结晶果糖的发酵性能和焙烤产品工艺优化

以酵母菌体生物量和细胞生长残糖量为指标，比较了酵母对结晶果糖与蔗糖发酵能力；以感官评价、质构和比容为指标，对面包生产工艺进行优化。结果表明：结晶果糖和蔗糖的发酵性能相似，实验获得了以果糖作为甜味剂的优化工艺和配方组成，使用食品添加剂可以有效改善面包的品质，最佳添加剂配比为SSL 0.1%、DATEM0.1%、SE 0.3%、瓜胶0.2%、CMC 0.3%、真菌α-淀粉酶480U/100g面粉，最适发酵/醒发时间为40min/50min，30℃。在此工艺及配方下，面包品质得到明显改善，添加结晶果糖的面包能达到与添加绵白糖的面包同样的品质，且在温度20℃、相对湿度55%环境下无包装保存3d后，面包内部仍保持较佳品质。

Fermentation Performance of Crystallized Fructose and Optimization of Baking Process

In this study, we compared the ability of yeast to ferment crystallized fructose and sucrose based on yeast biomass and residual glucose concentration. Crystallized fructose was used as a sweetener to make breads, and the optimum bread formulation and fermentation conditions were established for improved sensory quality, texture and specific volume. The quality of breads was considerably improved by the addition of additives at optimum levels of 0.1%, 0.1%, 0.3%, 0.2%, 0.3% and 480 U/100 g of flour for sodium stearoyl lactylate (SSL), diacetyl tartaric acid ester of mono(di)glycerides (DATEM), sucrose ester (SE), guar gum, CMC and fungal amylase. An apparent improvement in the quality of breads was obtained when the prepared dough was fermented for 40 min and proofed for 50 min at the same temperature of 30 ℃. Breads with crystallized fructose had the same quality as those with white sugar, and maintained good quality over a storage period of 3 d at 20 ℃ and 55% relative humidity without being packaged.