乳化剂对面粉糊化性质的影响

通过快速黏度测定仪（RVA）研究了分子蒸馏单甘酯（DGMS）、双乙酰酒石酸单甘酯（DATEM）、硬脂酰乳酸钙钠（CSL—SSL）、蔗糖酯（SE）四种乳化剂对面粉糊化特性的影响。结果发现，不同种类的乳化剂对面粉的糊化特性影响不同。     

双乙酰酒石酸单甘酯对馒头品质改良作用的研究

研究双乙酰酒石酸单甘酯(Diacetyltartaric acid ester of monoglycerides,DATEM)对馒头品质的影响,以及DATEM与单甘酯(GMS),脂肪酶复配后对馒头品质的作用.研究结果表明,DATEM在馒头制作中的最佳添加量为0.10%(以面粉质量计,下同).在DATEM与单甘酯的复配中,0.10% DATEM与0.20%单甘酯复配后馒头的感官评分最高,0.10?TEM与10哦脂肪酶复配后总分最高.DATEM添加量为0.10%,单甘酯添加量为0.05%且脂肪酶添加量为10 mg/dg时馒头能获得最好品质.     

乳化剂和水解胶体对全麦面包质量的影响

研究了单甘油二酯（MDG）、单甘油酸酯（DATEM）、瓜尔胶（GG）以及羧甲基纤维素（CMC）对全麦粉面团和最终产品功能特性的影响。一种反映表面模型用于评价所观察到的影响并测定全麦粉面包的最佳配方。研究包括下述44个综合的独立参数：MDG（0．0～0．6份）、DATEM（0．0～0．6份）、GG（0．0～1．0份）和CMC（0．0～1．0份）。测定每一种综合配方的面团特性为：最终醒发时间、发酵稳定性、面团弹性以及面团高度。影响面包质量的因素是通过对比容、面包芯组织结构、面包芯弹性以及贮存期间面包硬度增大的测定进行研究。     

单甘酯对米粉面包的感官品质及质构特性的影响

主要研究了添加单甘酯对米粉面包的感官和质构的影响,并考察了添加不同量单甘酯的米粉面包在贮存过程中的感官及质构特性的变化。结果表明,添加单甘酯可以明显改善米粉面包的感官品质,降低米粉面包的硬度,提高其弹性、黏聚性和回复性,同时还能延缓米粉面包在贮藏过程中质构特性的变化,提高其贮藏品质。添加0.5%单甘酯的米粉面包综合品质最佳,且具有较好的抗老化效果。     

响应面法优化板栗面包复合改良剂的研究

利用响应面分析法优化三种面包改良剂在板栗面包中的添加量.以板栗面包评分为评价指标,在考察单因素对板栗面包抗老化效果及面包评分影响的基础上,利用Box-Beheken响应面分析法确定三种改良剂的最佳组合.实验表明:在板栗面包制作过程中按板栗粉及面包粉总质量添加0％α-淀粉酶、1.1％黄原胶、0.3％单甘酯时,板栗面包具有良好的焙烤品质,且在贮存7d后,面包芯硬度比对照组下降46.4％,有效延缓了面包老化,延长了其货架期.     

不同乳化剂对糯米糕品质的影响及抗老化研究

以糯米粉、粘米粉为原料制作糯米糕,以感官评定与质构分析为指标,研究不同食品乳化剂对糯米糕品质的影响及抗老化效果。结果表明:单一乳化剂对糯米糕品质的改善均有一定的作用,单独添加蔗糖脂肪酸酯(sucrose fatty acid ester,SE)0.60%、单硬脂酸甘油酯(glyceryl monostearate,GMS)0.20%、羟丙基二淀粉磷酸酯(hydroxypropyl distarch phosphate,HPDSP)0.60%和硬脂酰乳酸钠(stearic acid sodium lactate,SSL)0.20%时对糯米糕品质改良效果最理想。在7 d、4℃贮藏过程中,SE、HPDSP和SSL对糯米糕均有不同程度的抗老化效果,其中添加量分别为SE(1.20%)、HPDSP(0.70%)和SSL(0.20%)时抗老化效果最好,而GMS则抗老化效果不明显;4种食品乳化剂中SE(1.20%)的抗老化效果明显优于其他3种。     

脂肪酶替代双乙酰酒石酸单双甘油酯对压面面团流变学和面包烘焙特性的影响

将脂肪酶引入到面团体系中,与乳化剂双乙酰酒石酸单双甘油酯(DATEM)作对比,通过面包的比容和质构等评价指标,研究脂肪酶和乳化剂DATEM对面包烘焙品质的影响并进行比较分析。结果表明,相比于DATEM,添加脂肪酶可降低硬度和咀嚼性,提高抗老化特性,使面包芯组织柔软,并且感官评定得分提高。     

