硬脂酰乳酸钠对冷冻面团及其烘烤面包品质的影响  

Effect of Sodium Stearoyl Lactateon on the Quality of Frozen Dough and Bread

作　　者：唐语轩 蔡勇建 邓欣伦 赵强忠[1] TANG Yu-xuan;CAI Yong-jian;DENG Xin-lun;ZHAO Qiang-zhong(College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Guangzhou Wen Bang Biological Technology Co.,Ltd,Guangzhou 511458,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广州市稳邦生物科技有限公司,广东广州511458

出　　处：《现代食品科技》2018年第9期38-44,87,共8页Modern Food Science and Technology

基　　金："十三五"国家重点研发计划重点专项课题(2016YFD0400803);国家自然科学基金面上项目(31571883)

摘　　要：将硬脂酰乳酸钠(Sodium stearyl lactate,SSL)加入自制冷冻面团中,通过测定冷冻面团的流变学特性,以及冷冻面团烘烤面包的比容、质构特性和感官评分,研究SSL对冷冻面团及其烘烤面包品质的影响。结果显示,随着SSL添加量增加,冷冻面团弹性模量先升高后降低,损耗角正切tanδ先降低后升高,其中最优SSL添加量为0.20%;冷冻面团烘烤面包的硬度、咀嚼性先降低后升高,弹性、回复性、比容和感官评分先升高后降低,当SSL添加量为0.20%时,各指标达到各自的峰值,说明SSL改善了冷冻面团及其烘烤面包的品质。30 d冷冻储藏期内,加入SSL后,冷冻面团及其烘烤面包劣变幅度减小,说明SSL改善了其储藏特性。上述结果表明:加入SSL后,冷冻面团及其烘烤面包的品质及储藏特性得到改善,且最佳添加量为0.20%。The application of frozen dough is a challenge due to the limitations of its microstructure and baking performance. The frozen dough with good quality was investigated in this work. Sodium stearoyl lactate（SSL） was added into original frozen dough. The rheological properties of frozen dough and the specific volume, texture and sensory score of bread were anlysed to evaluate the impact of SSL on their quality. The result showed that, with the increase of the amount of SSL, the qualities of frozen dough and bread were improved. The optimal level of SSL was 0.20%. At this level, the quality of frozen dough was stable during freezing storage. The results will provide a more theoretical basis for the production of high quality frozen dough and its products.

关 键 词：硬脂酰乳酸钠 冷冻面团 面包 流变特性 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]