单甘酯对米粉面包的感官品质及质构特性的影响  

Effect of Monoglycerid on the Quality of Rice flour Bread

作　　者：贾洪信 周喜华 刘素纯[2] JIA Hongxin;ZHOU Xihua;LIU Suchun(Guangdong Polytechnic of Environmental Protection Engineering,Foshan 528216,China;Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]广东环境保护工程职业学院,广东佛山528216 [2]湖南农业大学,湖南长沙410128

出　　处：《食品科技》2020年第5期157-162,共6页Food Science and Technology

基　　金：广东省教育科学规划课题(2017GGXJK039)。

摘　　要：主要研究了添加单甘酯对米粉面包的感官和质构的影响,并考察了添加不同量单甘酯的米粉面包在贮存过程中的感官及质构特性的变化。结果表明,添加单甘酯可以明显改善米粉面包的感官品质,降低米粉面包的硬度,提高其弹性、黏聚性和回复性,同时还能延缓米粉面包在贮藏过程中质构特性的变化,提高其贮藏品质。添加0.5%单甘酯的米粉面包综合品质最佳,且具有较好的抗老化效果。The effects of monoglycerid on sensory and texture of rice flour bread and changes in sensory and texture properties of rice bread with different amount of monoglycerid during storage were studied in this paper.The results showed that it could obviously improve the sensory quality of rice flour bread,reduce the hardness of bread,improve its springiness,cohesiveness and resilience,and delay the change of texture properties of bread during storage by adding proper amount of monoglycerid.The rice flour bread with 0.5%monoglycerid had the best comprehensive quality and good anti-aging effect and better storage quality.

关 键 词：米粉 面包 单甘酯 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]