食品添加剂对冷藏发酵糙米面包品质的影响研究

通过使用食品添加剂(羧甲基纤维素钠、瓜尔胶和单双甘油脂肪酸酯)改良冷藏发酵糙米面包品质,以面团的质构特性、水分状态、发酵力及其面包的质构特性、色泽和比容为评价指标,通过对比研究确定冷藏发酵糙米面包中添加剂的最适添加量。结果表明:0.04%羧甲基纤维素钠、0.04%瓜尔胶和0.04%单双甘油脂肪酸酯按1∶1∶1组成的0.12%复配添加量为冷藏发酵糙米面包最适添加量,与未使用添加剂的对照组相比,面团和面包硬度降低了30.8%和45.7%,弹性提高了54.7%和23.3%;面团强结合水和弱结合水显著增多,内部水分稳定,且面团发酵力增大了42.8%;相应面团制作的面包颜色最浅最亮白,面包比容增大了53.6%。

Effects of food additives on the quality of refrigerated fermentation brown rice bread

The quality of refrigerated fermented brown rice bread was improved by using food additives(sodium carboxymethylcellulose,guar gum,and mono-diglycerol fatty acid ester).Taking the texture characteristics,moisture state,fermenting power of dough and the texture characteristics,color and specific volume of the bread as evaluation indicators,the optimum amount of additives in refrigerated fermented brown rice bread was determined by comparative study.The results showed that:0.12% compound addition amount of 0.04% sodium carboxymethyl cellulose,0.04% guar gum and 0.04%mono-diglycerol fatty acid ester at 1∶1∶1 was the optimum addition amount for refrigerated fermented brown rice bread.Compared with the control group without additives,the hardness of dough and bread decreased by 30.8% and 45.7%,and the elasticity increased by 54.7% and 23.3%,the strongly bound water and weakly bound water of the dough increased significantly,the internal moisture was stable,and the dough fermentation ability was increased by 42.8%.The bread made by the corresponding dough was the lightest and brightest,and the specific volume of the bread increased by 53.6%.