面包改良剂对红薯面包面团流变特性的影响及改良剂的优化分析  

Influence of bread improvers on rheological properties of dough supplemented with sweet-potato flour and optimization analysis of complex bread improvers on sweet potato bread quality

作　　者：徐超宇[1] 马晓军[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2015年第19期267-274,共8页Science and Technology of Food Industry

摘　　要：以高筋粉∶红薯全粉=3∶1为基料制作面包,为了改善红薯面包的品质,利用各种面包改良剂如谷朊粉、乳化剂、亲水凝胶、酶制剂和抗坏血酸,研究其对面团发酵和粉质性质的影响。结果表明,在单因素实验中得到谷朊粉对面团发酵特性有一定的改善,添加量4.5%与5.5%的改善效果最明显且相当。对于其它改良剂选择,乳化剂-二乙酰酒石酸单甘脂(DATEM)、硬脂酰乳酸钠(SSL)、羟丙基纤维素(HPC),亲水凝胶-卡拉胶,酶制剂-葡萄糖氧化酶(GOX)、木聚糖酶(XYL)、脂肪酶(LYP)和抗氧化剂-抗坏血酸(VC)对面团发酵均有不同程度的改善,但羟丙基纤维素(HPC)和脂肪酶(LYP)对混合粉的粉质特性影响不显著。采用两两复合和响应面设计实验,以面包硬度和比容作为指标,确定了复合型改良剂的配方:复配乳化剂0.47%,卡拉胶0.58%,复配酶制剂0.0221%,VC0.00225%,理论得到的面包比容为5.01 cm3/g,硬度为166.3 g。为了检验模型预测的准确性,在最适添加量条件下进行验证实验,面包比容实测为5.08 cm3/g,硬度为171.5 g,明显优于空白组的比容(4.12 cm3/g)和硬度(271.1 g)。In order to improve the quality of bread supplemented with 25% sweet- potato flour,bread improvers were commonly used,such as wheat gluten,emulsifieres,hydrocolloids,enzymes and VC.Effects of different kinds of bread improvers on rheofermentation properties as well as farinogram properties were studied.Results showed that in single factor experiment,the addition of gluten had certainly improved dough fermentation characteristics,and the additions of 4.5% and 5.5% had the most obvious improvement. For other modifiers,emulsifier- diacetyl tartaric acid ester of monoglycerides（ DATEM）,sodium stearoyl lactic acid（ SSL）,hydroxypropyl cellulose（ HPC）,carrageenan,enzymes- glucose oxidase（ GOX）,xylanase（ XYL）,lipase（ LYP） and ascorbic acid（ VC） had different effects on dough fermentation,but hydroxypropyl cellulose（ HPC） and lipase（ LYP） had no effect on farinogram properties. Using ratio test and response surface design,treating bread hardness and specific volume as indicators,this experiment determined the formula of the compound modifier： compound emulsifieres 0.47%,carrageenan 0.58%,compound enzymes 0.0221%,VC0.00225%,which the theory of specific volume and hardness were 5.01 cm3/ g and 166.3 g,respectively.To test the accuracy of the model,the validation experiment was done under the optimum condition. Bread specific volume was 5.08 cm3/ g and hardness was 171.5 g,which both significantly higher than the control group of specific volume 4.02 cm3/ g and hardness 271.1 g.

关 键 词：红薯面包 面包改良剂 流变发酵 粉质性质 硬度 比容 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]