不同面包改良剂对面团流变学的影响及复配研究  

Effects of different Bread Improvers on Dough Rheology and Its Mixture

作　　者：洪文龙[1] 

机构地区：[1]江苏农林职业技术学院,江苏镇江212000

出　　处：《现代食品》2017年第15期114-118,共5页Modern Food

摘　　要：本实验选取国内主流品牌的四种面包改良剂,通过粉质仪实验和响应面实验,比较不同改良剂对面团的流变学性质影响和对面包比容的影响,确定不同面包改良剂的最适添加量和最佳的复合配方。本文选用面团的吸水率、形成时间、稳定时间和弱化度四个指标进行比较,实验结果表明:不同品牌的面包改良剂的添加量不同,其最适添加量分别为样品Ⅰ0.4%,样品Ⅱ0.6%,样品Ⅲ0.6%,样品Ⅳ0.8%。然后,通过响应面试验,得出复合配方的改良剂比例为:样品Ⅰ改良剂0.4%,样品Ⅱ改良剂0.8%,样品Ⅲ改良剂0.6%。To further investigate the differences four of the mainstream bread improvers in China, Through the Farinograph experiment and response surface experiment, the effect of different modifiers on the rheological properties of dough and the effect of bread specific volume, determine the optimal amount of different bread improver and the best compound formula. These methods were utilized to examine rheological dough properties and specific volumes of bread, including absorption, development time, stability time, and degree of softening. In general, these tests indicate that different bread improvers have different optimal additive amounts: Sample Ⅰ 0.4%, Sample Ⅱ 0.6%, Sample Ⅲ 0.6%, and Sample Ⅳ 0.8%. Then, through response surface test, the proportion of the improver was: Sample Ⅰ improver 0.4 %, Sample Ⅱ 0.8 %, and Sample Ⅲ 0.6 %.

关 键 词：面包改良剂 流变学 粉质仪 响应面 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]