复合添加剂对面包烘焙品质的影响
Effect of composite additive on the quality of baking bread
-
摘要: 以面包粉为主要原料,添加不同比例的葡萄糖氧化酶、真菌α-淀粉酶、脂肪酶、单硬脂酸甘油酯4种添加剂于面包配方中,用直接发酵法制作面包,研究不同的添加剂配比及含量对面包品质的影响.通过感官评价,同时利用质构仪对面包芯硬度进行测定,结果表明,1 kg面包粉中添加葡萄糖氧化酶30 mg,真菌α-淀粉酶2 mg,脂肪酶40 mg,单硬脂酸甘油酯1.5 g时,面包的烘焙品质得分最高,口感最好.Abstract: With bread flour as main raw material,the effects of adding proportions of four kinds of additives on bread quality index were researched.Four kinds of additives including glucose oxidase,fungi α-amylase,lipase and glycerol monostearate were added in bread recipe by different adding proportions.To make bread by direct fermentation sensory evaluation and texture analyser was used to determine the hardness of bread.The results showed that optimization of the additives adding proportions of the recipe was 30 mg glucose oxidase,2 mg fungi α-amylase,40 mg lipase,and 1.5 g glycerol monostearate in 1 kg bread flour.The baking quality of bread was the best and had good taste.
-
Key words:
- compound additive /
- bread /
- baking quality
-
-
[1]
Funami T,Kataoka Y,Omoto T,et al.Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch[J].Food Hydrocolloids,2005,19(1):1.
-
[2] Funami T,Kataoka Y,Omoto T,et al.Food hydrocolloids control the gelatinization and retrogradation behavior of starch.2b.Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch[J].Food Hydrocolloids,2005,19(1):25.
-
[3]
[13] Vemulapalli V,Miller K A,Hoseney R C.Glucose oxidase in breadmaking systems[J].Cereal Chemistry,1998,75(4):439.
-
[1]
计量
- PDF下载量: 35
- 文章访问数: 903
- 引证文献数: 0