不同乳化剂对小麦胚芽酥性饼干的品质影响研究

在酥性饼干基本配方基础上,添加小麦胚芽加强营养,并测试其对饼干品质的影响,以饼干的硬度、酥脆度为评价指标,结果表明,在添加量0~10%的范围内,随着小麦胚芽添加量的增加,饼干的硬度逐渐下降,酥脆度有所提升;为进一步改善小麦胚芽酥性饼干的品质,选取单脂肪酸甘油酯(GMS)、月桂酸单甘酯(GML)、蔗糖脂肪酸酯(SE)、硬脂酰乳酸钠(SSL)4种乳化剂,以饼干延展率、硬度和感官评价值为评价指标,优选出其中效果最好的乳化剂及其最适添加量,结果表明,GMS及SSL都能改善饼干的品质,SSL的作用更为显著,GMS最适添加量为0.4%,SSL最适添加量为0.5%。     

乳化剂和酶制剂在发酵面制品中的改良作用

研究了乳化剂和酶制剂对于发酵面制品的改良作用.乳化剂如双乙酰酒石酸单甘酯(DATEM)可以强化面筋;分子蒸馏单甘酯可以抑制直链淀粉的老化(回生).酶制剂如木聚糖酶可以改善面团的延展性,增强面筋弹度;抗老化酶如麦芽四糖酶可以延缓支链淀粉的老化.乳化剂和酶制剂的协同作用为发酵面制品的品质改良提供了解决方案.     

乳化剂影响新鲜及冷冻面团面包品质的研究

研究了硬酯酰乳酸钠(SSL)、卵磷脂、单甘酯、蔗糖酯、双乙酰酒石酸甘油酯(DATEM)等几种面包加工常用乳化剂对新鲜面团及冷冻面团的力学特性及面包的质构和感官品质的影响。结果表明,乳化剂的添加会显著提高新鲜面团的力学特性和新鲜面团面包的感官品质,卵磷脂为最适乳化剂,适宜添加量为0.45%(面粉为基数);乳化剂对冷冻面团的力学特性的影响不显著,但可以显著改善冷冻面团面包感官品质,SSL为最适乳化剂,适宜添加量为0.30%(面粉为基数)。     

Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs

Antistaling additives—distilled monoglycerides (MGL), diacetyl tartaric ester of monodiglycerides (DATEM), sodium stearoyl lactylate (SSL), carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) and fungal α-amylase—were studied for effects on rheological and fer- mentative properties of white/whole wheat bread doughs, made following straight/sour dough processes. A fractionated factorial design (L³²) was used to evaluate single additive effects and interactions. Single addition of DATEM, followed by SSL, α-amylase and hydrocolloids improved oven rise and final volume. In presence of DATEM, synergistic (MGL) and antagonistic (SSL) effects of additional emulsifiers were found on gassing power. SSL was the only effective conditioner for enhancement of mixing properties. Dough plasticity was negatively affected by MGL addition and by CMC/HPMC in white/whole flours respectively. Some combinations resulted in detrimental dough handling properties.     

Lipid binding of formula bread doughs Relationships with dough and bread technological performance

 Lipid binding of straight/soured started bread doughs treated with sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase and monoglycerides (MGL), diacetyl tartaric acid esters of mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL) was investigated and results correlated with dough and bread performance during breadmaking and storage. For doughs formulated with MGL or DATEM, free and bound lipids accounted, respectively, for 70% and 30% of the increase in non-starchy lipids, which preferentially bind to gluten (MGL) and to the outside part of the starch granules (DATEM). SSL mainly increased the pool of free lipids and preferentially bound to the inside part of the starch granules and loosely to the gluten. Hydrocolloids preferentially bound to the gluten (CMC) and to the outside part of the starch granules (HPMC) respectively; this was associated with a significant displacement of endogenous gluten-bounded lipids to the starchy fraction (CMC) and with a significant decrease in lipids bound to the outside part of the starch granules (HPMC). The addition of α-amylase promoted a release of endogenous, bound lipids, and the sourer starter induced the aggregation of the starch-lipid complexes, revealed by the respective decrease in the level of gluten bounded lipids (α-amylase) and increase in the level of starchy lipids. Desired trends in dough lipid parameters resulting in strengthened gluten, delayed starch gelatinization, softer bread and reduced/delayed bread staling corresponded to high values of both free and starchy lipids, achieved by the incorporation of SSL and/or CMC into doughs. Received: 22 January 1998     

复合乳化剂酶制剂对馒头品质的影响研究

研究了DATEM、SSL-CSL和脂肪酶单体及其复配添加对馒头品质的影响.通过质构仪测试、色差仪测试及感官评分对馒头品质进行了评价.结果表明,单一乳化剂、酶制剂对馒头品质有改善作用,而复合使用改善效果更为明显.最佳复配比例为3g/kgDATEM、1g/kgCSL-SSL、8mg/kg脂肪酶,馒头色度和质构改善显著.     

