复配改良剂对面包烘焙品质及抗老化的影响  

Effects of Compound Improver on Bread Baking Qualities and Anti-aging

作　　者：杨连战 蔡金鑫 孟宪伟 李言[1] 钱海峰[1] 樊铭聪 王立[1] Yang Lianzhan;Cai Jinxin;Meng Xianwei;Li Yan;Qian Haifeng;Fan Mingcong;Wang Li(School of Food Science and Technology,Jiangnan University,Wuxi 214122;Yilebeibao Biotechnology Co.,Ltd.,Lingquegu Biotechnology Co.,Ltd.,Quanzhou 362200)

机构地区：[1]江南大学食品学院,无锡214122 [2]福建意乐焙宝生物科技有限公司,福建灵雀谷生物科技有限公司,泉州362200

出　　处：《中国粮油学报》2023年第3期61-67,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32072254)。

摘　　要：以面包芯的硬度为指标,利用正交实验获得由1 mg/kg真菌α-淀粉酶、6 mg/kg脂肪酶、10 mg/kg葡萄糖氧化酶、5 mg/kg葡萄糖淀粉酶、20 U/kg环糊精葡萄糖基转移酶、0.1 g/kg硬脂酰乳酸钠、0.5 g/kg双乙酰酒石酸单双甘油酯组成的复配改良剂,并探究复配改良剂对面包品质和抗老化能力的影响。结果表明,复配改良剂使面包储藏30 d时硬度减小21.9%,储藏7 d内的含水量显著提高,组织孔隙率提高12.76%,比容增大11.53%。此外,复配改良剂面包储藏7 d时的淀粉相对结晶度和回生焓值分别较空白面包降低37.19%和61.07%,并优于市售改良剂面包。因此,优化复配改良剂具有明显改善面包烘焙品质和延缓老化的作用。With the hardness of bread crumb as indicator,in the present study the orthogonal experiment was used to obtain the compound improver which was composed of 1 mg/kg fungalα-amylase,6 mg/kg lipase,10 mg/kg glucose oxidase,5 mg/kg glucoamylase,20 U/kg cyclodextrin glucosyltransferase,0.1 g/kg sodium stearyl lactate,0.5 g/kg diacetyl tartaric acid ester of mono(di)glycerides.Also,the effect of compound improver on the baking quality and anti-aging ability of bread was explored.The results showed that the compound improver reduced the hardness of bread by 21.9%30 days afterstorage;also the moisture content was significantly increased within 7 days of storage;the texture porosity was increased by 12.76%;the specific volume was increased by 11.53%.Meanwhile the starch relative crystallinity and retrogradation enthalpy of the compound improver bread were 37.19%and 61.07%lower than that of the blank bread after 7 days of storage,respectively,which were also better than commercially improver bread.Hence,it can be concluded that optimized compound improver can significantly improve the baking quality and delay bread staling.

关 键 词：酶制剂 乳化剂 烘焙品质 面包老化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]