| 单甘酯在板栗面包中的应用研究 |
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| 引用本文： | 魏宗烽,邵颖.单甘酯在板栗面包中的应用研究[J].信阳农业高等专科学校学报,2011,21(2):116-118. |
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| 作者姓名： | 魏宗烽 邵颖 |
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| 作者单位： | 信阳农业高等专科学校,食品科学系,河南,信阳,464000 |
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| 基金项目： | 河南省教育厅自然科学研究计划项目 |
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| 摘 要： | 通过单因素实验,探讨了单甘酯对板栗面包焙烤品质、面包贮存过程中老化指标的影响,实验结果表明:单甘酯的添加对板栗面包的焙烤品质及老化指标的影响显著。当单甘酯添加量为0.3%时,板栗面包具有良好的焙烤品质;在贮存5d后,板栗面包的失水速率明显减慢;在贮存7d后,面包芯硬度比对照组面包减少34%,板栗面包的老化速度减缓。
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| 关 键 词： | 单甘酯 板栗面包 焙烤品质 面包老化 |
Application research of monoglyceride in chestunt bread |
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| WEI Zong-feng,SHAO Ying.Application research of monoglyceride in chestunt bread[J].Journal of Xinyang Agricultural College,2011,21(2):116-118. |
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| Authors: | WEI Zong-feng SHAO Ying |
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| Institution: | WEI Zong-feng,SHAO Ying(Food Science Department,Xinyang Agricultural College,Xinyang 464000,China) |
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| Abstract: | In this paper,the feasibility of adding monoglyceride 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 0.3%,at this dosage,chestnut bread had better bake qualities,After 5 days' storage,water loss rate slowed down,After 7 days' storage,the hardness was reduced by 34%,chestnut bread aging speed was reduced. |
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| Keywords: | monoglyceride chestnut bread bake qualities bread staling |
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