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)。     

重组疏棉状嗜热丝孢菌脂肪酶对面包烘焙品质的影响

为探究重组疏棉状嗜热丝孢菌脂肪酶(Recombinant Thermomyces lanuginosus Lipase Produced by Pichia pastoris,PTL)在面包体系中的使用效果,试验以面包比容、组织结构以及面包芯白度为指标得出其最佳用量。进一步研究比较PTL、商业脂肪酶Lipopan F BG(以下简称FBG)、化学改良剂双乙酰酒石酸单(双)甘油酯(Diacetyl Tartaric Acid Ester of Mono(di)Glycerides,DATEM)对面包烘焙品质的影响,对面团面筋网络结构及面包芯风味物质分别采用扫描电镜(Scanning Electron Microscope,SEM)和顶空固相微萃取-气相色谱-质谱联用法(Head-Space Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometer,HS-SPME-GC-MS)进行分析。结果表明,PTL在面包中的最佳用量为10~20 mg/kg,过量PTL造成不良影响。PTL在增大面包比容、强化面筋结构和提高感官整体接受度等方面仅次于FBG,优于DATEM。面包配方中加入15 mg/kg PTL能明显增大面包比容(9.8%),降低面包硬度,气味和组织结构的感官得分最佳(6.48分和6.82分)。综上,适量PTL能有效改善面包的烘焙品质且具有不同于商业酶的独特优势。     

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.     

面包改良剂对红薯面包面团流变特性的影响及改良剂的优化分析

以高筋粉∶红薯全粉=3∶1为基料制作面包,为了改善红薯面包的品质,利用各种面包改良剂如谷朊粉、乳化剂、亲水凝胶、酶制剂和抗坏血酸,研究其对面团发酵和粉质性质的影响。结果表明,在单因素实验中得到谷朊粉对面团发酵特性有一定的改善,添加量4.5%与5.5%的改善效果最明显且相当。对于其它改良剂选择,乳化剂-二乙酰酒石酸单甘脂(DATEM)、硬脂酰乳酸钠(SSL)、羟丙基纤维素(HPC),亲水凝胶-卡拉胶,酶制剂-葡萄糖氧化酶(GOX)、木聚糖酶(XYL)、脂肪酶(LYP)和抗氧化剂-抗坏血酸(VC)对面团发酵均有不同程度的改善,但羟丙基纤维素(HPC)和脂肪酶(LYP)对混合粉的粉质特性影响不显著。采用两两复合和响应面设计实验,以面包硬度和比容作为指标,确定了复合型改良剂的配方:复配乳化剂0.47%,卡拉胶0.58%,复配酶制剂0.0221%,VC0.00225%,理论得到的面包比容为5.01 cm3/g,硬度为166.3 g。为了检验模型预测的准确性,在最适添加量条件下进行验证实验,面包比容实测为5.08 cm3/g,硬度为171.5 g,明显优于空白组的比容(4.12 cm3/g)和硬度(271.1 g)。     

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.     

酶制剂在面包粉改良中的应用

酶制剂是改良面包粉品质的有效途径,改良面包粉的酶制剂主要有淀粉酶、葡糖糖氧化酶、戊聚糖酶、脂肪氧化酶、脂肪酶、蛋白酶、谷氨酰胺转氨酶、植酸酶等,其作用机理和作用各不相同。面包粉中酶制剂既可以单一应用,也可以将多种酶复配应用,还可以和其它添加剂如乳化剂搭配应用,复合酶制剂效果更佳。     

酶制剂在面包粉改良中的应用

酶制剂是改良面包粉品质的有效途径,改良面包粉的酶制剂主要有淀粉酶、葡糖糖氧化酶、戊聚糖酶、脂肪氧化酶、脂肪酶、蛋白酶、谷氨酰胺转氨酶、植酸酶等,其作用机理和作用各不相同.面包粉中酶制剂既可以单一应用,也可以将多种酶复配应用,还可以和其它添加剂如乳化剂搭配应用,复合酶制剂效果更佳.     

新型面包改良剂及其用法

本文介绍一种含有谷胱甘肽分解酶的面包改良剂及其在制造面包时的用法。 制造面包时需经面团的混捏、分割、成型等操作,面团的物理性质(诸如面团的弹性、延伸性、成型性等)将影响面包的质量。面包的质量指标包括:味、香、口感、体积和面包瓤质构等。 为改善面包的物理性质提高其质量,目前常用的改良剂有:各种乳化剂(单甘油酯、硬脂酰乳酸钙等)、氧化还原剂(溴酸钾、抗坏血酸等)、L-胱氨酸、蛋白酶、淀粉酶或脂肪酶等,但效果不一定十分理想。     

脂肪酶在面包和馒头中应用研究进展

脂肪酶具有环保、安全、高效等优点,运用新型脂肪酶来改善面包和馒头品质成为国内外研究的热点之一。脂肪酶在面包和馒头体系中的作用底物是脂类,脂类是面粉中的次要成分,但其种类和含量影响着产品的特性和质量。脂肪酶的添加使体系中产生极性脂,适量极性脂会增加面包中气室的稳定性,增大面包体积。该文简述了面粉中内源性脂的种类及其功能效应、脂肪酶的催化机制及其在发酵面制品中作用底物、脂肪酶对面包和馒头等发酵制品品质的影响等,指出了脂肪酶对馒头和面包品质改良机制的研究,将是未来脂肪酶在面包和馒头中应用的研究方向。     

