乳化剂影响新鲜及冷冻面团面包品质的研究

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)。     

硬脂酰乳酸钠对冷冻面团及其烘烤面包品质的影响

将硬脂酰乳酸钠(Sodium stearyl lactate,SSL)加入自制冷冻面团中,通过测定冷冻面团的流变学特性,以及冷冻面团烘烤面包的比容、质构特性和感官评分,研究SSL对冷冻面团及其烘烤面包品质的影响。结果显示,随着SSL添加量增加,冷冻面团弹性模量先升高后降低,损耗角正切tanδ先降低后升高,其中最优SSL添加量为0.20%;冷冻面团烘烤面包的硬度、咀嚼性先降低后升高,弹性、回复性、比容和感官评分先升高后降低,当SSL添加量为0.20%时,各指标达到各自的峰值,说明SSL改善了冷冻面团及其烘烤面包的品质。30 d冷冻储藏期内,加入SSL后,冷冻面团及其烘烤面包劣变幅度减小,说明SSL改善了其储藏特性。上述结果表明:加入SSL后,冷冻面团及其烘烤面包的品质及储藏特性得到改善,且最佳添加量为0.20%。     

玉米微孔淀粉对冷冻面团品质特性的影响

该文以冷冻面团为研究对象，探究玉米微孔淀粉添加量对面团冻结后品质特性的影响。通过对面粉糊化特性、冷冻面团失水率、色度、质构及面团流变学特性测定，结果表明，添加适量的微孔淀粉有利于保持冷冻面团的品质特性。在0%～5%的添加范围内，随着微孔淀粉添加量的增加，面粉峰值黏度、衰减值、终值黏度和回生值总体上呈现下降趋势(P<0.05),冷冻面团的色度、硬度、胶着性则显著增加，储能模量(G′)、损耗模量(G″)均随着微孔淀粉添加量的增加逐渐上升。添加量为3%时，冷冻面团的失水率与流变学特性中损耗角正切值最低、弹性最大；内聚性、咀嚼性与玉米微孔淀粉添加量无显著相关。综上所述，添加玉米微孔淀粉使面粉糊化特性各指标均呈现出下降趋势，有利于面团稳定；适量的微孔淀粉添加有利于提高冷冻面团的质构特性和流变学特性，改善冷冻面团品质。     

小麦麸皮及面粉戊聚糖对面团特性及面包烘焙品质影响的比较研究

从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖，将其以0．5％的比例添加到面粉中，以研究其对面团特性及面包烘焙品质的影响。研究发现，小麦麸皮水溶戊聚糖对面团特性及面包烘焙品质的影响与面粉中的水溶戊聚糖相似，可明显改善面团特性及面包烘焙品质，主要体现在：可增加面团的粉质吸水量，增加面团的稳定时间，增加面包的体积，改善面包的内部质构；小麦麸皮水不溶戊聚糖对面团特性及面包烘焙品质有明显的弱化作用；而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。     

硬脂酰乳酸钠对面粉烘焙品质影响效果的验证实验

添加0.2%乳化剂硬脂酰乳酸钠(SSL)的面粉,选择有代表性的面制品(馒头、面条及面包),进行蒸煮实验或烘焙实验,研究其对面粉烘焙品质的影响。结果表明,添加SSL的面粉所制烘焙食品感官指标都有很大程度改善。SSL适宜作面粉改良剂,可以提高产品的加工性能和食用品质。     

大豆分离蛋白对面条品质的影响研究

通过在面粉中添加不同比例的大豆分离蛋白，分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。结果表明：在面粉中加入7％-9％的大豆分离蛋白质，可显著提高面粉的蛋白质含量，湿面筋的含量，改善面团的流变学特性，制作的面条韧性和口感较好；无明显豆腥味，既增加了挂面的营养价值，又提高了挂面的加工工艺特性。     

