乳化剂对耐贮存面包品质的影响
首发时间:2015-03-05
摘要:【目的】综合全面考察乳化剂对耐贮存面包酸价、比容、硬度的影响,筛选最优的乳化剂配方,拓宽乳化剂在焙烤食品以及耐贮存食品中的应用。【方法】研究四种乳化剂单甘酯(GMS)、蔗糖酯(SE)、硬脂酰乳酸钠(SSL)和双乙酰酒石酸单甘油酯(DATEM),在添加量0.8%(w/w)内对耐贮存面包酸价、比容和贮存期硬度的影响,根据正交优化获得乳化剂的优选配方。【结果】不同乳化剂的自身酸价相差很大,SSL添加量>0.6%时,产品酸价会超出国标上限值。另外三种在添加量0.4%时,耐贮存面包酸价无显著性差异(P>0.05)。四种乳化剂均能增大耐贮存面包的比容,在添加量为0.2%时,SE效果最好,添加量≥0.4%后,产品比容增加不显著(P>0.05)。乳化剂添加量≤0.4%时对耐贮存面包硬度改善效果较好。【结论】乳化剂的合理使用可有效改良耐贮存面包的品质,推荐复配配方为GMS 0.4%、SE 0.3%、SSL 0.2%和DATEM 0.4%(w/w)。
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Effect of emulsifiers on the quality of long-term bread
Abstract:[Objective] Comprehensively investigate the effect of emulsifiers on acid value, specific volume and hardness of long-term bread. Optimal emulsifier recipe should be obtained. The research would expand the application of emulsifiers in bakery and long-term food. [Method] The effects of glycerol monostearate (GMS), sucrose ester (SE), sodium stearyl lactate (SSL) and diacetyl tartaric acid monoglyceride (DATEM) in different addition (0-0.8%, w/w) on acid value, specific volume and hardness of long-term bread. The orthogonal experiment was designed to acquire the proper formula. [Results] The difference in self-acid value of four emulsifiers was obvious. When the addition of SSL surpassed 0.6%, the acid value of product would exceed upper limit value of national standard. The others rose the acid value of long-term bread non-significantly (P>0.05). Four emulsifiers could increase the specific volume of long-term bread, and SE was better in the addition of 0.2%. The hardness of long-term bread decreased with the addition of emulsifiers below 0.4%. [Conclusion] Reasonable usage of emulsifiers could effectively improve the qualities of long-term bread. The recommended recipe was GMS 0.4%, SE 0.3%, SSL 0.2% and DATEM 0.4% (w/w).
Keywords: Emulsifier Long-term bread Acid value Specific volume Hardness
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