汤种和食品添加剂对面包老化的影响  

Effects of Warm Dough and Food Additives on Bread Aging

作　　者：商亚芳 蔡华珍[1,2] 徐杰 孙艳辉 Shang Yafang;Cai Huazhen;Xu Jie;Sun Yanhui(Postdoctoral Workstation of Chuzhou University 1,Chuzhou 239000;School of Biological Science and Food Engineering Chuzhou University 2,Chuzhou 239000)

机构地区：[1]滁州学院博士后工作站,滁州239000 [2]滁州学院生物与食品工程学院,滁州239000

出　　处：《中国粮油学报》2022年第6期154-161,共8页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省博士后科研工作站基金(滁州学院)(2020BSH003);安徽省科技厅科技重大专项酱卤肉制品低温绿色智能制造技术与关键设备开发(18030701165);企业横向课题压差膨化含肉营养锅巴绿色新工艺开发(20211100200)。

摘　　要：研究面包汤种、海藻糖、羟丙基甲基纤维素、真菌α-淀粉酶对面包比容、硬度、含水量、老化焓值及感官品质的影响。结果表明,汤种及食品添加剂的添加能够有效降低面包老化焓值,改善面包品质,当汤种制备水温为100℃、汤种制备面水比为1∶1、汤种添加量为20%,海藻糖、羟丙基甲基纤维素、真菌α-淀粉酶的添加量分别为0.85%、2%、0.4×10^(-4)%(以高筋粉的质量计),面包老化程度低,口感好,在4℃下储藏23 d后的老化焓值为575.4451 J/g。因此,汤种和添加剂能够有效延缓面包老化和品质下降。The effects of warm dough,trehalose,hydroxypropyl methyl cellulose andα-amylase of fungi on the specific volume,hardness,moisture content,aging value and sensory quality of bread werestudied.The results indicatedthat the kind of warm dough and food additives added can effectively reduce the bread aging enthalpy value and improvethe quality of bread.When the soup of preparation temperature was100℃,preparation of surface water ratio was1∶1,adding amount of dough was 20%,trehalose,hydroxypropyl methyl cellulose,alpha amylase of fungi content were 0.85%,2%and 0.4μg(with high protein flour),respectively,the bread had a low degree of aging and a good taste,and the aging enthalpy value was 575.4451 J/g after storageunder 4℃for 23 d.Therefore,warm dough and additives can effectively delay the bread aging and quality decline.

关 键 词：面包老化控制 汤种 海藻糖 羟丙基甲基纤维素 真菌Α-淀粉酶 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]