| 牛乳蛋白对无麸质面包焙烤特性的改善作用 |
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| 引用本文： | 张中义,孟令艳,晁文,史嘉良,冯雨. 牛乳蛋白对无麸质面包焙烤特性的改善作用[J]. 食品工业科技, 2012, 33(8): 176-178,182 |
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| 作者姓名： | 张中义 孟令艳 晁文 史嘉良 冯雨 |
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| 作者单位： | 1. 郑州轻工业学院,食品与生物工程学院,河南郑州450002
2. 郑州外国语学校,河南郑州,450000 |
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| 摘 要： | 在添加水溶胶体和乳化剂的基础上,研究了三种牛乳蛋白(乳清浓缩蛋白,酪蛋白酸钠,脱脂乳粉)对无麸质面包(米粉、红薯淀粉)品质的改善作用。结果表明,乳清浓缩蛋白对无麸质面包品质的改善作用最为显著。加入15%乳清浓缩蛋白,无麸质面包比容增加19.4%,焙烤后2、24、48、72h面包硬度分别降低63.8%、80.0%、83.1%、71.2%。乳清浓缩蛋白有利于无麸质面团发酵过程中气孔的生成及发展,增加无麸质面包中小气孔及微小气孔的数量,提高面包气孔均匀性,可显著改善无麸质面包结构。
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| 关 键 词： | 无麸质面包 牛乳蛋白 比容 硬度 色泽 |
Improvement of the quality parameters in gluten-free bread with adding dairy protein |
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| ZHANG Zhong-yi,MENG Ling-yan,CHAO Wen,SHI Jia-liang,FENG Yu. Improvement of the quality parameters in gluten-free bread with adding dairy protein[J]. Science and Technology of Food Industry, 2012, 33(8): 176-178,182 |
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| Authors: | ZHANG Zhong-yi MENG Ling-yan CHAO Wen SHI Jia-liang FENG Yu |
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| Affiliation: | 1.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;2.Zhengzhou Foreign Language School,Zhengzhou 450000,China) |
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| Abstract: | On the base of gluten-free formulations in hydrocolloids and emulsifiers,the improvement of the quality parameters in gluten-free bread of rice flour and sweet potato starch with adding three kinds of dairy protein(whey protein concentrate WPC,sodium caseinate SC and skim milk powder SMP)was researched.The results showed that WPC had the most remarkable improvement on the quality parameters in gluten-free bread.When the additive amount of WPC was 15%,the specific volume increased 19.4% and the hardness decreased 63.8%,80.0%,83.1%,71.2% after baking 2,24,48,72h respectively.WPC was in favor of the pore producing and developing,increasing the number of small pore and micro pore and the pore uniformity,markedly improving the structure of gluten-free bread. |
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| Keywords: | gluten-free bread dairy protein specific volume hardness color |
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