氨基酸营养强化剂对法式小面包品质的影响及面包工艺设.docVIP

2012届毕业生 毕业论文 题 目:院系名称：专业班级 学生姓名：学 号：指导教师：教师职称 2012年 5月28日  摘 要 在本实验中，将添加了0.2%，0.4%，0.6%，0.8%，1.2%的L-赖氨酸盐和L-赖氨酸盐酸盐的面包粉进行焙烤，通过这10个梯度对焙烤法式小面包的感官评价，体积，比容的变化来研究添加L-赖氨酸盐和L-赖氨酸盐酸盐对面包品质的影响。 实验结果表明：添加不同量的L-赖氨酸盐和L-赖氨酸盐酸盐，法式小面包的体积，比容，硬度，感官品质，横截面比对照组的法式小面包增高；法式小面包中添加0.6%的L-赖氨酸盐和0.4%L-赖氨酸盐酸盐强化面包，内部组织结构较细密，气孔均匀，面包芯洁白、柔软、弹柔性较好、口感香甜，体积和比容最大，感官评分最高，经济效益达到最优；当法式小面包中L-赖氨酸盐的添加量大于0.6%，L-赖氨酸盐酸盐添加量大于0.4%时，法式小面包的体积，比容，硬度，感官品质，横截面都有所下降，但和对照组相比仍高于其各项指标。 关键词：法式小面包，L-赖氨酸盐，L-赖氨酸盐酸盐，面包品质  Title Amino Acid Nutrition Fortifier on French Roll Quality Influence and Bread Process Design Abstract In the present experiment, will add0.2%,0.4%,0.6%,0.8%,1.2% L - lysine salt and L - lysine hydrochloride powder for bread baking, through the 10gradient on baking French roll on the sensory evaluation, volume, volume change of adding L - lysine salt and L lysine hydrochloride effects on bread quality. The experimental results show that: (1) adding different amounts of L-lysine and L-lysine hydrochloride, French roll volume, specific volume, hardness, and sensory quality, cross-section higher than the control group French roll. (2) French roll add 0.6% L-lysine and 0.4% L-lysine hydrochloride fortified breads, fine uniform internal honeycomb-like organization, the bread-core white, soft, good taste, bomb flexible than volume and hematocrit, the highest sensory score, the economic benefits of optimal. (3) When L-lysine salt in the French roll add a large amount of 0.6% L-lysine hydrochloride, add a large amount of 0.4%, French roll volume, specific volume, hardness, and sensory quality the cross section has decreased, but compared to the control group is still higher than its targets. Key words：French roll L - lysine salt Lysine hydrochloride Bread quality  目 录 1引言 1 1.1 本课题研究的目的和意义 1 1.2 目前研究现状 2 2 材料与方法 4 2.1 材料 4 2.2 实验仪器和设备 4 2.3法式小面包配方 5 2.4法式小面包制作工艺 6 2.5试验方法 6 3 结果与讨论 9 3.1 L-赖氨酸盐对法式小面包影响 9 3.2 L-赖氨酸盐酸盐对法式小面包影响 14 结论 21 致 谢 22 参考文献 23 1引言 1.1 本课题研究的目的和意义 法式小面包作为一种深受消费者欢迎的