添加海藻酸丙二醇酯对焙烤生吐司面包的影响  

Effect of propylene glycol alginate addition on the baking characteristics of toast bread

作　　者：段成龙 张天任 王盼 王晓梅 王湘龙 刘海燕 DUAN Chenglong;ZHANG Tianren;WANG Pan;WANG Xiaomei;WANG Xianglong;LIU Haiyan(Qingdao Mingyue Seaweed Group Co.,Ltd.,National Key Laboratory of Marine Food Processing and Safety Control,Qingdao 266003)

机构地区：[1]青岛明月海藻集团有限公司,海洋食品加工与安全控制全国重点实验室,青岛266003

出　　处：《中国食品添加剂》2024年第11期48-53,共6页China Food Additives

摘　　要：PGA是一种常见的食品添加剂,具有水合性质、组织改良等多种物化特性。本文研究了PGA的水合性质对生吐司面包焙烤特性的影响,采用粉质仪、拉伸仪和质构分析仪分析,发现添加PGA的面团表现出更好的粉质特性,随着PGA浓度的增加,面团的吸水率显著提高,稳定时间延长,粉质评价指数提高;PGA还可以改善面团的加工性能,提高面团的延展性和弹性,展现出更大的拉伸阻力和拉伸比值;添加PGA的面包显示出更高的弹性,生吐司面包在口感、外观和风味等方面都有显著改善。结果表明,在生吐司面包的制作过程中,当PGA的添加量为0.2%~0.3%时可以有效地改善生吐司面包的焙烤特性和面包的品质。PGA(polyglutamic acid)is a common food additive with properties such as hydration,tissue modification,among other physicochemical characteristics.This study investigated the impact of PGA's hydration properties on the baking characteristics of raw toast bread.The dough was analyzed using a farinograph,extensograph,and texture analyzer.The results indicated that dough with added PGA exhibited improved farinograph properties,extended stability time with a significant increase in water absorption as PGA concentration increased.PGA also enhanced dough's processing properties,improving its extensibility and elasticity,demonstrated higher stretch resistance and stretch ratio.Bread made with added PGA also showed increased elasticity.The toast bread showed significant improvements in taste,appearance,and overall flavor.The study showed that an optimal PGA concentration of 0.2%〜0.3%could effectively improve the baking characteristics and the bread quality.

关 键 词：海藻酸丙二醇酯 生吐司 物化特性 焙烤 

分 类 号：TS202.3[轻工技术与工程—食品科学]