蛋氨酸在面包中应用研究

通过添加不同量蛋氨酸研究其对面粉粉质拉伸特性及对面包焙烤品质和贮存过程中老化程度影响。结果表明:蛋氨酸可改善面团流变特性,适量添加可增加面包体积和比容,改善面包芯硬度和组织结构,对增加面包蛋白质含量和持水能力、提高面包营养和感观品质有促进作用,同时能有效延缓面包老化,延长其货架期;蛋氨酸最适添加量为0．15％。

Study on Application of Methionine in Bread Making

The effect on cutting properties of dough, baking-quality as well as the staling degree in stockpile with different methionine fraction was thoroughly analysed in the paper. The result showed that feasible methionien had important effect on rheological property of the dough., which improved the volume, specific volume, the rigidity and of bread core, especially the structure and composition of protein and the water absorption of bread. Simultaneously, important effect of methionien upon bread-processing, aged-suspend characters were determined. The test result showed that added with methionine 0.15% is feasible.