食品乳化剂的作用特性及其在面粉制品中作用研究

较系统地介绍了食品乳化剂的基本特性及其在食品中的作用机理；综合的对乳化剂在面粉制品中的作用方式进行分析阐述，并对我国乳化剂的应用现状进行了分析。     

乳化剂与小麦面粉蛋白质相互作用研究

该文论述乳化剂与小麦面粉蛋白质作用机理、作用方式及作用历程,同时,还讨论影响二者相互作用效果因素。作用机理包括乳化剂与蛋白质复合物研究、相行为和混合体系界面吸附;作用方式论述疏水键作用、静电作用和范德华力作用;作用历程包括和面阶段、醒发阶段和蒸制烘烤阶段;影响二者作用效果因素有乳化剂的类型、介晶结构、面筋含量和乳化剂与蛋白质作用方式等。乳化剂与小麦面粉蛋白质相互作用探讨对焙烤食品行业具有特别重要理论意义和实际应用价值。     

溴酸钾的替代以及面粉改良剂

主要介绍溴酸钾作为面粉改良剂的作用机理,论述了氧化剂、乳化剂、酶制剂、胶体物质等四类物质对面粉的改良作用原理以及作为溴酸钾替代物的可行性.     

酶制剂、乳化剂、食品胶对拉面粉品质的影响

采用正交试验设计方法，应用粉质仪、拉伸仪对酶制剂、乳化剂、食品胶在拉面粉中的作用进行分析，了解酶制剂、乳化剂、食品胶对面团品质的影响。     

乳化剂在面包制作中的应用

本文阐述了乳化剂对改良面包面团加工性能以及对面包保鲜和抗老化的作甩机理,通过比较乳化剂与其它面粉改良剂的性质,说明乳化剂在诸多方面有着自身的优势。综述了乳化剂在面包中单独应用以及与其它强筋剂以及酶制剂复合使用的研究进展,乳化剂与其它面粉改良剂复合使用具有良好的前景。     

乳化剂对面粉品质的稳定性研究

通过对乳化剂作用机理的分析，阐述乳化剂通过与蛋白质、淀粉、脂类物质的连接来稳定面粉品质，以及乳化剂在面制食品的制作过程中，通过提高对工艺的适应性和对辅料变化的耐受力，在客观上起到稳定面粉品质的作用，同时对乳化剂和酶制剂在稳定面粉品质方面的协同增效作用进行了简要的讨论，     

复配食品乳化剂在食品生产中的应用研究进展

本文论述了食品乳化剂的复配技术原则,举例介绍食品乳化剂的复配技术在粮油食品、乳饮料、巧克力、植物蛋白饮料、冰淇淋等食品生产中的应用,并探讨了我国食品乳化剂的开发前景。     

乳化剂在粮油食品中作用机理的研究（上）：（乳化,脂肪晶体改良,发泡作用）

本文根据我国食品工业当前乳化剂研究和应用的现状,应用食品化学和表面活性剂物理化学的理论,较详细地论述了乳化剂在各类食品中的作用机理,指出了乳化剂在不同食品中所起的重要作用。     

乳化剂在饺子粉中的应用研究

以市售面粉为试验材料，分析了3种不同乳化剂对标准粉和特一粉流变学特性的影响。结果表明，乳化剂对面粉稳定时间和5cm拉伸阻力改良效应较大；分析了乳化剂对饺子皮蒸煮特性的影响，并在此基础上得出了标准粉和特一粉的乳化剂添加较佳用量。     

乳化剂在面包生产中的作用效果与作用机理

本文应用日本市售的九种乳化剂,比较研究了这九种乳化剂在面包生产中的作用效果,并从乳化剂与食品成分相互作用的角度,论述了乳化剂的作用机理,乳化剂在面包生产中具有改良面团物性,增大面包体积和延缓制品老化的作用。     

EFFECT OF EMULSIFIERS AND FUNGAL α-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD

Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal α -amylase was also incorporated into the flour at 5–20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour.

PRACTICAL APPLICATIONS

Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and α -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and α -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter.     

Processing peas for producing macaroni

 Pea flour from green and yellow mature pea seeds (Pisum sativum) was processed by adding emulsifiers (Glycerol-monostearate GMS, and Amidan 250B polar type monoglyceride, A250). Doughs obtained were cooked for 15 min and 30 min in order to investigate the effect of the presence of emulsifiers and cooking treatment. The quality of macaroni was examined, cooking properties were defined and sensory assessment established. Changes in protein structure were studied by solution fractioning and SDS-PAGE. Modification of the monosaccharide, disaccharide and α-galactoside contents and trypsin inhibitor activity (TIA) were also studied. The addition of emulsifiers improved dough quality. Emulsifiers fundamentally change the solubility of protein fractions, and they were able to promote the soluble fraction molecular weight distribution and the infiltration of low molecular weight fractions into the protein network. The soluble carbohydrate content was not modified by the addition of emulsifiers whilst cooking time affected its content. α-Galactoside content and TIA were reduced after the addition of emulsifiers and the cooking of peas. Received: 2 November 1995/Revised version: 12 February 1996     

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.     

