate, xanthan gum, sodium carboxymethylcellulose, locust bean gum, hydroxypropyl methylccllulose ） on bread quality were investigated. The results showed that： By adding a certain amount of hydrocolloids, bread quality was improved effectively, such as higher specific volume, better springiness and cohesiveness and lower hardness and chewiness, as well as anti - aging performance and longer shelf life of the bread. In general, sodium alginate and HPMC showed better improvement of bread quality while xanthan gum did not.

关 键 词：亲水胶体 面包质量 质构 感官评分 老化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]