摘要
为了制取低吸油量的面包屑,通过在普通面包屑配料中添加黄原胶、大豆膳食纤维、变性淀粉、羧甲基纤维素纳、脱脂大豆粉、地瓜淀粉、卵磷脂、马铃薯淀粉、单甘酯、蔗糖酯、糊化面粉等物质的一种或三种研究其对面团成筋性、面包屑吸油量、面包屑附着性和酥脆性的影响,得到合适的配方。结果表明:添加的物质中除了大豆卵磷脂外均可以降低面包屑的吸油量;结合面包屑油炸后的附着性和酥脆性能,最优配方为:3%变性淀粉+2%大豆膳食纤维+0.15%蔗糖酯和30%的糊化面粉+70%的普通面粉配合,按常规生产方式进行生产。使用膳食纤维可以改善面团质地和延展性,赋予酥脆感,试验中把变性淀粉、膳食纤维以及乳化剂配合使用克服面包屑产品变硬的缺点,使面包屑即降低了吸油量又酥脆可口。
In this paper,effects of some food additives on the dough gluten forming,oil absorption capacity,adhesion and crisp properties of breadcrumb were studied.These food additives were xanthan gum,soybean dietary fiber,modified starch,sodium carboxymethylcellulose,defatted soybean flour,pachyrhizus starch,lecithin,potato starch,monoglyceride,sucrose ester,scaled flour and so on.The results showed that these food additives except soybean lecithin all lowered oil absorption capacity in the breadcrumb.Considering the adhesiveness and shortness of fried breadcrumb,the better adding substances ratio were 3% modified starch,2% soybean dietary fiber and 0.15% sucrose ester,and 30% scaled flour and 70% common flour.The soybean dietary fiber improved dough character and its extensibility.It also endowed crisp properties of breadcrumb.The Interactions of modified starch,dietary fiber and emulsifier prevented breadcrumb from being hardened and kept the lower oil absorption capacity with excellent taste.
出处
《中国食品添加剂》
CAS
北大核心
2010年第4期247-250,共4页
China Food Additives
基金
山东省技术创新2008年第三批项目(200830510018)
关键词
面包屑
低吸油
附着性
酥脆性
breadcrumb
lower oil absorption
adhesion
crisp
