油脂包埋L-抗坏血酸对面包品质改良的研究

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。

Improving Bread Baking by Microencapsulation of Ascorbic Acid with Lipids of Different Melting Point

Four lipids with different melting point were chosen to encapsulate ascorbic acid which has shown positive influence on flour's oxidation characteristic and bread quality.The optimum contents of the encapsulated ascorbic acid were investigated by an orthogonal experiment.As it is indicated that the spread ratio and Extensogram data are closely related with the melting point of the encapsulating lipid and the dough-proofing temperature,this means the encapsulated ascorbic acid should release at a corresponding dough-proofing temperature.So it is a good idea to encapsulate ascorbic acid with lipids of different melting point,thus,the ascorbic acid would exert action both in the later stage of dough-proofing and in the initial stage of baking,making full use of its improving function.The following optimum contents of the encapsulated ascorbic acid with different lipid were obtained by an orthogonal experiment: the microencapsulated ascorbic acid with beef tallow 0.025g/kg flour,that with palm oil 0.025g/kg flour,that with hydrogenated palm oil 0.05g/kg,and that with palmitoleostearin 0.075g/kg flour.