摘要
通过单因素实验,探讨了黄原胶对板栗面包焙烤品质及面包贮存过程中老化程度的影响。实验表明:黄原胶的添加对板栗面包的焙烤品质有显著影响。当黄原胶添加量为1%时,板栗面包的含水量增加5%,面包硬度减少了26.6%;在8℃时,贮存3 d,面包芯含水量比对照组增加5%,硬度减少27.5%;贮存7 d,面包芯含水量为30.6%,比对照组增加1%,硬度减少10.8%;不仅改善了板栗面包的焙烤性能,而且延缓了板栗面包的老化速度。因此确定黄原胶最佳添加量为1%。
In this paper,the feasibility of adding xanthan as a food additive has been discussed by probing into its influences on baking quality and stalingng of chestnut bread during storage.The results showed that：The best dosage of xanthan was 1%,at this dosage,the water content of chestnut bread was increased by 1%,the hardness of chestnut bread decreased 26.6%.During 3 days＇ storage,the water content of bread was increased by 5%,the hardness was reduced by 27.5%.After 7 days＇ storage,the water content of bread was increased by 1%,the hardness was reduced by 10.8%.The xanthan could reduce aging speed and improve bake qualities.
出处
《食品科技》
CAS
北大核心
2010年第12期167-170,共4页
Food Science and Technology
基金
河南省教育厅自然科学研究计划项目(2009C550004)
关键词
黄原胶
板栗面包
焙烤品质
面包老化
xanthan gum
chestnut bread
bake qualities
bread staling
