添加剂对面包品质的影响及抗老化作用的研究  

Studies on the Effect of Additives on Bread Quality and Its Anti-aging Properties

作　　者：李红[1,2] 孙东弦 陈瑞旭[1,2] 李盈盈[1,2] 怀宇[1,2] 申瑞玲[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]食品生产与安全河南省协同创新中心,郑州450002 [3]河南新百维食品科技有限公司,新乡453000

出　　处：《食品工业》2016年第5期5-8,共4页The Food Industry

基　　金：2013年度国家自然科学基金项目(31271854);2013年国家级大学生创新创业训练计划项目(201310462086);2014年郑州轻工业学院大学生科技活动项目

摘　　要：试验研究了大豆浓缩磷脂、粉末磷脂、单硬脂酸甘油酯及单双硬脂酸甘油酯对面包品质及抗老化效果的影响。结果发现,在添加量为0.2%~1.0%时,4种添加剂对改善面包的感官品质、比容和质构（硬度、黏聚性和咀嚼性）均有一定效果。其中大豆粉末磷脂对面包品质影响最大,当添加0.8%的大豆粉末磷脂时,面包品质最好,抗面包老化效果最明显。试验的研究结果对面包品质的改良、延长面包存贮期具有一定的实际意义。The effects of the amount of food additives including concentrated soybean phospholipids, powdered soybean phospholipids, monoglycerides and mono-and diglycerides on the bread quality were studied. It was found that all of them could significantly improve the bread quality with the amount range of 0.2%~1.0%. However, powdered soybean phospholipids had the most important influence on the bread quality and the best anti-aging effect on the bread. When 0.8% dosage of powdered soybean phospholipids was added, the best quality bread was given. The results would be of practical significance on the improvement of bread quality and extended the shelf life of bread.

关 键 词：添加剂 面包 感官品质 质构 抗老化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]