山梨糖醇对面包储藏期间品质的影响

利用质构仪﹑低场核磁共振(LF-NMR)等方法研究山梨糖醇对面包储藏期间的品质变化以及水分含量的影响。结果表明:山梨糖醇的加入使得面团发酵速率有所下降,也能够显著降低面包的硬度和咀嚼性(P0.05),减小储存期间的老化度。LF-NMR测试表明山梨糖醇的加入能提升面包的持水性能。利用面包硬度拟合Avrami方程,面包的老化速率常数有所减小,且得到的相关系数较高,说明面包硬度是面包老化在质构上的表征。总体而言,山梨糖醇能提升面包的持水性能,改善面包的口感。

Effect of sorbitol on bread qualities during storage

The aim of the experiment was to evaluate the effect of sorbitol on bread qualities during storage. Textural profile analysis, low-field nuclear magnetic resonance (LF-NMR) and other methods were used to evaluate the effect of sorbitol on textural properties, the retrogradation behavior, the quality and water distribution of bread during storage. The results turned out to be that, sorbitol could decrease the fermentation rate of dough. The addition of sorbitol could decrease the bread hardness, chewiness with significant difference (P<0.05) and increase bread resilience, while the difference was not noticeable, which indicated that sorbitol could improve tasting properties of bread. Additionally, with the presence of sorbitol, the slowly digestible starch content in bread was lower than the control, which demonstrated that sorbitol could descend the degree of retrogradation of the sample. LF-NMR tests showed that sorbitol can promote the water-binding capacity of bread. The fitting of hardness of bread during storage to Avrami equation demonstrated that the rate consistent k decreased with the addition of sorbitol, with high correlation coefficients, indicating that the textural parameters can be used to describe bread retrogradation. The study suggested sorbitol could increase the water-binding capacity, improve the tasting properties of bread and be used as an improver in bread-making performance.