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谷朊粉在面包专用粉中应用研究 总被引:12,自引:1,他引:12
研究了不同添加量的谷朊粉对面包粉蛋白质含量、湿面筋、灰分以及粉质曲线和吹泡曲线的影响,进行了谷朊粉不同添加量的面包焙烤试验,找出谷朊粉最经济的添加量。 相似文献
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研究了不同添加量的谷朊粉对面包粉蛋白质含量、湿面筋、灰分以及粉质曲线和吹泡曲线的影响,进行了谷朊粉不同添加量的面包焙烤试验,找出谷朊粉最经济的添加量. 相似文献
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以营养优化后的复配杂粮面包粉为原料,选择谷朊粉、硬脂酰乳酸钠(sodium stearoyl lactylate,SSL)、黄原胶及瓜尔豆胶为品质改良剂,通过单因素试验研究4 种品质改良剂对杂粮面包粉流变学特性的影响,在此基础上通过响应面分析试验,以面团综合得分为响应值,得出复合改良剂的最佳配方为:1 000 g杂粮面包粉(杂粮粉占比34%)为基重,谷朊粉3.77%、SSL 0.35%、黄原胶1.08%、瓜尔豆胶0.35%。各因素对杂粮面包粉综合评分的影响大小为:黄原胶添加量>谷朊粉添加量>瓜尔豆胶添加量>SSL添加量。添加复合改良剂后杂粮面包粉的稳定时间由4.7 min上升到14.2 min,形成时间由3.9 min上升到了13.3 min,粉质指数从56上升到192。复配杂粮面包粉流变学特性有很大程度改善,达到制作杂粮面包的粉质要求。 相似文献
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为提高杂粮加工利用途径,开发杂粮新食品,本研究以明绿豆为萌发绿豆粉原料,考察了萌发绿豆粉的添加量对面包品质的影响。通过单因素实验确定萌发绿豆粉添加量最适范围为5%~10%,采用正交试验对面包制作配方进行优化得出:萌发绿豆粉添加量6%,酵母添加量3%,白砂糖添加量16%,黄油添加量9%,此时面包具有良好的品质与风味。与普通面包粉的粉质特性相比,当萌发绿豆粉添加量为6%时,面团的粉质特性差异不大,其吸水率升高为68.4%,面团形成时间缩短4.8min,粉质质量指数达145;且可溶性膳食纤维含量增加58.62%,不可溶性膳食纤维含量减少24.26%。 相似文献
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In order to explore the effect of okra on the cloudy and flavor characteristics of wheat beer, fresh okra and dried okra were added separately into boiling wort. The beer without okra was used as control sample. Aroma characteristics were analyzed using gas chromatography (GC), high-performance liquid chromatography, headspace–solid-phase microextraction–GC–mass spectrometry (HS-SPME-GC-MS), and electronic nose. The results showed that okra addition significantly increased the turbidity and viscosity. Principal components analysis reflected that three beers were apart from each other. After adding okra, the higher alcohols decreased, while the esters increased. In conclusion, okra can be used to improve stability and aroma characteristics. 相似文献
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为研究黄秋葵粉对面团和面包质构特性的影响,按不同添加量(1%~5%)将3种粒度(60、100、200 目)的黄秋葵粉分别添加到小麦粉中,制作面团和面包,对面团和面包质构(硬度、弹性、咀嚼性和回复性)特性进行测定。结果表明:随着黄秋葵粉添加量的增加,面团和面包的硬度和咀嚼性均提高,面团和面包的弹性和回复性均降低;黄秋葵粉的粉碎粒度对面团和面包的质构也有一定影响,在相同的添加量水平下,随着黄秋葵粉粒径的减小,面团的硬度、弹性、咀嚼性和回复性均降低,但变化并不明显;在相同的添加量水平下,黄秋葵粉的粒径变化对面包的硬度、弹性、咀嚼性和回复性有一定影响,但变化并不明显。该研究对开发黄秋葵面包具有一定的指导意义。 相似文献
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该研究以新鲜黄秋葵为主要原料,探讨植物乳杆菌(Lactobacillus plantarum)发酵对黄秋葵泡菜亚硝酸盐含量的影响,并以亚硝酸盐含量为考察指标,通过单因素试验及响应面试验对其发酵工艺参数进行优化。结果表明,与自然发酵相比,植物乳杆菌发酵制作的黄秋葵泡菜的亚硝酸盐含量(最高达9.78 mg/kg)更低,成熟期更短;植物乳杆菌发酵黄秋葵泡菜的最优发酵工艺为接种量3.5%,发酵温度30 ℃,发酵时间5.5 d,食盐水浓度4.0%,在此优化工艺条件下,黄秋葵泡菜中的亚硝酸盐含量最低,为(2.98±0.02) mg/kg,低于国家腌渍蔬菜亚硝酸盐的限量标准(≤20 mg/kg),比优化前降低1.21 mg/kg。 相似文献
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为研究γ-氨基丁酸(γ-aminobutyric acid,GABA)处理对采后秋葵常温贮藏品质及生理特性的影响,分别用不同浓度(5、10、15 mmol/L)GABA水溶液浸泡黄秋葵3 min,以清水处理为对照,室温下(25℃)贮藏,并定期测定黄秋葵贮藏过程中失重率、叶绿素、VC含量、丙二醛含量、抗氧化酶活性等生理指标的变化。结果表明,10 mmol/L的GABA处理效果最好,能够明显减缓黄秋葵的采后失水,延缓叶绿素和VC的降解,能明显提高过氧化氢酶(Catalase,CAT)和超氧化物歧化酶(Superoxide dismutase,SOD)活性,降低过氧化物酶(Peroxidase,POD)活性和减少丙二醛(Malondialdehyde,MDA)的积累。其中贮藏21 d的叶绿素含量比对照组(0.074 mg/g)高出37.49%,VC含量比对照组(3.61 mg/100 g)提高了69.23%,SOD活性相比对照组(47.05 U/g)提高了30.35%。相关性和主成分分析表明,黄秋葵贮藏时间和失重率、MDA含量呈极显著正相关(P<0.01),与叶绿素含量、VC含量、CAT活性和POD活性呈极显著负相关(P<0.01);黄秋葵贮藏品质和综合评价指数均随贮藏时间增加而逐渐降低,而不同浓度的GABA处理能延缓黄秋葵贮藏品质的下降。这些结果表明适宜浓度的GABA处理可以延缓黄秋葵果荚的采后衰老,并保持良好的采后品质和营养价值,为GABA的应用及黄秋葵的采后保鲜提供理论依据。 相似文献
