冷冻面包面团的稳定性研究  

作　　者：邓瑞君[1] 徐荣雄[2] 陈芳[1] 区海燕[1] 

机构地区：[1]华南农业大学食品学院,五山510642 [2]华南理工大学食品工程系,五山510641

出　　处：《食品工业科技》2003年第8期21-23,20,共4页Science and Technology of Food Industry

摘　　要：制备冷冻面团时添加不同的添加剂,研究这些添加剂对冷冻面包面团品质的影响。结果表明,单独添加适量的溴酸钾或二乙酰酒石酸单双甘油酯,对制成面包的比容和柔软度均有一定的改善效果;以溴酸钾、二乙酰酒石酸单双甘油酯、活性面筋、魔芋精粉为正交试验的四个因素,每个因素设定三个水平,进行正交试验,当添加量分别为:溴酸钾30mg/kg、二乙酰酒石酸单双甘油酯0.3%、活性面筋3.0%、魔芋精粉0.1%时,冷冻面团的稳定性显著提高。The stability of frozen bread doug h was a problem unresolved.The effect of added additives on the stability of frozen bread doug h was studied.The experimental results showed that the special volume and softness of bread were improved by adding potassium bromate or diacetyl tartaric acid ester of monodig lyceride (DATEM)separately in frozen doug h.When the dosag e of potassium bromate,DATEM,g luten and the refined Konjac powder was 30mg /kg ,0.3%,3.0%and0.1%respectively,the stability of frozen bread doug h in storag e was improved sig nificantly in terms of the special volume,softness,moisture,acidity and total quality score of bread.

关 键 词：冷冻面团 稳定性 添加剂 面包 溴酸钾 二乙酰酒石酸单双甘油酯 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]