不同食品胶对面包烘焙特性的影响研究

研究了不同食品胶(海藻酸钠、黄原胶、羧甲基纤维素钠、刺槐豆胶和羟丙基甲基纤维素)对面包烘焙特性的影响。结果表明,添加适量的食品胶可以有效提高面包的焙烤品质,增大面包的比容,提高面包的整体接受度,改善面包的质构特性,增加面包的弹性和内聚性,显著降低面包的硬度和咀嚼性,有较好的抗老化效果,延长产品的货架期。海藻酸钠和羟丙基甲基纤维素改善效果最好,黄原胶改良效果最差。

Effect of different kinds of food gel on baking properties of bread

The effect of different hydrocolloids(sodium alginate, xanthan gum, sodium carboxymethylcellulose, locust bean gum, hydroxypropyl methylcellulose) on bread quality were investigated. The results showed that: by addition of proper amount of hydrocolloids, bread quality was improved effectively, showing higher specific volume, better overall acceptance and texture, springiness and cohesiveness, and lower hardness and chewiness of bread crumb, indicated that hydrocolloids possessed better anti-aging performance, therefore extended the shelf life of the bread. Compared the effect of hydrocolloids, sodium alginate and hydroxypropyl methylcellulose were the best, while xanthan gum the worst.