| 焙烤用冷冻面团复配添加剂的研制 |
| |
| 引用本文： | 王佳玮,李楠,张丽媚,张斌,杜久超,田立志,曹星. 焙烤用冷冻面团复配添加剂的研制[J]. 食品研究与开发, 2007, 28(2): 189-192 |
| |
| 作者姓名： | 王佳玮 李楠 张丽媚 张斌 杜久超 田立志 曹星 |
| |
| 作者单位： | 天津商学院食品科学与工程系,天津,300134 |
| |
| 摘 要： | 借助质构分析仪，采用单项和正交的方法，研究了4种面团改良剂对焙烤用冷冻面团抗拉伸特性的影响，结果表明：单甘酯（DMG）0．3％、硬脂酰乳酸钠（SSL）0．3％、硬脂酰乳酸钙（CSL）0．3％、瓜尔豆胶0.8％单项添加时．以及按照DMG：SSL：CSL：瓜尔豆胶=4：3：2：12比例复合添加，冷冻面团的抗拉伸性良好。并以此配合进行了冷冻面团制品的焙烤对照试验，添加改良剂的制品的比体积、表皮颜色、形状、瓤芯质地结构、色泽、平滑度、芯弹柔性和口感都好于对照制品。
|
| 关 键 词： | 冷冻面团 抗拉伸性 复配添加剂 质构分析仪 |
| 修稿时间： | 2006-09-18 |
RESEARCH ON THE COMPOUND ADDITIVES OF FROZEN DOUGH FOR BAKING |
| |
| WANG Jia-wei,LI Nan,ZHANG Li-mei,ZHANG Bin,DU Jiu-chao,TIAN Li-zhi,CAO Xing. RESEARCH ON THE COMPOUND ADDITIVES OF FROZEN DOUGH FOR BAKING[J]. Food Research and Developent, 2007, 28(2): 189-192 |
| |
| Authors: | WANG Jia-wei LI Nan ZHANG Li-mei ZHANG Bin DU Jiu-chao TIAN Li-zhi CAO Xing |
| |
| Affiliation: | Department of Food Science and Engineering, Tianjin University of Commerce, Tianjin 300134, China |
| |
| Abstract: | The influences on the stability of the frozen dough were studied in this paper by a tension test carrying out on the CNS FARNELL QTS Texture Analyser through single-factor and orthogonal experiments.These influences included the percentage of monoglycerides(DMG),sodium stearyl lactylate(SSL),calcium stearyl lactylate(CSL)and guar gum.Then a conclusion was made:the frozen dough for baking-use had a better stability,when DMG's percentage was 0.3 %,SSL was 0.3 %,CSL was 0.3 %,and guar gum was 0.8 %,and when DMG :SSL :CSL :guar gum was 4:3:2:12,and the products made from the frozen dough,which contented these additives,had better texture,flavor and other aspects than those did not. |
| |
| Keywords: | frozen dough resistibility compound additives Texture Analyser |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
