摘要
人们在研究面包老化时,对水分的的迁移和分布做了大量的研究,发现面包水分的变化是老化的一个关键因素,面包中水分的损失加速了面包的老化进程。γ-聚谷氨酸可以结合面包中的水分,减缓面包在储藏状态中水分的流失,因此在同等储藏条件下可以延长面包的储藏期。利用NMR测定技术,结合电镜技术、酸价检测及感官评定分析在储藏期中面包品质的变化,分析面包中的水分变化,综合弛豫特性分析、质构特性分析、酸价测定、环境扫描电镜分析和感官评价可知,未添加γ-聚谷氨酸的夹心面包、仅果酱中添加γ-聚谷氨酸的夹心面包、仅面包中添加γ-聚谷氨酸的夹心面包和两组分均添加γ-聚谷氨酸的夹心面包的最佳品质保持时间分别为3、5、6、7d。说明γ-聚谷氨酸的添加,可以提高面包在储藏期中的品质质量,抑制面包的老化,延长面包的储藏期。
In the study of bread aging, people have done a lot of research on the migration and distribution of water. It is found that the change of bread water is a key factor in the study of bread aging, and the loss of water in bread accelerates the aging process of bread. Gamma-Poly glutamic acid (γ-Polyglutamic acid) can be combined with moisture in the bread which slows the loss of moisture in the bread during storage, thus extending the life of the bread under the same storage conditions. This study combines NMR technology, electron microscopy, acid value test and sensory evaluation to analyze the quality of the bread during storage. In addition,moisture contents,relaxation characteristics, quality and structure, acid value, environmental scanning elec-tron microscopy (SEM) analysis and sensory evaluation have been carried out. The best quality retention time of the sandwich bread without γ-polyglutamic acid, the sandwich bread with γ-polyglutamic acid in jam, the sandwich bread with γ-polyglutamic acid in bread and the sandwich bread with γ-polyglutamic acid in both components was 3 days,5 days,6 days and 7 days,respec-tively. Hence,γ-polyglutamic acid can improve the quality of bread during storage period,inhibit the aging of bread,and extend the shelf life of sandwich bread.
作者
岑万
艾莉丝
欧阳可宣
杜振宏
李天骄
王紫暄
赵兰
CEN Wan;AI Li-si;OUYANG Ke-xuan;DU Zhen-hong;LI Tian-jiao;WANG Zi-xuan;ZHAO Lan(College of life sciences,Fujian Normal University,Fuzhou 350117,China)
出处
《粮食与饲料工业》
CAS
2019年第7期26-32,共7页
Cereal & Feed Industry
基金
福建省省教育厅项目(JT180081)
福建省省厅局项目(PP201803)
关键词
面包
Γ-聚谷氨酸
NMR
储藏期
bread
NMR
storage period
gamma polyglutamic acid
