摘要
对瓜尔豆胶、蔗糖酯、变性淀粉进行单因素实验,分别研究其对面团流变学特性的影响,确定它们在面粉中合适的添加量范围。然后在单因素实验的基础上对它们进行正交实验,研究其对面团粉质、拉伸以及感官评定的影响,确定复合改良剂的最佳配比。实验结果表明:最佳复合配比为瓜尔豆胶0.4%,蔗糖酯0.2%,变性淀粉2.0%,对速冻汤包的综合品质有很强的改善效果。
Single factor experiments were carried out to investigate the influences of the addition of guar gum,sucrose ester and modified starch on the rheological properties,based on which their optimal addition amounts in flour was optimized.In the basis of the single factor experiments,orthogonal experiments were further conducted to study the effects of guar gum,sucrose ester and modified starch on the fariograph and tensile characteristies of dough,and sensory evaluation of the quick-frozen Tangbao,in order to determine the optimal ratio of the composite improver.The results showed that the optimal formulation of the composite improver was as follows：guar gum 0.4%,sucrose ester 0.2%,modified starch 2.0%,which remarkably improved the comprehensive quality of the quick-frozen Tangbao.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期297-301,共5页
Science and Technology of Food Industry
基金
速冻主食工业化生产关键技术研究及产业化示范(2012BAD37B06)
关键词
改良剂
流变特性
速冻汤包
品质
improver
rheological properties
quick-frozen Tangbao
quality
