用改性木薯淀粉替代冻面团的面包品质.pdfVIP

Eur Food Res Technol (2008) 227:503–509 DOI 10.1007/s00217-007-0747-0 ORIGINAL PAPER Bread quality of frozen dough substituted with modiWed tapioca starches Megumi Miyazaki · Tomoko Maeda · Naofumi Morita Received: 21 February 2007 / Revised: 15 August 2007 / Accepted: 30 August 2007 / Published online: 20 September 2007 © Springer-Verlag 2007 Abstract Rheological properties of dough and bread dry feel. HTS and ATS swelled and collapsed easily during quality of frozen dough-bread containing 18.4% of heating, while PTS was diYcult to swell and disperse as hydroxypropylated (HTS), acetylated (ATS), and phos- compared with NTS, therefore the gelatinization properties phorylated cross-linked (PTS) tapioca starch with diVerent seemed to aVect the texture of bread. Breadcrumb contain- degrees of modiWcation and 1.6% of dried powdered gluten ing HTS showed small Wrmness during storage, and highly were compared to the same amount of native tapioca starch modiWed HTS-h (DS 0.1) was the smallest. This means (NTS) or wheat Xour-bread. Doughs substituted with native highly hydroxypropylated tapioca starch signiWcantly or modiWed tapioca starches had the same mixing tolerance retards bread staling. Staling properties and texture of fro- as 100% wheat Xour. The dough was frozen and stored for zen dough-bread with various tapioca starches were the 1 week at ¡18°C, and thawed (one freeze-cycle). The same as conventional bread baked with the same amount of amount of freezable water in the dough substituted with tapioca starches. These results suggest that a one freeze– native or modiWed tapioca starches was not signiWcantly thaw cycle and a 1-week fr