摘要
以筛分法将所购微晶纤维素(MCC)分为三种不同粒度,粒度分别为34.68μm(MCC-A)、55.96μm(MCC-B)和137.85μm(MCC-C);三种粒度的MCC的持水力均是高筋粉的3.03倍。将三种MCC分别以1%、5%、10%的比例加入到高筋粉中,制作高膳食纤维面包。结果表明,粒度最小的MCC-A在低添加量(1%和5%)时可降低面包硬度,减少烘焙损失,改善面包全质构,添加量达10%时仍保持面包良好品质;较大粒径的MCC-B和MCC-C在添加量分别为10%和5%时会降低面包品质;因此,粒度最小的MCC-A可以在较大添加量的情况下保持面包良好的品质;感官评价的结果显示所有的微晶纤维素面包都易于被消费者接受。
The microcrystalline cellulose （ MCC） was sieved as three particle sizes：34.68 μm （ MCC-A） ,55.96μm （ MCC-B） and 137.85 μm（ MCC-C） ,and the water holding capacity of MCC was 3.03 times of bread flour.The high dietary fiber breads were prepared by the addition of the MCC in the proportions of 1%,5% and 10%.The MCC-A with the smallest particle size could reduce the hardness and baking loss,improve the total texture of bread in low proportion（ 1% and 5%） .The bread quality didn’t reduce with 10% proportion of MCC-A.The MCC-B and MCC-C decreased the bread quality with proportion respectively of 10% and 5% because of their larger particle size. Therefore,the MCC-A could maintain the bread quality favorable in larger dosage. The results of sensory evaluation showed that all of the microcrystalline cellulose bread was easy to accept by consumers.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期90-92,96,共4页
Science and Technology of Food Industry
基金
中央财政基础基金(JUSRP21123)
关键词
微晶纤维素
面包品质
全质构分析
microcrystalline cellulose
bread quality
total texture analysis
