共查询到19条相似文献,搜索用时 781 毫秒
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研究了四种不同熔点油脂所包埋的L-抗坏血酸对面团的氧化特性,以及对面包品质改良的影响,通过正交试验研究了包埋L-抗坏血酸的最佳配比。结果显示,包埋用的油脂熔点以及面团醒发温度对面团的延伸率以及拉伸特性有影响,即用油脂包埋的L-抗坏血酸可以在相对应的面团温度下释放出来,因此可利用不同熔点的油脂包埋L-抗坏血酸,使其在醒发后期和烘烤前期释放出来再起作用,延长L-抗坏血酸的氧化作用时间。正交实验得到四种样品最佳配比为:牛油包埋的L-抗坏血酸0.025g/kg面粉,棕榈油包埋的L-抗坏血酸0.025g/kg面粉,氢化棕榈油包埋的L-抗坏血酸0.05g/kg面粉,棕榈油硬脂包埋的L-抗坏血酸0.075g/kg面粉。 相似文献
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研究了一种L-抗坏血酸脂肪酸酯(AFAE)合成新途径。实验结果表明,氢化棕榈油、大豆油和海狗油等食用油脂作为脂肪酸基团供体,在固定化脂肪酶的催化下,在有机溶荆中与L-抗坏血酸直接进行酯交换反应形成L-抗坏血酸脂肪酸酯。对反应介质体系的筛选发现,在叔戊醇中用Novozym435催化此反应所得的产物浓度最高。对影响合成抗坏血酸脂肪酸酯的因素进行了探讨,确定了最适反应条件:初始油脂底物浓度为200-600mmol/L,温度为55℃,反应时间为9h。此条件下产物质量浓度可达43.51g/L。 相似文献
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戊糖和己糖共发酵生产燃料乙醇发酵体系优化研究 总被引:2,自引:0,他引:2
研究了戊糖和己糖共发酵生产燃料乙醇发酵体系的影响因素.正交试验获得的最佳发酵体系为:在基础发酵培养基中添加φ(Tween-80)=0.025%,ρ(聚乙烯醇4000)=100g/L,p(L-谷氨酰胺):0.625g/L.在此条件下,发酵至72h时,乙醇产率为43、56%. 相似文献
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本实验研究了泰式鱼糜的保鲜技术。通过对几种防腐剂的抑菌效果,不同的抗氧化剂和增效剂的抗氧化性能及其复配效果,并对发色剂及发色助剂对鱼糜发色效果进行了正交试验,结果表明以乳酸链球菌素0.3g/kg、TBHQ0.15g/kg、亚硝酸钠0.08g/kg复合对鱼糜的防腐保鲜效果最佳。 相似文献
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Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics 总被引:1,自引:0,他引:1
ABSTRACT: The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglyc-erides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size-exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small-scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics. 相似文献
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Tunay Dik Füsun Yndem‐Makascolu Cem H Ayta N Suzan Kncal 《Journal of the science of food and agriculture》2002,82(4):405-413
The process of making a dough, allowing time for maturation, dispersing the dough in water and wet sieving/washing to obtain a protein fraction and starch milk was studied using response surface methodology by changing the water to flour ratio in dough making (400–710 g kg?1), maturation time (45–660 s) and the type of flour. Two grades of bread wheat flour and durum clear flour were studied. The effects of aging at ambient temperature for up to 29 days and the addition of ascorbic acid at 100 or 500 mg kg?1 flour on separation behaviour were also studied for freshly milled high‐grade (65% extraction) bread wheat flours at constant maturation time, 600 s, and at optimum farinograph water absorption value. The quantities and dry matter contents of the protein fraction and starch milk were measured; a sample of starch milk was centrifuged to obtain decantate, tailings and prime starch fractions, and the dry matter contents of each were determined. All the dried samples were also analysed for protein content. The fractional recoveries of dry matter and protein in the protein fraction, prime starch, tailings and decantate were calculated for each experiment. The acid values of flour oils were also determined on some aged flour samples. The results indicated superior separation characteristics in high‐grade wheat flour compared with lower‐grade flours. The water to flour ratio was more influential than maturation time within the range studied. Contrary to the initial expectation, no statistically significant effect of flour aging was observed in the studies with no additive, and ascorbic acid addition was not found to improve the wet separation behaviour, the separation behaviour becoming even worse at the 100 mg kg?1 level. Acid value showed a slight increase with time. © 2002 Society of Chemical Industry 相似文献
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加工条件对油条中丙烯酰胺含量的影响 总被引:1,自引:0,他引:1
油条在油炸温度160~200℃、油炸时间3~5min时,油条可取得最佳感官特征,同时也是丙烯酰胺产生最多的时段。以菜籽油、大豆油、花生油、玉米油作油炸用油,硫酸铝钾作膨松剂,油条中丙烯酰胺的最高含量不超过150μg/kg;而用棕榈油时,丙烯酰胺的最高含量约为250μg/kg。用0.3%的酵母粉作发酵剂,用棕榈油、花生油炸制的油条中丙烯酰胺最高含量分别达到1589.41和953.60μg/kg,是用硫酸铝钾作膨松剂的油条中丙烯酰胺含量的6.29倍和8.13倍。用泡打粉作膨松剂制得的油条,丙烯酰胺含量明显下降,平均约为50μg/kg。以果葡糖浆作甜味剂的油条中丙烯酰胺含量较蔗糖作甜味剂的油条平均增加约10%。因此,油炸温度160~200℃、油炸时间3~5min,以棕榈油作油炸用油,酵母作发酵剂,果葡糖浆作甜味剂可大大增加油炸面制品中丙烯酰胺含量。 相似文献
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为了提高面包营养价值,改善滋味,降低面包老化速度,延长保质期,将甘薯淀粉添加到面包当中,采用单因素和正交实验,考察配方(甘薯淀粉、黄油、干酵母的添加量)及加工工艺(一次醒发时间、醒发温度和烘焙时间)对面包感官性状和质构的影响。基于模糊数学的评价方法评价甘薯淀粉面包的品质,对甘薯淀粉面包的形状、色泽、松软度、香味、滋味进行感官性质的分析。结果表明:最佳配方为混合粉(小麦粉+甘薯淀粉)150 g,甘薯淀粉的含量为15 g、黄油15 g、干酵母5.5 g;最优加工工艺为一次醒发时间为60 min、醒发温度为25 ℃、烘焙时间为9 min;最优条件下其硬度为27.95 N,弹性为15.18 mm,咀嚼性为228.30 mJ,胶粘性为15.05 N。按此条件制作的甘薯淀粉面包色泽金黄,外形饱满,柔软适口具有甘薯淀粉面包特有的风味,为甘薯淀粉面包工业化生产提供理论指导,同时丰富面包种类,拓宽甘薯淀粉用途。 相似文献
