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研究添加不同比例(0.1%、0.3%、0.5%和0.7%)海藻酸钠对冷冻面团面包烘焙特性的影响。结果表明,添加海藻酸钠能提高冷冻面团的持水率,减少冷冻面团醒发时间;增大面包的比容,降低面包的硬度和咀嚼性,提高弹性,改善冷冻面团面包的品质。感官评定显示,冻藏不同天数后,添加0.3%的海藻酸钠面包感官评分值最高。 相似文献
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面包专用粉试验方法的研究 总被引:2,自引:0,他引:2
烘焙试验是检验面包专用粉操作性能和食用品质最直接、最有效的方法。因此,立足烘焙试验,从面包的制作工艺和品种入手,发现在面包的制作过程中将盐、糖和酵母分别溶解依次加入面粉,对面包的质量及试验结果至关重要。在试验品种方面,主食面包最易区分面包的结构层次;无盖土司最能反映面包的体积和外在质量;圆形面包则可检验面包粉拉力比数的适宜程度,表明面团的耐搅拌、耐醒发及持气能力的大小。 相似文献
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不同增稠剂对低糖番茄果酱凝胶效果的研究 总被引:1,自引:0,他引:1
研究不同增稠剂对番茄果酱凝胶效果的影响,使其更好的为人体所吸收。探讨低糖番茄果酱凝胶效果受酱体可溶性固形物含量、pH、增稠剂的种类及使用浓度的影响,其适宜的工艺条件分别为:海藻酸钠用浓度0.5%p,H为5;羧甲基纤维素使用浓度1.2%,酱体pH为4或5;明胶使用浓度明胶大于或等于1%,酱体pH为4;果胶使用浓度1.5%,pH为3;淀粉使用浓度5.0%,pH为4;凝胶效果良好。 相似文献
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以黑豆、花生为主要原料,经烘烤、磨浆、调配等工序研制黑豆花生复合饮料。通过正交试验,以感官鉴定评分为考察指标,研究了黑豆花生复合饮料的配方及稳定剂添加比例。试验结果表明:采用50%黑豆浆、40%花生浆、加糖量5%的饮料配方时,感官品质最佳;添加0.1%蔗糖酯、0.05%羧甲基纤维素钠、0.05%海藻酸钠制成的饮料稳定性较好。 相似文献
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通过使用食品添加剂(羧甲基纤维素钠、瓜尔胶和单双甘油脂肪酸酯)改良冷藏发酵糙米面包品质,以面团的质构特性、水分状态、发酵力及其面包的质构特性、色泽和比容为评价指标,通过对比研究确定冷藏发酵糙米面包中添加剂的最适添加量。结果表明:0.04%羧甲基纤维素钠、0.04%瓜尔胶和0.04%单双甘油脂肪酸酯按1∶1∶1组成的0.12%复配添加量为冷藏发酵糙米面包最适添加量,与未使用添加剂的对照组相比,面团和面包硬度降低了30.8%和45.7%,弹性提高了54.7%和23.3%;面团强结合水和弱结合水显著增多,内部水分稳定,且面团发酵力增大了42.8%;相应面团制作的面包颜色最浅最亮白,面包比容增大了53.6%。 相似文献
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本试验研究了不同稳定剂对白果饮料稳定性的影响。以白果为主要原料,加入柠檬酸、白砂糖、羧甲基纤维素钠、卡拉胶和海藻酸钠等辅料,经过预处理、打浆、过滤、磨浆、调配、均质、脱气、灭菌和罐装等工艺制成白果植物饮料。通过单因素试验和正交实验研究3种复配稳定剂的最佳配比,以果汁沉降率和感官评分为评价指标,得到了白果饮料复配稳定剂的最佳配比为羧甲基纤维素钠0.05%、卡拉胶0.08%和海藻酸钠0.06%,沉降率为2.45%。同时,白果饮料色泽鲜亮,质地均匀,无沉淀和分层,具有白果特有香气,口感细腻润滑,黏稠适中,酸甜可口,是一款老少皆宜的植物饮料,进而为白果的食品加工相关研究提供参考。 相似文献
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María J. Correa 《International Journal of Food Properties》2013,16(4):849-861
The effect of commercial modified celluloses: microcrystalline cellulose, carboxymethyl cellulose, and hydroxypropylmethyl cellulose on bread quality attributes and their potential protective effect with respect to bread staling were analyzed. Two levels of gums were assayed (0.5 and 1.5 g/100 g flour). The best performance was obtained with carboxymethyl cellulose and hydroxypropylmethyl cellulose F 4 M at both levels; these gums led to higher specific volumes and a better crumb texture as measured by texture profile analysis. In general, crumbs were softer, more cohesive, and resilient and exhibited lower chewiness values. Other gums like microcrystalline cellulose and hydroxypropylmethyl cellulose F50 did not improve bread quality on the same extent. Mechanical spectra obtained by dynamic mechanical analysis assays indicated a marked change in molecular mobility when carboxymethyl cellulose was present. Bread staling was evaluated by texture profile analysis, moisture loss, and calorimetric assays. Gums did not avoid retrogradation and even exhibited an accelerating effect, probably due to changes in water retention and migration during storage. However, in most cases, final crumb hardness in samples with hydrocolloids was lower than that in the control sample. 相似文献
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A. H. MUHR J. M. V. BLANSHARD S. J. SHEARD 《International Journal of Food Science & Technology》1986,21(2):587-603
