摘要
采用物性仪测试及感官评分方法,研究酶制剂、乳化剂等复合改良剂对面包品质的影响。结果表明,对面包弹性品质影响的因素主次顺序为:二乙酰酒石酸单甘酯(DATEM)、硬脂酰乳酸钠(SSL)、葡萄糖氧化酶(GOD);对面包比容影响因素主次顺序为:SSL、DA-TEM、GOD、抗坏血酸(VC)、真菌α-淀粉酶(FAA);对面包感官评价影响因素主次顺序为:DATEM、SSL、FAA、GOD、VC。研究优化出最佳的面包复合改良剂配比为:SSL 0.20%,DATEM 0.4%,GOD 0.006%,VC0.012%,FAA 0.03%。研究结果可为国内面包生产行业提供试验数据和理论依据。
The effects of different enzyme preparation and emulsifiers on bread quality were investigated using texture analyzer and sensory score methods,and the results indicated that the improvers affecting the TPA test elasticity variance are diacetyl tartaric esters of mono-glycerides（DATEM）,sodium-stearoyl-2-lactylate（SSL）,and glucose oxidase（GOD）.The improvers affecting bread specific volume variance are SSL,DATEM,GOD,VC,and fungal α-amylase（FAA）.The improvers affecting sensory values of bread are DATEM,SSL,FAA,GOD,VC.The optimum compositions for the bread quality is DATEM 0.4%,SSL 0.20%,VC0.012%,GOD 0.006%,FAA 0.03%.The results will provide experiment data and theoretical basis for bread industry.
出处
《安徽农业科学》
CAS
2013年第12期5475-5478,5497,共5页
Journal of Anhui Agricultural Sciences
基金
安徽省2011年度科技计划项目(11010302149)
国家高技术研究发展计划(863计划)(2013AA102201)
关键词
复合改良剂
面包品质
最优配比
Compound improvers
Bread quality
Optimum compositions