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Okra full-fat flour, defatted flour, protein concentrate, and protein isolate were prepared from whole okra seeds (Spineless Green Velvet variety). Results of proximate analysis, amino acid profiles, in vitro protein digestibility, and calculated protein efficiency ratios (C-PER) indicated that okra products have significant potential as a viable new protein source. C-PER of okra products ranged from 2.16–2.22. Protein solubility indicated that these okra products were generally more soluble than commercial soy products. Emulsion capacity and viscosity of okra products were significantly lower than those for soy products. Overall, foam stability of soy products was consistently higher than that for okra products. 相似文献
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Kanlayavattanakul M Rodchuea C Lourith N 《International journal of cosmetic science》2012,34(3):280-283
A natural, moisturizing alcohol-based hand rub (ABHR) containing okra (Abelmoschus esculentus) polysaccharide was formulated to reduce the dryness caused by traditional hand-cleansing products. The ABHR developed also reduced infectious disease transmission. Preliminary evaluations of the stable natural hand hygiene preparations were conducted to determine preference and short-term moisturizing efficacy in volunteers. Formulations contained varying amounts of gelling agent (0.5% and 0.3% w/v). Accelerated stability testing using a centrifugation assay and six heating/cooling cycles of the ABHR bases were performed. Then, okra polysaccharide (5%, 7%, 10% and 15% w/w) was incorporated into the base, and stability tests were repeated. The moisturizing okra polysaccharide was compatible with the formulations at all concentrations. All of the formulated ABHRs were stable. Sensory evaluation was conducted in 36 volunteers. The two most preferred okra ABHRs were patch-tested in 12 volunteers; results indicated none of the preparations caused irritation. Efficacy of the most preferred moisturizing ABHR containing 0.3% gelling agent and 10% (w/v) okra extract was determined. Short-term moisturizing efficacy of a single application was examined in 20 volunteers. The okra ABHR hydrated skin significantly better than a control ABHR (P < 0.005) at 30 min after application. Skin moisture was retained for 210 min of the observation period. Thus, the ABHR product containing moisturizing okra is safe, efficacious and possesses desirable properties. The formulation can be applied every 3 h for good hand hygiene with moisturizing efficacy. 相似文献
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黄秋葵富含碳水化合物、氨基酸、蛋白质、黄酮、维生素和多种矿物质元素,具有很好的营养保健功能。新鲜的黄秋葵水分和多糖黏液含量较高,极易褐变和腐烂变质。采用多种加工处理方式,能够延长黄秋葵的食用期,促进产品种类多样化。但是不当的加工方式会造成产品营养成分大量流失,因此选用适当的加工处理方式尤为重要。而真空冷冻干燥技术对干燥过程中产品的色泽、风味和营养成分都有很好的保护作用,能有效解决黄秋葵在加工过程中品质下降的问题。本文以真空冷冻干燥技术在秋葵干制、制备秋葵多糖、生产秋葵固体酸奶等方面的应用为基础,综述了真空冷冻干燥技术在保证秋葵的使用价值,促进黄秋葵产品多样化中的应用情况,为秋葵产品的现代化生产提供参考。 相似文献