新科斯糖复配低聚糖对面团和面包品质的影响  

Effect of compound neokestose and other oligosaccharide on dough and bread quality

作　　者：张印[1] 邬海雄 吴凤凤[1] 张延杰 徐学明[1,3] 

机构地区：[1]江南大学食品学院,江苏无锡214000 [2]咀香园健康食品(中山)有限公司,广东中山528437 [3]江南大学食品安全与营养协同创新中心,江苏无锡2141222

出　　处：《粮食与饲料工业》2015年第11期27-30,34,共5页Cereal & Feed Industry

基　　金：十二五科技支撑计划主食工业化共性技术研究及关键装备研制(2012BAD37B00);新型功能性低聚糖的发酵生产及其在焙烤食品中的应用(项目编号为:2013B090600125);广东省产学研结合项目(2013B090600125)

摘　　要：将新科斯糖与其他低聚糖复配,以小麦粉粉质特性、面团拉伸特性、面包品质为评价指标,研究其对面团流变特性的影响。实验结果表明,新科斯糖能明显改善面团流变特性,新科斯糖与低聚果糖、低聚木糖、低聚异麦芽糖复配比例分别为3∶2、3∶2和2∶3时,面团稳定时间分别提高119.4%、89.5%和47.3%,拉伸特性也明显改善,面团筋力增强。面包比容和质构结果显示,新科斯糖与低聚木糖3∶2复配制做出的面包品质最佳。The effects of neokestose compound with other oligosaccharides on dough rheological property were studied, with Farinograph characteristics, tensile properties and bread baking quality as the evaluation index. The results showed that neokestose could improve the rheological property of dough obviously. When the compound proportions of neokestose with fructo oligosaccharides, xylo oligosaccharide and isomalto oligosaccharide were 3 ： 2, 3 ~ 2 and 2 ： 3,respectively,dough stabili- ty time increased by 119.4%, 89.5% and 47.3 %. Besides, tensile properties were improved obviously and dough strength was also enhanced. The data of specific volume and texture aiso showed that bread made by neokestose and xylo oligosaceharide with the proportion of 3 ： 2 had good quality.

关 键 词：新科斯糖 低聚糖 复配 面团 面包品质 流变特性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]