摘要
采用单因素实验,研究了黄原胶、α-淀粉酶、单甘酯三种面包改良剂对板栗面包焙烤品质及老化指标的影响。实验结果表明:黄原胶的添加对板栗面包的感官品质及老化指标均产生了显著影响,当添加量为板栗粉及面包粉总重的1%时,板栗面包具有良好的焙烤品质,贮存7天后,其硬度比对照组下降了9%;不同添加量的单甘酯对板栗面包的老化均有延缓作用,但对面包的焙烤品质均产生负面影响;当α-淀粉酶添加量为0.01%或0.005%时,板栗面包的抗老化效果及焙烤性能均好于对照组,但当添加量较高时,面包焙烤品质骤然下降。
The paper researched into some additives that can stave of bread staling,according to various improver effect of different bread prevent aging,xanthan gum,α-amylase and monoglyceride was used.During single-factor test,results indicated that chestnut bread had been significant influence by xanthan gum,when additives for 1%,chestnut bread not only had good baking quality.Different additives of monoglyceride could be delay aging,but bread baking quality had been all negative effects.In additive quantity for 0.01% or 0.005%,anti-aging effect and chestnut bread baking was better than control group,but when adding quantity increased,chestnut bread baking quality become poor.
出处
《粮食加工》
2011年第2期38-41,共4页
Grain Processing
基金
河南省教育厅自然科学研究计划项目(2009C550004)
关键词
改良剂
板栗面包
焙烤品质
improver
chestnut bread
baked quality
