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、水分含量、保水性及硬度等品质指标的影响，旨在为提高面包的品质，延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。
The breads with different proportions of cross--linked starch, aeetated starch, esterified and cross-linked starch were made respectively by an improved sponge dough method. The effects of these modified starches on specific volume, moisture content, water--holding capacity and hardness of breads were investigated so as to enhance the quality and delay the retro- gradation of breads. The results indicated that the effects of modified starches on breads depended on its adding dosage. By adding moderate amount （1% - 3 %） modified starches, the specific volume, moisture content and water-- holding capacity of breads could be increased, the hardness was reduced, and the aging of breads was delayed. Esterified and cross--linked starch which covered the shortage of monosubstitution modified starch was more suitable for adding to breads and had more significant effect than the monosubstitution modified starches （cross--linked starch, acetated starch） to improve the quality of breads, and delay the retrogradation.
出处
《粮食与饲料工业》
CAS
北大核心
2011年第3期28-31,共4页
Cereal & Feed Industry
关键词
变性淀粉
面包
品质
modified starch
bread
quality