Effect of storage of surfactant gels on the bread making quality of wheat flour

Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water and varying shortening contents. The SSL, DGMS, GMS and DATEM gels, with and without shortening in them, were stored for 3, 6, 9 and 15 days and their effects on bread-making quality were studied. All the gels improved the bread-making quality, to varying extents depending on the surfactant. On storage of gels, the improving effect was gradually reduced with increasing time, for all the gels made, with or without shortening. The adverse effect of storage on gels with shortening on bread-making quality was greater than that on gels without shortening and it varied from surfactant to surfactant. The results brought to light the adverse effect of storage of gels in improving the quality of bread.     

EFFECT OF SURFACTANT GEL AND GUM COMBINATIONS ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF BREAD

Sodium stearoyl‐2‐lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water. Addition of surfactant gels decreased water absorption by the bread while xanthan, karaya, guar and locust bean gums increased the same. Only DGMS or GMS and gum combinations further improved water absorption. All the gums except for guar along with surfactant gels improved dough stability. Both surfactant gels and gums improved the extensograph dough properties of wheat flour to varying degrees. Alveograph characteristics of wheat flour improved to varying extents with surfactant gels while the gums influenced the viscoelastic properties in differing ways. Different combinations of surfactant gels and gums showed varied influences on rapid visco analyzer characteristics of wheat flour. Both surfactant gels and gums improved the bread making quality. Among surfactants, SSL in combination with gums, and among gums locust bean in combination with surfactant gels improved the bread making quality of wheat flour to a maximum extent.     

Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread

Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such as the reduction of cholesterol and/or glucose levels on blood. Quality improvement of bread containing RS, with an optimized combination of emulsifiers, will be useful in the development of new and healthy bakery products. The objective of this research was to analyse the effects of different emulsifiers on several quality parameters of dough and bread prepared with wheat flour partially substituted with resistant starch as a dietary fibre. A blend of wheat flour/maize-resistant starch (MRS; 87.5:12.5) with sodium chloride, ascorbic acid, α-amylase, compressed yeast and water was utilized. Emulsifiers were incorporated to formulations in different levels according to a simplex centroid design. The viscoelastic, textural and extensional properties of dough were analysed. Bread quality was evaluated throughout the gelatinization and retrogradation of starch, specific volume of loaves, and texture and firmness of bread crumb. The incorporation of 12.5% (w/w) of MRS to wheat flour caused an increase of 5% in water absorption. Stability decreases markedly (from 9.9 to 2.2 min) and the mixing tolerance index increased (from 79 to 35 UF). The sodium stearoyl lactylate (SSL)–diacetyl tartaric acid esters of monoglycerides (DATEM) mixture increased hardness and resistance to extension on dough, whilst dough containing Polysorbate 80 (PS80) was softer; nevertheless, both types of dough retained less CO₂. An optimized concentration of the three emulsifiers (0.24% SSL, 0.18% PS80, 0.08% DATEM, w/w) was obtained by surface response methodology. The bread prepared with this combination of emulsifiers presented a considerable specific volume with a very soft crumb.     

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

The effects of the emulsifiers lecithin (LC), di-acetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) or sodium stearoyl lactylate (SSL) were studied in a gluten-free (GF) batter and bread formulation. Three different levels, i.e. low, medium, and high, were evaluated and compared to a control bread with no emulsifier. The rheological properties of the emulsifiers at their optimum level as well as their effect on starch retrogradation were investigated. Standard baking tests were carried out and the breads were tested over 5 days of storage. Rheological tests suggested that LC reduced the elasticity of the batter and increased the batter consistency during gelatinisation (P < 0.05). A significant increase in the specific volume was found with the addition of the various emulsifiers (P < 0.05). Higher volumes were found for breads with DM whereas lower specific volumes were obtained for the breads with DATEM. With regards to cell size and distribution, significant differences were found across the emulsifiers and the levels used (P < 0.05). Crumb staling revealed significant time effects as well as an increase in the shelf-life by the addition of high levels of DM and SSL. The retrogradation of starch over 5-days did not seem to be affected by the addition of emulsifiers. Overall this study demonstrated that the addition of emulsifiers at their respective optimum level enhanced the quality of the GF breads.     

Effect of Sodium Stearoyl-2-Lactylate on the Rheological and Baking Properties of Wheat Bread Fortified with Defatted Soybean and Sesame Meal

Wheat flour was fortified with 8% DSBM (defatted soybean meal), 12% DSBM and 8% DSBM/4% DSM (defatted sesame meal) to increase the protein content and amino acid profile, and to upgrade the overall nutritional value of the bread. SSL (sodium stearoyl-2-lacty-late), at 0.5 and 1% levels, was incorporated into the three bread systems to overcome the deleterious effect of fortification on bread quality. Amylograph peak viscosity, dough elasticity, dough stability and bread volume improved when SSL was used. Addition of 1% SSL improved rheological properties and bread volume to a greater extent than 0.5% SSL. The control (100% wheat) bread had the best flavor, texture and color scores, followed by the 8% DSBM, 8% DSBM/4% DSM and 12% DSBM breads.