微晶纤维素的特征分析及其在提升面包品质中的应用  

Characteristic Analysis of Microcrystalline Cellulose and Its Application in Improving Bread Quality

作　　者：张丽芬 陈思盈 胡誉钊 庄成楷 田苗苗 ZHANG Lifen;CHEN Siying;HU Yuzhao;ZHUANG Chengkai;TIAN Miaomiao(College of Environmental and Biological Engineering,Putian University,Putian 351100,Fujian China)

机构地区：[1]莆田学院环境与生物工程学院,福建莆田351100

出　　处：《河南科学》2024年第1期16-23,共8页Henan Science

基　　金：莆田学院科研启动经费(2018062);福建省科技厅面上项目(2021J011106);福建省教育厅中青年教师教育科研项目(JAT190581);福建省科技特派员项目(F2022KTP065,F2021KTP028);福建省大学生创新创业项目(202211498006);2023年度福建省中央引导地方科技发展资金(2023L3030069)。

摘　　要：选取了5个厂家生产的微晶纤维素(MCC),利用扫描电镜、傅里叶红外光谱、X-射线衍射仪等方法分析其特征,并将其按质量分数1.0%、2.0%、3.0%,4.0%,5.0%分别添加在面粉中制作成样品面包,对比MCC提升面包品质的效果.结果表明:①不同厂家生产的MCC微观形貌及特征相似.②添加MCC面包的感官评价和微观结构随着MCC添加量发生变化,面包中MCC的质量分数为3.0%时为最佳.Microcrystalline cellulose(MCC)from five manufacturers was characterized using scanning electron microscopy,Fourier transform infrared spectroscopy,X-ray diffraction,and additional methods.This MCC was incorporated into bread flour in varying mass ratios of 1.0%,2.0%,3.0%,4.0%,and 5.0%,to compare the impact on bread quality.The findings revealed:①MCC from different producers showed similar microstructures and characteristics.②The sensory quality and microstructure of bread with added MCC varied according to the MCC quantity,with 3.0%identified as the optimal mass ratio.

关 键 词：微晶纤维素 微观形貌 官能团分析 质构分析 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]