摘要
借助质构分析仪,采用单项和正交的方法,研究了4种面团改良剂对焙烤用冷冻面团抗拉伸特性的影响,结果表明:单甘酯(DMG)0.3%、硬脂酰乳酸钠(SSL)0.3%、硬脂酰乳酸钙(CSL)0.3%、瓜尔豆胶0.8%单项添加时,以及按照DMG:SSL:CSL:瓜尔豆胶=4:3:2:12比例复合添加,冷冻面团的抗拉伸性良好。并以此配合进行了冷冻面团制品的焙烤对照试验,添加改良剂的制品的比体积、表皮颜色、形状、瓤芯质地结构、色泽、平滑度、芯弹柔性和口感都好于对照制品。
The influences on the stability of the frozen dough were studied in this paper out on the CNS FARNELL QTS Texture Analyser through single-factor and orthogonal by a tension test carrying experiments. These influences included the percentage of monoglycerides （DMG）, sodium stearyl lactylate （SSL）, calcium stearyl lactylate （CSL）and guar gum. Then a conclusion was made： the frozen dough for baking-use had a better stability, when DMG＇ s percentage was 0.3 %, SSL was 0.3 %, CSL was 0.3 %, and guar gum was 0.8 %, and when DMG ： SSL ： CSL ： guar gum was 4：3：2：12, and the products made from the frozen dough, which contented these additives, had better texture, flavor and other aspects than those did not.
出处
《食品研究与开发》
CAS
北大核心
2007年第2期189-192,共4页
Food Research and Development
