油脂包埋L-抗坏血酸对面粉烘焙品质改良研究

研究了四种不同熔点的油脂包埋L-抗坏血酸对面团流变学特性，以及对面包品质的影响，通过正交试验研究了包埋L-抗坏血酸的最佳配比。结果显示，包埋用的油脂熔点不同以及醒发温度不同，对面团的延伸率以及拉伸特性有影响，即包埋的L-抗坏血酸可以在醒发后期和烘烤前期起作用。正交实验得到四种样品最佳配比为：牛油包埋的L-抗坏血酸0．025g／kg面粉，棕桐油包埋的L-抗坏血酸0．025g／kg面粉，氢化棕榈油包埋的L-抗坏血酸O．05g／kg面粉。棕榈油硬脂包埋的L-抗坏血酸0．075g／kg面粉。

IMPROVEMENT OF MICROENCAPSULATION OF ASCORBIC ACID WITH DIFFERENT MELTING POINT OF LIPID ON QUALITY OF WHEAT FLOUR''''S BAKING

Four lipids with different melting point were chosen to encapsulate the ascorbic acid which has shown the influence on dough's rheological property and bread quality. The optimum content of encapsulated ascorbic acid was investigated by an orthogonal experiment. The result showed the spread ratio and extensograms were closely related with the melting point of the lipid and dough proofing temperature, namely the encapsulated ascorbic acid was helpful both in the initial stage of baking and the later stage of proofing in bread production. The optimum content of encapsulated ascorbic acid was obtained: Microencapsulation of Ascorbic Acid with beef tallow 0.025 g/kg flour, Microencapsulation of Ascorbic Acid with palm oil 0.025 g/kg flour, Microencapsulation of Ascorbic Acid with Hydrogenated Palm Oil 0.05 g/kg and hydrogenated palm mono- di- and tri- glycerides 0.075 g/kg flour.