食品添加剂对冷冻面团面包品质的影响.pdfVIP

中国食品添加剂 开式应用China 食品添加剂对冷冻面困面包品质的影响 时俊伟，辛后泼，宋慧飞马利华，陈学缸 (徐州工程学院食品学院，徐州 2210∞) 摘 要:采用快速发酵法制作冷冻面团面包，研究了酵母、海藻糖、抗冻改良剂 (F-99) 和硬脂酷乳酸 铀 (SSL) 等添加剂对冷冻面团面包质构和感官品质的影响，通过单因素和正交试验，优化确定了不同添加剂 的最佳添加量。结果表明z 添加适量的酵母、海藻糖、 F-99 和 SSL 等添加剂能提高面包弹性、降低硬度等， 4 种添加剂添加量对冷冻面团面包品质影响顺序为:海藻糖 SSL 酵母 F-99. 最佳添加剂配方为:酵母 1. 8% ，海藻糖5%， F-99 6% , SSL 0.4%，制作的冷冻面团面包水分含量 42%、比容5.1mUg、酸度4.4叮、硬 度 3.13N、弹性 1 1. 93mm、胶黠性2.5N、咀嚼性29.88时，面包质量符合国家规定标准，硬度、弹性等指标明 显优于对照制品。 关键词:冷冻面团g 面包，添加剂，晶质 中固分类号， TS202.3 文献标iR码， A 文章编号， 1006-2513 (2015) 10-0145-05 Effect of food additives on the quality of frozen dough bread S皿Jun-wei ， XIN Hou-胁， SONG Hui* , MA Li-hua , CHEN Xue-hong (College of Food and Bioengineering , Xuzhou Institute of Technology , Xuzhou 221111 ) Abstract: The effects of four food additives on the sensory quality and texture property of frozen-dough bread prepared by fast fermentation were investigated through single factor and orthogonal test. The result showed that the quality of 仕Ozen-dough bread was a他cted by the food additives in an order of mycose sodium stearoyl lactylate ( SSL) yeast antif记eze bread improver (F-99) .ηle optimal combination was: 1.8% yeast , 5% mycose , 6% F-99 , 0.4% SSL. Under the above conditions , the properties of frozen-dough bread are as follows: water 42.0% , specific volume 5.1mL饵， acidity 4 .4oT , hardness 3.13N , elasticity 11.93mm , gumminess 2.5N , chewiness 29.88mJ. The quality ofthe bread meets the national standard and its properties were better than the control products. Key words: 仕ozen dough; bread; additives; quality 搅拌温度，避免酵母在冷冻过程中受到损伤，冷 随着连锁经营理念的快速传播和广泛应用，