变性淀粉对面包品质的影响.pdfVIP

圈 约11-№．3载ERE黛ALC D、—P 变性淀粉对面包品质的影响 宋贤良，张建广，洗沛枝，周 悦，叶盛英 (华南农业大学食品学院，广东广州510642) 摘要：采用改良一次发酵法制作面包，将交联淀粉、醋酸酯淀粉、交联酯化淀粉分别添加到面包中，详细探讨了 变性淀粉用量对面包比容、水分舍量、保水性及硬度等品质指标的影响，旨在为提高面包的品质，廷缓其老化作用 提供有益的帮助。结果表明：不同变性淀粉的添加量不同对面包品质有不同程度的影响。适量添加(1％～3％) 变性淀粉可使面包的比容增大、含水量提高、保水性增强、硬度降低，对延缓面包老化起到一定作用。其中交联酯 化淀粉可弥补单一改性淀粉的不足。更适合添加到面包中。对改善面包品质、延缓面包老化比交联淀粉和醋酸酯 淀粉更明显。 关键词：变性淀粉；面包}品质 文献标志码：A 中图分类号：TS213．2+l；TS236．9 of starch蚰theofbread Effectmodified qnality Peizhi，ZhouYue，Ye songXianliang。ZhangJianguang，Xian Shengying of China FoodScience，South 510642，China) (College AgriculturalUniversity，Guangzhou of andcross—linkedstarch ABSTRACT：Thebreadswithdifferent cross—linkedstarch，acetatedstarch，estefified proportions made effectsofthesemodifiedstarcheson were an method．The specificvolume,mois— respectivelyby improvedspongedough andhardnessofbreadswere SOastOenhancethe and theretro— ture delay content。water—holdingcapacity investigated quality the onits ofbreads．Theresultsindicatedthat effectsofmodifiedstarchesonbreadsdependedaddingdosage．By gradation content of moderateamount(1％～3％)modifiedstarches，thevolume，moistureand啪ter—holdingcapacity adding specific couldbe hardnessWaS the of was andcross—linkedstarch breads increased，the reduced，andagingbreadsdelayed．Esterified whichcoveredthe ofmonosubstitutionmodifiedstarchwasmoresuitablefor tObreadsandhadmore s