海藻酸钠对面团特性及面包品质的影响  

Effect of sodium alginate on the characteristics of dough and bread

作　　者：张勇[1] 刘传富[1] 孙欣[1] 乔聚林[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《粮油食品科技》2018年第1期49-52,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：考察了海藻酸钠添加量对混合粉粉质特性、拉伸特性、糊化特性,以及对面包比容、含水量、硬度、弹性、感官品质的影响。结果表明,添加海藻酸钠可有效改善小麦粉面团的粉质特性、拉伸特性及糊化特性,提高面包的含水量,适量添加可有效提高面包比容、面包弹性及面包感官品质,降低面包硬度。综合分析添加海藻酸钠对混合粉粉质、拉伸和糊化特性以及对面包焙烤品质的影响,确定海藻酸钠最佳添加量为0.6%,为其在焙烤食品中的应用提供了理论依据。The effects of the additional amount of sodium alginate on the farinograph characteristics, stretchability and gelatinization properties of flour,and the specific volume, water content, hardness, e- lasticity and sensory quality of bread were investigated. The results showed that the addition of sodium al- ginate could effectively improve the farinograph characteristics, stretchability and gelatinization properties of flour, and the water content of bread. Appropriate amount of sodium alginate can effectively increase the specific volume, elasticity and sensory quality of the bread, reduce the hardness. The effects of the addition of sodium alginate on the farinograph characteristics, stretchability and gelatinization properties of flour and the bake quality of bread were analyzed by synthesis. The optimum amount of sodium alginate was 0.6%. The experiment supplies the theoretical basis for the application of sodium alginate in baked goods.

关 键 词：海藻酸钠 面团特性 面包 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]