摘要
主要研究了添加不同胶体(海藻酸钠、黄原胶、羧甲基纤维素钠(CMC)、刺槐豆胶和羟丙基甲基纤维素(HPMC))对面包烘焙特性的影响。研究结果表明,添加适量的胶体能有效提高面包的焙烤品质,增大面包的比容,提高面包的整体接受度,改善面包的质构特性,增加面包的弹性和内聚性,显著降低面包的硬度和咀嚼性,有较好的抗老化效果,延长产品的货架期。总体来说,海藻酸钠和HPMC改善效果最好,黄原胶改良效果最差。
The effect of different hydrocolloids （sodium alginate, xanthan gum, sodium carboxymethylcellulose, locust bean gum, hydroxypropyl methylccllulose ） on bread quality were investigated. The results showed that： By adding a certain amount of hydrocolloids, bread quality was improved effectively, such as higher specific volume, better springiness and cohesiveness and lower hardness and chewiness, as well as anti - aging performance and longer shelf life of the bread. In general, sodium alginate and HPMC showed better improvement of bread quality while xanthan gum did not.
出处
《中国食品添加剂》
CAS
北大核心
2014年第7期129-134,共6页
China Food Additives
关键词
亲水胶体
面包质量
质构
感官评分
老化
hydrocolloids
bread quality
texture
sensory analysis
staling