复合酶制剂对面包品质影响

研究葡萄糖氧化酶(GOD)、转谷氨酰胺酶(TG)和脂肪酶(LIP)复配使用对面包硬度、弹性及水分迁移影响;结果表明,添加复合酶均能在面包贮藏期有效延缓面包老化、增强面包保持弹性能力、提高面包保持水分能力。其中,转谷氨酰胺酶30 ppm、脂肪酶20 ppm组合对延缓面包硬度增加效果最明显;葡萄糖氧化酶20 ppm、脂肪酶10 ppm组合对保持面包弹性能力最显著;葡萄糖氧化酶20 ppm、转谷氨酰胺酶30 ppm组合对保持面包水分作用最明显。     

Bread improvers: Comparison of a range of lipases with a traditional emulsifier

This study compares three generations of lipase enzymes with the emulsifier, diacetyl tartaric esters of mono-glycerides (DATEM), on white wheat flour bread. Baking recipes with addition of DATEM (4500 ppm), Lipopan F-BG (15 ppm), Gryndamyl Exel-16 (115 ppm), Lipopan Xtra-BG (25 ppm) and Lipopan 50-BG (27.5 ppm) were test-baked after 60 and 150 min fermentations, to study their effects on the baking characteristics of volume, oven rise, crust colour, crumb texture and colour, shelf-life, flavour and aroma. The enzymes and emulsifier preparation caused significant increase in bread oven rise and specific volume with the exception of Lipopan 50-BG, which failed to improve loaf volume in the short fermentation method. There was no significant difference between other lipase enzymes and DATEM as a bread volume improver. Increase in fermentation time resulted in increase in volume in all samples, except for Lipopan-Xtra.     

Rheological properties of gluten-free bread formulations

In this study, the rheological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Different gums (xanthan gum, guar gum, locust bean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), pectin, xanthan–guar, and xanthan–LBG blend) and emulsifiers (Purawave^™ and DATEM) were used to find the best formulation for gluten-free breads. Rice dough and wheat dough containing no gum and emulsifier were used as control formulations. The rice dough containing different gums with or without emulsifiers at 25 °C showed shear-thinning behavior with a flow behavior index (n) ranging from 0.33–0.68 (except pectin containing samples) and consistency index (K) ranging from 2.75–61.7 Pa sⁿ. The highest elastic (G′) and loss (G″) module were obtained for rice dough samples containing xanthan gum, xanthan–guar and xanthan–LBG blend with DATEM. When Purawave^™ was used as an emulsifier, dough samples had relatively smaller consistency index and viscoelastic moduli values compared to DATEM. The viscoelastic parameters of rice dough were found to be related to bread firmness. Addition of DATEM improved bread quality in terms of specific volume and sensory values.     

面粉品质稳定乳化剂解决方案

面粉加工企业除了在生产过程中,通过改进工艺、配麦配粉、添加改良剂来稳定面粉品质外,还应注意在储藏运输环节面粉品质可能产生的变化及原因.通过添加乳化剂可对面粉品质起到稳定作用,实验证明DATEM特别适用于面粉中脂质类的乳化,稳定效果较好.     

Applicability of DATEM for Chinese steamed bread made from flours of different gluten qualities

BACKGROUD: The diacetyl tartaric acid ester of monoglycerides (DATEM) is an anionic oil‐in‐water emulsifier. The effects of DATEM on bread vary with the type of flour. However, there is insufficient information concerning the effects of DATEM on the qualities of Chinese steamed bread (CSB) even though it is also sold as a CSB improver. RESULTS: The effects of DATEM on CSB varied with flours. The overall qualities of CSB made from either weak or strong wheat flours were improved by the use of the additive, but the effects for medium strong flours were slight and uncertain. The effects of DATEM on individual parameters, such as specific volume, skin and inner structure, were similar to those on overall quality. The addition of DATEM increased the gluten strength and the dough stability of weak flour, whereas it weakened gluten strength and strengthened dough stability of strong flour. The addition of DATEM weakened the gluten strength and gave variable effects on dough stabilities for two medium strong flours. CONCLUSION: The effects of DATEM on CSB quality varied with flour type, by affecting flour characteristics, such as gluten strength, dough stability and lipid content. Copyright © 2008 Society of Chemical Industry     

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.     

Lipid binding in wheat-flour doughs: The effect of datem emulsifier

Binding of lipids and added fats increased as more work was applied to wheat-flour doughs mixed under nitrogen. Bound-lipid levels were lower in doughs mixed in air than in those mixed in nitrogen and increase in work input had little effect on the level of bound lipid in the former. The presence of DATEM emulsifier (diacetyl tartaric esters of mono- and diglycerides) had little effect on the air-mixed doughs, but brought about a considerable reduction in lipid binding in the doughs mixed under nitrogen. It is known that DATEM emulsifiers have profound effects on dough and bread properties and it is suggested that one effect of these emulsifiers is to maintain a pool of free lipid in the dough.     

Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions

ABSTRACT: The effects of protein composition, protein content, diacetyl tartaric acid ester of monoglycerides (DATEM), and their interaction on dough and bread characteristics were studied by small- and pilot-scale hearth bread baking, dough rheological testing using the Kieffer extensibility rig, and size distribution of proteins. Protein composition had the largest influence on dough and bread characteristics. There was interaction effect between protein quality and protein content on dough behavior. High percentage of sodium dodecyl sulfate-unextractable polymeric proteins in flours gave large area and good form ratio. Increased ratio between monomeric and polymeric proteins resulted in decreased form ratio. Addition of DATEM altered the rheological behavior of the dough and the bread-making performance. The effect was, however, small compared with the effect of the protein composition.