摘要
研究了不同量海藻糖及硬脂酰乳酸钠（SSL）在0~30 d对面包品质的影响并进行对照。通过对面包的感官、质构（硬度）、体积、高径比、水分含量、菌落总数等指标的分析发现：海藻糖和硬脂酰乳酸钠（SSL）对面包的品质都有明显的改善;海藻糖添加量2.25 g/150 g（面粉）时效果最好,硬脂酰乳酸钠（SSL）添加量0.02 g/150 g（面粉）时效果最好;以各自最佳添加量时对面包品质的影响进行对比,总体上,海藻糖的效果更佳。
The effect of trehalose and sodium stearoyl-2-lactylate on the bread qualities in 0~30 d was studied and compared. Through measuring and analyzing the bread quality indexes, such as sensory evaluation, texture（hardness）, volume, the ratio of height to diameter（H/D）, moisture content, the total bacterium count, etc, we concluded that trehalose and sodium stearoyl-2-lactylate could obviously improve the bread quality; The best adding amount of trehalose is 2.25 g/150 g, and as for sodium stearoyl-2-lactylate, that is 0.02 g/150 g. Generally, according to the comparison between the best results of each additive, the effect of trehalose on the bread quality is better.
出处
《食品科技》
CAS
北大核心
2015年第1期172-177,共6页
Food Science and Technology
基金
"广东高校特色调味品工程技术开发中心"开放课题(GCZX-B1103)