全脂大豆蛋白对面条品质影响的探讨

通过在面粉中添加不同比例的全脂大豆蛋白，探讨了其对蛋白质品质、面团流变学特性、面条色泽、断条率、咀嚼感、爽口感及面条蒸煮品质和感官品质的影响。结果表明，在面粉中加入8％的全脂大豆蛋白可显著提高面粉的蛋白含量和湿面筋含量，改善了面团的流变学特性及面条的韧性和口感，既增加了面条营养价值，又提高了面条的质量和加工性能。     

花生蛋白对面条品质的影响

通过在面粉中添加不同比例的花生蛋白,分析其对面粉湿面筋含量、面团流变学特性、面条蒸煮品质、感官品质和质构品质的影响。结果表明:在面粉中加入4%的花生蛋白,可显著提高面粉的蛋白质和湿面筋的含量,改善面团的流变学特性;制作的面条韧性和口感较好,增加了面条的营养价值,并且对面条加工特性没有太大影响。     

复合改良剂对小麦面团特性及馒头品质的改善作用

为了改善小麦面团的加工特性和馒头品质,选取硬脂酰乳酸钠（SSL）、L-抗坏血酸、β-葡聚糖酶三种改良剂进行复配优化试验。首先以小麦面团特性和馒头品质为评价指标,进行单因素试验,结果发现三种改良剂的添加均对小麦面团特性或馒头品质有显著影响。在此基础上,以硬度为响应值,进行三因素三水平的响应面试验,确定了复合改良剂的最佳配方：SSL添加量0.16%、L-抗坏血酸添加量160 mg/kg、β-葡聚糖酶添加量80 mg/kg。添加复合改良剂后馒头硬度为875.58 g,下降了38.4%;比容为3.01 mL/g,增大了12.7%,优于单一乳化剂对馒头的改善效果。此外,复合改良剂亦改善了小麦面团的流变、拉伸等加工特性,并且增强了小麦面团的持水性,表明其具有减慢产品老化速率,延长货架期的潜力。     

小麦胚芽对面粉质量及面条品质的影响

试验将小麦胚芽按不同比例添加到面粉中,通过常规理化检测、粉质拉伸试验、面条蒸煮试验来分析评判小麦胚芽对面粉品质的影响。结果表明:添加小麦胚芽会增加面粉灰分、降低白度、弱化面团的流变强度,使面团流变学特性变差;面粉中含有质量分数不大于2.0%的小麦胚芽对面条品质的改善较明显。     

复合改良剂对面团流变学特性影响

将硬脂酰乳酸钠(SSL)、瓜尔豆胶、L-抗坏血酸(VC)等改良剂按一定比例直接加入小麦面粉中并混合均匀,通过正交试验分析各种改良剂对面团粉质特性及拉伸特性影响。方差分析结果表明,硬脂酰乳酸钠添加量为0.7%、瓜尔豆胶添加量为0.2%、L-抗坏血酸添加量为0.012%时,面团稳定时间、拉伸力及拉伸面积均显著改善。稳定时间由3.6min提高到11.7min(P＜0.01),拉伸力由102.90g提高到190.96g(P＜0.05),拉伸面积由1884.9g·mm提高到2684.1g·mm(P＜0.05)。复合改良剂加入面粉能很好的改善面团流变学性质。     

Effect of hydrocolloids and emulsifiers on the rheological,microstructural and quality characteristics of eggless cake

Effect of hydrocolloids like Arabic (AR), guar (GR), xanthan (XN), carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) in combination with emulsifiers such as glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) on the rheological, microstructural and quality characteristics of eggless cake was studied. Addition of GR to wheat flour in the presence of SSL increased peak viscosity, while in the presence of GMS all hydrocolloids excepting XN increased the peak viscosity. The set back value decreased with the addition of hydrocolloids. Addition of hydrocolloids to wheat flour as well as in the presence of GMS and SSL increased the eggless cake batter viscosity, specific gravity, and XN showed the highest value. Among different hydrocolloids tried, only HPMC improved the eggless cake making characteristics of wheat flour. Use of HPMC increased the overall quality score of eggless cake with GMS to the maximum extent followed in decreasing order by CG and XN. Addition of all the hydrocolloids increased the overall quality of eggless cake with SSL and highest improvement was brought about by HPMC. Microstructure studies of eggless cake crumb with hydrocolloids showed that the starch granules appeared wrapped by XN and HPMC. In eggless cake with combination of HPMC and SSL the protein matrix appeared more uniform.     

Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives

The influence of additives on the pasting characteristics of wheat flour was measured using a Rapid Visco Analyser (RVA) by making use of two different quality wheat flours. Incorporation of potassium bromate or ascorbic acid did not influence the pasting characteristics. Reducing agents like L -cysteine hydrochloride however, reduced the peak viscosity from 263 to 255 RVU when 0.060 g kg⁻¹ was added. On the other hand, the reduction in the peak viscosity was 79.03% in weak flour having a protein content of 81 g kg⁻¹ and a falling number of 545 s as compared with 49.0% for medium strong flour having a protein content 108 g kg⁻¹ and a falling number of 426 s when 1 g kg⁻¹ fungal α-amylase was used. Use of this enzyme reduced the cold paste viscosity, breakdown and total setback value in both the flours but to a greater extent in weak flour than in medium strong flour. Sodium stearoyl lactylate (SSL) increased the peak viscosity as well as hot paste viscosity in both flours. Emulsifiers like glyceroyl monostearate (GMS) or surfactants like sodium stearoyl lactylate (SSL) or diacetyl tartaric acid esters of monoglycerides (DATEM) alter the pasting properties of flour. Of the surfactants, greater change was observed with SSL followed by GMS and DATEM, of the flours, the weak flour responded more than the medium strong flour. © 1999 Society of Chemical Industry     

EFFECT OF SURFACTANT GEL AND GUM COMBINATIONS ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF BREAD

Sodium stearoyl‐2‐lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water. Addition of surfactant gels decreased water absorption by the bread while xanthan, karaya, guar and locust bean gums increased the same. Only DGMS or GMS and gum combinations further improved water absorption. All the gums except for guar along with surfactant gels improved dough stability. Both surfactant gels and gums improved the extensograph dough properties of wheat flour to varying degrees. Alveograph characteristics of wheat flour improved to varying extents with surfactant gels while the gums influenced the viscoelastic properties in differing ways. Different combinations of surfactant gels and gums showed varied influences on rapid visco analyzer characteristics of wheat flour. Both surfactant gels and gums improved the bread making quality. Among surfactants, SSL in combination with gums, and among gums locust bean in combination with surfactant gels improved the bread making quality of wheat flour to a maximum extent.     

工程重组方便米复配机理的研究

长期以来,方便米的复水特性和复水后的食用品质是制约传统工艺发展的主要症结之一,人们为此进行了不懈的努力。本文以大米粉作为主原料,复配食品添加剂,采用挤压技术生产“工程重组米”的新思路,完全克服传统工艺对大米进行表面处理的局限性,试图为制备具有良好品质的方便米另辟蹊径。本文研究了单甘酯(GMS)、大豆卵磷脂(LC)、硬脂酰乳酸钠(SSL)对米粉挤压过程中理化特性的变化以及对制备的方便米复水特性的影响,研究表明随着乳化剂添加量的增加,工程重组米的糊化度(DG)、水溶性碳水化合物(WSC)有所降低。随着GMS的增加,挤出物的膨胀度、水溶性蛋白质(WSP)、吸水指数(WAI)、方便米的复水率下降,硬度增加,而粘度在低于添加量0.8%时上升,高于0.8%时下降。而添加SSL,膨胀度变化较小,WSP、WAI有所增加;添加LC,膨胀度和WAI都有所增加,WSP变化较小。与对照组相比,大豆磷脂和SSL添加量小于0.8%时,复水率有所提高,硬度与粘度下降。     

Effect of Sodium Stearoyl-2-Lactylate on the Rheological and Baking Properties of Wheat Bread Fortified with Defatted Soybean and Sesame Meal

