O/W型乳液制备油胶及其对面包烘焙品质的影响  

Preparation of oil glue by O/W emulsion and its effect on bread baking quality

作　　者：王然[1,2] 刘黎红 孙晓玲[1] 杜金[1] WANG Ran;LIU Li-hong;SUN Xiao-ling;DU Jin(College of Food and Biology,Changchun Vocational Institutc of Technology,Changchun 130033,Jilin,China;College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,Jilin,China)

机构地区：[1]长春职业技术学院食品与生物学院,吉林长春130033 [2]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《粮食与油脂》2021年第1期19-22,26,共5页Cereals & Oils

基　　金：长春职业技术学院2019年度应用技术研究与开发项目(YY-2019C06、YY-2019B25)。

摘　　要：采用OSA(octenyl succinic anhydride)淀粉酯和OSA淀粉酯微粒分别稳定的O/W型乳液,制备了食品级油胶。采用单因素试验,研究了黄油、大豆油、油胶等不同类型油脂对面包烘焙品质的影响。结果表明:添加了不同油脂的面包在储藏中,水分含量逐渐减少,弹性逐渐下降,感官评分逐渐降低。其中黄油面包的水分含量最高、比容值最大、硬度最小、弹性最大、感官评分最高,即烘焙品质最好;随着储藏时间的延长,含有OSA淀粉酯微粒油胶的面包其品质指标与大豆油面包相近,而含OSA淀粉酯油胶的面包其品质相对较差。在感官评价方面,黄油面包、大豆油面包、OSAM淀粉酯微粒油胶(OSAM)的面包感官评分均超过90分,表明OSAM在面包加工中具有一定的应用潜力。Food grade oil glue were prepared by O/W emulsions which stabilized by OSA( octenyl succinic anhydride) starch ester and OSA starch ester microparticles respectively. The effects of butter,soybean oil and oleogels on the baking properties of bread were studied by single factor test. The results showed that the moisture content,elasticity and sensory score of bread with different oils were decreased gradually in storage. Among them,butter bread had the highest moisture content,the highest specific volume value,the lowest hardness,the highest elasticity and the highest sensory score,that was,the best baking quality. With the extension of storage time,the quality index of bread with OSA starch ester microparticles oleogels was similar to that of bread with soybean oil,while the quality of bread with OSA starch ester oleogels was relatively poor. In terms of sensory evaluation,the bread sensory scores of butter bread,soybean oil bread and OSAM bread all exceeded 90 points,indicating that OSAM has certain application potential in bread processing.

关 键 词：酯化淀粉 微粒 乳液 面包 烘焙品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]