Sodium alginate, methyl cellulose and sodium carboxymethyl cellulose at concentrations of ∼ 1% do not change the homogeneous nucleation temperature (TH) of water or of sucrose solutions by more than the experimental uncertainty of ±2°C. Stabilizers at a concentration of 0.0067 g/ml showed a variety of effects on heterogeneous nucleation in 0.75 g/ml sucrose solution. Xanthan gum showed a slight inhibitory effect, methyl cellulose showed little effect, sodium pectate, sodium carboxymethyl cellulose and microcrystalline cellulose caused slight increases in the incidence of heterogeneous nucleation, and sodium alginate caused a substantial increase. The effect of sodium alginate can probably be attributed to inclusions rather than to the polysaccharide molecules themselves. It is concluded that none of the stabilizers affects nucleation of ice to an extent which would be of significance in frozen confectionery products. 相似文献
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A. H. MUHR J. M. V. BLANSHARD S. J. SHEARD 《International Journal of Food Science & Technology》1986,21(5):587-603
Sodium alginate, methyl cellulose and sodium carboxymethyl cellulose at concentrations of ∼ 1% do not change the homogeneous nucleation temperature (TH) of water or of sucrose solutions by more than the experimental uncertainty of ±2°C. Stabilizers at a concentration of 0.0067 g/ml showed a variety of effects on heterogeneous nucleation in 0.75 g/ml sucrose solution. Xanthan gum showed a slight inhibitory effect, methyl cellulose showed little effect, sodium pectate, sodium carboxymethyl cellulose and microcrystalline cellulose caused slight increases in the incidence of heterogeneous nucleation, and sodium alginate caused a substantial increase. The effect of sodium alginate can probably be attributed to inclusions rather than to the polysaccharide molecules themselves. It is concluded that none of the stabilizers affects nucleation of ice to an extent which would be of significance in frozen confectionery products. 相似文献
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本文研究了海藻酸丙二醇酯(Propylene glycol alginate,PGA)对全麦冷冻面团冻藏期间稳定性的影响,并探究了冷冻面团烘焙面包品质的变化。将0.3%的PGA加入全麦面团,通过测定冷冻面团冻藏1、2、3、4和5周后发酵特性、流变特性、蛋白质二级结构、微观结构以及面包的比容、质构特性、内部纹理结构和老化程度等,研究冷冻面团冻藏期间的稳定性。结果表明,随着冻藏时间的延长,添加PGA的冷冻面团在冻藏5周后具有较好的保水性,其发酵特性及流变特性相对于对照组均有所改善。冻藏5周后,对照组与PGA组其面包比容分别下降了19.872%和14.153%;面包硬度分别升高了64.186%和36.386%;气孔表面积分率分别下降了3.497%和2.300%;老化焓值分别上升了65.142%和42.416%。添加PGA能延缓冷冻面团冻藏期间β-折叠含量的上升和β-转角相对含量的下降。电镜扫描图(SEM)显示,随着冻藏时间的延长,PGA组的冷冻面团孔洞数目相比对照组明显减少且大小均匀,面筋网络结构完整性和连续性提高。研究结果表明PGA可以有效地延缓冷冻面团在冻藏期间的品质劣变,维持冷冻面团的稳定性并提高面包的烘焙特性。 相似文献
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Additives, such as sucrose, d-sorbitol, glycerol, sodium alginate, carboxymethyl cellulose, silica gel, gelatine, non-fat skimmed milk and a commercial adhesive were added to conidia of Penicillium frequentans at two different points in the production process of the formulation of this fungus to improve conidial adhesion. Conidial adhesion was estimated as the number of P. frequentans conidia (no. conidia cm(-2)) and colony-forming units of P. frequentans per unit area (cfu cm(-2)) that adhered to glass slides or to peach surfaces. The P. frequentans conidial concentration had a significant effect on conidial adhesion, while the shelf life of conidia did not have any effect. The highest adhesion of P. frequentans conidia to glass slides was observed when conidial concentrations were greater than 10(6) conidia ml(-1). P. frequentans conidial adhesion was improved when 1.5% sodium alginate or 1.5% carboxymethyl cellulose were added to the conidial mass obtained after production and before drying by the fluid bed drying process. Conidial adhesion was also enhanced when 1.5% sodium alginate, 1.5% carboxymethyl, or 1.5% gelatine were added to conidia after fluid bed drying. P. frequentans formulations with 1.5% sodium alginate or 1.5% carboxymethyl cellulose were more effective in reducing brown rot caused by Monilinia laxa than dried P. frequentans conidia alone. Our results show that additives can improve adhesion of P. frequentans conidia to fruit surfaces, resulting in more effective control of brown rot in peaches. 相似文献