Wheat flour was fortified with 8% DSBM (defatted soybean meal), 12% DSBM and 8% DSBM/4% DSM (defatted sesame meal) to increase the protein content and amino acid profile, and to upgrade the overall nutritional value of the bread. SSL (sodium stearoyl-2-lacty-late), at 0.5 and 1% levels, was incorporated into the three bread systems to overcome the deleterious effect of fortification on bread quality. Amylograph peak viscosity, dough elasticity, dough stability and bread volume improved when SSL was used. Addition of 1% SSL improved rheological properties and bread volume to a greater extent than 0.5% SSL. The control (100% wheat) bread had the best flavor, texture and color scores, followed by the 8% DSBM, 8% DSBM/4% DSM and 12% DSBM breads.     

品质改良剂对复合杂粮面包粉流变学特性的影响

以营养优化后的复配杂粮面包粉为原料,选择谷朊粉、硬脂酰乳酸钠（sodium stearoyl lactylate,SSL）、黄原胶及瓜尔豆胶为品质改良剂,通过单因素试验研究4 种品质改良剂对杂粮面包粉流变学特性的影响,在此基础上通过响应面分析试验,以面团综合得分为响应值,得出复合改良剂的最佳配方为：1 000 g杂粮面包粉（杂粮粉占比34%）为基重,谷朊粉3.77%、SSL 0.35%、黄原胶1.08%、瓜尔豆胶0.35%。各因素对杂粮面包粉综合评分的影响大小为：黄原胶添加量＞谷朊粉添加量＞瓜尔豆胶添加量＞SSL添加量。添加复合改良剂后杂粮面包粉的稳定时间由4.7 min上升到14.2 min,形成时间由3.9 min上升到了13.3 min,粉质指数从56上升到192。复配杂粮面包粉流变学特性有很大程度改善,达到制作杂粮面包的粉质要求。     

Baking Studies with Winged Bean (Psophocarpus tetragonolobus L.DC) Flour-Wheat Flour Blends

Physical, rheological and baking properties of winged bean-wheat composite flours were studied and the acceptability of the bread was evaluated by sensory tests. The sponge-dough method (SPD) gave bread with significantly greater specific loaf volume (P<0.05) than the straight-dough method (STD). Incorporation of 1% sodium stearoyl 2-lactylate (SSL) significantly improved (P<0.05) the specific loaf volume at all concentrations of winged bean full-fat flour (WBFF) tested, except for 15 and 20% substitution, for both STD and SPD methods. Using the STD method, 5% to 8% substitution of WBFF without SSL and 10% substitution with SSL gave acceptable breads. Using the SPD method, WBFF substitution at 10% without SSL and 12% with SSL gave acceptable breads.     

Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough

The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.     

STUDIES ON THE DEVELOPMENT OF PAN BREAD USING RAW WHEAT GERM

Raw wheat germ, known to be high in vitamin E and other phytochemicals, was used to develop pan bread formulations. The raw wheat germ used had protein, fat and ash contents of 27.88, 9.86 and 4.33%, respectively, compared with 11.35, 1.26 and 0.61% for white flour. Reduction in specific loaf volume, due to the inclusion of wheat germ, was significantly restored by using a combination of 30 ppm potassium bromate and 50 ppm ascorbic acid. At levels of 10 and 20% germ incorporation, the use of 3.0% enzyme‐active soy flour significantly improved the specific loaf volume of the test breads. In comparison with white‐flour control bread, panelists did not find any significant differences in any of the sensory attributes of the test bread samples containing up to 10% wheat germ and 0.5% sodium stearoyl‐2‐lactylate (SSL). The minerals, protein and fat content of wheat‐germ‐enriched breads, was superior to the white‐flour control bread. It can be concluded that phytochemical‐enriched pan bread with superior nutritional and sensory qualities can be produced using white flour, 20% wheat germ, 0.5% SSL, 30 ppm potassium bromate and 50 ppm ascorbic acid.