摘要
研究卡拉胶对面包质构参数如硬度、弹性、咀嚼性及水分含量、水分活度影响。结果表明,增加卡拉胶添加量,面包比容减小、出品率增加;随贮藏时间延长,面包硬度增加、弹性下降、咀嚼性值不断增大,添加卡拉胶可有效降低面包硬度、咀嚼性值,且添加量越大,硬度、咀嚼性值降低越大;卡拉胶添加量增大有利于降低弹性下降,但整体上对面包弹性影响不大;且卡拉胶添加量增加可减缓面包水分含量、水分活度减小趋势。可见,添加卡拉胶有利于延缓面包老化,可改善保质期内面包品质。
The effects of carrageenan on the texture parameters including hardness, elasticity, chewiness and moisture content, water activity of bread were studied. Results show that increasing the adding content of carrageenan in bread could decrease the specific volume and increase the yield rate. With the extending of the bread storage period, the hardness and chewiness could increase, but the hardness could keep decreasing. Adding carrageenan into bread could effectively reduce the hardness and chewiness, and the more earrageenan was added into, the more decrease of hardness and chewiness. Increasing the carrageenan content could reduce the decrease of bread elasticity, but the effect was not obvious. Increasing the carrageenan content could also reduce the decreasing trend of bread moisture content and water activity. It suggests that adding carrageenan into bread can suspend aging and improve the quality of bread in the storage period.
出处
《粮食与油脂》
北大核心
2012年第3期47-49,共3页
Cereals & Oils
关键词
卡拉胶
面包
面包质构
carrageenan
bread
bread texture