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A laboratory scale technology was developed to fortify wheat flour with absorption promoters of iron, such as ascorbic acid, disodium ethylenediaminetetraacetic acid (NaEDTA) and with a stabilizer, sodium hexametaphosphate (SHMP), with or without iron. The in vitro bioavailability of iron in food (Indian bread, chapathi) prepared with the wheat flour fortified at 60 mg of iron/kg in the presence (1:1 molar ratio) or absence of the three chemical additives was tested. NaEDTA and ascorbic acid enhanced the in vitro bioavailability of native iron from Indian bread while SHMP had no effect. All three additives showed a trend of enhancing the in vitro bioavailabilty of total iron (native and added iron) from iron fortified chapathis. The predicted bioavailability of iron in man from Indian bread containing ascorbic acid or NaEDTA was twice as high than that with wheat flour alone or that with SHMP (8%). Similar enhancing effects of these two compounds were shown with iron-fortified wheat flour. It is concluded that wheat flour fortified with ascorbic acid or NaEDTA, either with or without iron, can enhance the predicted bioavailability of both native and added iron in man. 相似文献
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The aim of this work was to study the effects of sourdough fermentation of wheat flour with Lactobacillus plantarum, on the quality attributes of mixed oat-wheat bread (51 g whole grain oat flour and 49 g/100 g white wheat flour). Emphasis was laid both on β-glucan stability as well as bread structure and sensory quality. The variables of the sourdough process were: dough yield (DY), fermentation time, fermentation temperature, and amount of sourdough added to the bread dough. The sourdough process was shown to be a feasible method for mixed oat-wheat bread, and, when optimized, provided bread quality equal to straight dough baking. A small amount (10g/100 g dough) of slack sourdough fermented at high temperature for a long time resulted in the most optimal sourdough bread with the highest specific volume (3.5 cm3/g), the lowest firmness after 3 days storage (0.31 kg), and low sensory sourness with high intensity of the crumb flavour. Wheat sourdough parameters did not affect the content of oat β-glucan in the bread. Additionally, both straight dough and sourdough bread contained 1.4-1.6 g β-glucan/100 g fresh bread. The average molecular weight of β-glucan was 5.5 × 105 in both types of bread, while that of oat flour was 10 × 105. This indicates that a slight degradation of β-glucan occurred during proofing and baking, and it was not affected by variation in the acidity of the bread between pH 4.9-5.8. 相似文献
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JIWAN S. SIDHU SUAD N. AL-HOOTI JAMEELA M. AL-SAQER AMANI AL-OTHMAN 《Journal of food quality》2001,24(3):235-247
Raw wheat germ, known to be high in vitamin E and other phytochemicals, was used to develop pan bread formulations. The raw wheat germ used had protein, fat and ash contents of 27.88, 9.86 and 4.33%, respectively, compared with 11.35, 1.26 and 0.61% for white flour. Reduction in specific loaf volume, due to the inclusion of wheat germ, was significantly restored by using a combination of 30 ppm potassium bromate and 50 ppm ascorbic acid. At levels of 10 and 20% germ incorporation, the use of 3.0% enzyme‐active soy flour significantly improved the specific loaf volume of the test breads. In comparison with white‐flour control bread, panelists did not find any significant differences in any of the sensory attributes of the test bread samples containing up to 10% wheat germ and 0.5% sodium stearoyl‐2‐lactylate (SSL). The minerals, protein and fat content of wheat‐germ‐enriched breads, was superior to the white‐flour control bread. It can be concluded that phytochemical‐enriched pan bread with superior nutritional and sensory qualities can be produced using white flour, 20% wheat germ, 0.5% SSL, 30 ppm potassium bromate and 50 ppm ascorbic acid. 相似文献