摘要
本文研究了脂肪酶与不同添加量的预糊化马铃薯变性淀粉复配组合对面包的感官、比容、质构分析及保水性的影响。在空白对照的基础上,对比30d内添加了20ppm脂肪酶与0%2.0%预糊化马铃薯变性淀粉复配制得的面包样品,实验表明:20ppm脂肪酶与0%1.0%预糊化马铃薯变性淀粉复配对保存1d的面包产品品质有提高效果,随着时间的延长,30d时,空白对照与只添加酶制剂的面包样品呈现明显的老化现象,说明预糊化马铃薯变性淀粉与脂肪酶复配有延缓面包老化的功效,随着预糊化马铃薯变性淀粉添加量的增大,抗老化效果呈现先增后减的趋势。经结果分析,1.0%的预糊化马铃薯变性淀粉与20ppm脂肪酶为优选方案,优选组合方案得到的面包在保存30d后,感观评价综合评分达80分以上、比容7.61mL/g、硬度1380g、弹性8mm、水分活度0.848、水分含量22%。
This paper studied the effect of lipase and different amounts of modified potato starch on bread staling.Based on the sensory evaluation,specific volume testing,texture analysis and water holding capacity tests,the bread sample with 20ppm lipase and 0％ ～2.0％ modified potato starch in 30 days was compared with the control.It showed that 20ppm lipase with 0％～ 1.0％ modified potato starch improved the bread quality in 1day.As the time went by,the bread showed significant staling in the control and in the lipase only bread.This indicated that the comparison of lipase and modified potato starch retard the bread staling.The effect of aging resistance first increased and then decreased with the increased amount of modified potato starch.The comparison of 1.0％ modified potato starch and 20ppm lipase came out to be the best.After 30days,the bread evaluation was：sensory evaluation 80points,specific volume 7.61mL/g,hardness 1380g,elastic 8mm,water activity of 0.848,and moisture content of 22％.
出处
《中国食品添加剂》
CAS
北大核心
2013年第5期150-155,共6页
China Food Additives
基金
广州市创新型企业(2011Z3-00005)
