| 脂肪酶替代双乙酰酒石酸单双甘油酯对压面面团流变学和面包烘焙特性的影响 |
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| 引用本文： | 王家宝,黄美凤,杨笛,苏子良,余寒,何虹燕,何松.脂肪酶替代双乙酰酒石酸单双甘油酯对压面面团流变学和面包烘焙特性的影响[J].食品与机械,2020(9):38-42. |
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| 作者姓名： | 王家宝 黄美凤 杨笛 苏子良 余寒 何虹燕 何松 |
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| 作者单位： | 广东广益科技实业有限公司,广东 东莞 523075 |
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| 摘 要： | 将脂肪酶引入到面团体系中,与乳化剂双乙酰酒石酸单双甘油酯(DATEM)作对比,通过面包的比容和质构等评价指标,研究脂肪酶和乳化剂DATEM对面包烘焙品质的影响并进行比较分析。结果表明,相比于DATEM,添加脂肪酶可降低硬度和咀嚼性,提高抗老化特性,使面包芯组织柔软,并且感官评定得分提高。
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| 关 键 词： | 面包 面团 脂肪酶 乳化剂 双乙酰酒石酸单双甘油酯 |
A comparative study of lipase and diacetyl tartaric esters of mono-glycerides (DATEM) on rheological properties of dough by pressing process and baking properties of bread |
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| WANG Jia-bao,HUANG Mei-feng,YANG Di,SU Zi-liang,YU Han,HE Hong-yan,HE Song.A comparative study of lipase and diacetyl tartaric esters of mono-glycerides (DATEM) on rheological properties of dough by pressing process and baking properties of bread[J].Food and Machinery,2020(9):38-42. |
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| Authors: | WANG Jia-bao HUANG Mei-feng YANG Di SU Zi-liang YU Han HE Hong-yan HE Song |
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| Affiliation: | Guangdong Guangyi Science & Technology Industry Co., Ltd., Dongguan, Guangdong 523075 , China |
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| Abstract: | Lipase was added to dough system and compared with emulsifier DATEM in this study. The effects of lipase and emulsifier DATEM on the quality of bread were studied by the specific volume and texture of bread. The results showed that lipase could reduce hardness and chewiness of the brea, improve its anti-staling property, soften the bread crumb and increase its sensory evaluation score compared with DATEM. |
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