木糖醇对面包粉回生特性影响

以面包专用粉为原料,添加不同质量浓度木糖醇,通过测定熟化后面包粉硬度、冻融稳定性及糊化特性研究木糖醇对面包粉回生特性影响。结果表明,添加木糖醇后,熟化后面包粉回生硬度明显降低,添加0.50 g/g木糖醇面包粉在4℃条件下回生5 d、7 d硬度较原面包粉分别降低37.31%、57.45%;面包粉冻融稳定性显著增强,原面包粉冻融循环4次失水率为47.39%,而添加0.20g/g木糖醇样品失水率为22.91%,比原面包粉减少24.48%;经RVA测定,添加0.20 g/g、0.50g/g木糖醇面粉与原面粉相比,峰值粘度显著增加;表明添加木糖醇对面包粉回生具有抑制作用。

Effects of xylitol on retrogradation property of bread flour

In this paper,bread flour was added with different mass concentration of xylitol.The effect of xylitol on the retrogradation property of bread flour was investigated by measuring the hardness,stability of freeze–thaw and gelatinization property of bread flour.The results indicated that compared to bread flour without treatment of xylitol,the hardness of bread flour treated by 0.50 g/g xylitol stored at 4 ℃ for 5 d,7 d were reduced 37.31%,57.45% respectively.The stability of freeze–thaw of bread flour treated by xylitol was strengthened significantly.A four freeze–thaw cycle of the bread flour was 47.39%,but the bread flour treated by 0.20 g/g xylitol was 22.91%,decreased 24.48% than the former.The peak viscosity of bread flour treated by 0.20 g/g and 0.50 g/g xylitol measured by RVA increased obviously.The paper suggested xylitol had a great effect on the retrogradation property of bread flour and could inhibit the retrogradation of bread flour to some degree.