不同食品添加剂对莜麦面包TPA质构特性的影响  

Effect of Different Food Additives on TPA Analysis of Naked Oat Bread

作　　者：莎娜 王国泽[1,2] 程立坤 SHA Na;WANG Guoze;CHENG Likun(School of Life Science and Technology Inner Mongolia University of Science and Technology,Baotou014010,China;The Institute of Bioengineering and Technology Inner Mongolia University of Science andTechnology,Baotou 014010,China)

机构地区：[1]内蒙古科技大学生命科学与技术学院食品科学与工程系,内蒙古包头014010 [2]内蒙古科技大学生物工程与技术研究所,内蒙古包头014010

出　　处：《食品安全导刊》2021年第35期108-110,114,共4页China Food Safety Magazine

摘　　要：本文主要对影响莜麦面包TPA质构特性的食品添加剂进行研究。实验结果表明,当添加0.06%α-淀粉酶、0.8%蔗糖酯、6.0%花生蛋白、2.0%黄原胶时都能较好地延缓面包的老化,改善面包的品质。Effect of different food additives on TPA analysis of naked oat bread were studied in this paper.The result showed that the bread with good quality which has a property of anti-aging and improved oven-spring can be got when adding 0.06%α-amylase,0.8%sucrose fatty acid ester,6.0%of peanut protein or 2.0%xanthan gum into ingredients of bread.

关 键 词：莜麦面包 质构分析(TPA) 品质 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS213.21[轻工技术与工程—食品科学与工程]