Emulgatoren in Brot und Kleingeb?ck

Zusammenfassung Die Verbesserungen der Herstellungstechnologie und Qualität von Brot und Kleingebäck durch Emulgatoren ergeben sich aus ihren klassischen grenzflächenaktiven und lebensmittelspezifischen Eigenschaften (Wechselwirkungen mit den Mehlinhaltsstoffen). Auf diesen Eigenschaften beruhen die direkten Emulgatorwirkungen, die Grundlage für weitere sogenannte indirekte Emulgatorwirkungen sind. Beide besitzen in der Teigphase eine besondere Bedeutung, während im fertigen Gebäck nur indirekte Wirkungen auftreten (z. B. Frischhaltung).

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Emulsifiers in bread and other baked goods -Direct and indirect effects

Summary Improvement in manufacturing technology and quality of bread and small baked goods by using emulsifiers results from their classic interfacial and food-specific properties (interaction with flour components). The direct effects of emulsifiers are based on these properties. These direct effects in turn form the basis for further so-called indirect effects. They both have special importance in the dough phase whereas in the baked goods only indirect effects are obvious (antistaling effects).

     

蛋白质乳化作用与置换吸附探讨

乳化剂是食品加工中广泛应用的添加剂之一。蛋白质作为一种天然乳化剂,具有较大的市场潜力,受到广泛关注。酪蛋白、乳清蛋白、鸡蛋黄等作为常用的蛋白质乳化剂已大量应用于食品中,获得广泛认同。探讨了蛋白质作为乳化剂的乳化作用机理,介绍了复合蛋白质乳化体系中蛋白质的置换吸附(displacement adsorption)过程、发生的条件以及相关研究进展,为复合蛋白质乳化剂的选择和开发提供了理论依据。     

Droplet Size and Emulsifier Type Affect Crystallization and Melting of Hydrocarbon-in-Water Emulsions

Differential scanning calorimetry was used to monitor crystallization and melting of 20 wt% n-hexadecane oil-in-water emulsions. The temperature at which droplet crystallization occurred depended on type of emulsifier used to stabilize the droplets: sodium caseinate, whey protein isolate, Tween 20. 40. 60 and 80 or sodium dodecyl sulfate. Emulsifiers with hydrocarbon; ails close in structure to n-hexadecane promdted crystallization at higher temperatures, which suggested that emulsifier molecules at the interface acted as nucleation sites for oil. Smaller droplets crystallized at a slower rate than larger droplets. Droplet size and emulsifier type had no appreciable effect on melting behavior of the droplets.     

VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH II. EFFECTS OF EMULSIFIERS

The viscoelastic behaviour during the gelatinization of starch in the presence of emulsifiers was studied in oscillatory shear. Glycerol-monostearate and sodium stearoyl-lactylate delayed the viscoelustic changes during gelatinization in a way which was intetpreted as related to the granules being stiffer in presence of these emulsifiers. Sodium abdecyl sulphate caused a destabilization of the granules, resulting in the rheological changes occurring at lower temperatures. Emulsifiers increased the viscous part of the rheological response. In a wary-starch variety, where the amount of amylase is small, emulsifiers had only a small effect on gelatinization. It was concluded that the formation of an amylose-lipid complex was of importance if an emulsifier was to exert an effect.     

乳化剂在冷食品中的应用研究

根据料液透光度越低,乳化效果越好的原理,采用721型分光光度计,为冷食品浆料选择具有较好乳化效果的乳化剂。在常用雪糕配方的冷食品浆料中加入各种HLB值的乳化剂,测定浆料的透光度。从中得出:HLB值等于8时的乳化剂对浆料具有较好的乳化效果;38.1%蔗糖脂肪酸酯(HLB值=15)与61.9%单硬脂酸甘油酯的混合物是常用雪糕配方浆料的较适宜乳化剂。     

菊糖对不同筋度面粉的粉质特性和凝胶质构特性的影响

添加不同比例(0%、2.5%、5%、7.5%)的菊糖于不同筋度的面粉中,比较其对不同筋度面粉粉质特性和凝胶质构特性的影响。利用粉质仪和质构仪分别测量其相应指标。结果表明:随着菊糖添加量的增加,面粉的吸水量降低,形成时间增大,稳定时间增大,弱化度降低;同时菊糖的添加导致了面粉凝胶的硬度下降、粘聚性先下降后上升,胶着性下降,咀嚼性下降,回复性呈先减小后增大。各筋度面粉的比较研究发现:吸水率的下降速度为中筋面粉 > 低筋面粉 > 高筋面粉,稳定时间增大程度排序为低筋面粉 > 中筋面粉 > 高筋面粉,弱化度下降程度为低筋面粉>中筋面粉>高筋面粉;当菊糖添加量超过5%时,高筋面粉硬度 > 中筋面粉硬度 > 低筋面粉硬度,高筋面粉凝胶弹性 > 中筋面粉凝胶弹性 > 低筋面粉凝胶弹性,中筋面粉粘聚性 > 高筋面粉粘聚性 > 低筋面粉粘聚性,当添加量为7.5%时,中筋面粉的咀嚼性等于高筋面粉。总的来说,菊糖增强了面粉的筋力,且对低筋面粉的筋力增强效果最强,会使面粉的凝胶质构指数改变,对于不同筋度的面粉影响不一样,具有一定的差异性。