| 乳化剂影响新鲜及冷冻面团面包品质的研究 |
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| 引用本文： | 滕月斐,丛琛,杨磊,梁建芬.乳化剂影响新鲜及冷冻面团面包品质的研究[J].食品科技,2011(7):130-134,142. |
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| 作者姓名： | 滕月斐 丛琛 杨磊 梁建芬 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院; |
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| 摘 要： | 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)。
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| 关 键 词： | 乳化剂 冷冻面团 面包 力学特性 感官品质 |
Study on emulsifiers for improved fresh and frozen dough bread quality |
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| TENG Yue-fei,CONG Chen,YANG Lei,LIANG Jian-fen.Study on emulsifiers for improved fresh and frozen dough bread quality[J].Food Science and Technology,2011(7):130-134,142. |
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| Authors: | TENG Yue-fei CONG Chen YANG Lei LIANG Jian-fen |
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| Affiliation: | TENG Yue-fei,CONG Chen,YANG Lei,LIANG Jian-fen*(College of Food Science and Natritional Engineering,China Agricultural University,Beijing 100083) |
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| Abstract: | Effects of several commonly used bread emulsifiers,which were sodium stearoyl lactylate(SSL),lecithin,monoglyceride,sucrose ester and diacetyl tartaric acid ester of monoglycerides(DATEM),on mechanical properties of fresh and frozen dough,and texture and sensory qualities of corresponding bread were studied.The results showed that application of emulsifiers could remarkably improve mechanical properties of fresh dough and sensory qualities of fresh dough bread.And the optimum emulsifier was lecithin and the... |
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| Keywords: | emulsifiers frozen dough bread mechanical property sensory quality |
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