期刊论文

Effects of food additives on the quality of refrigerated fermentation brown rice bread

中文

粮食与饲料工业

1003-6202

2022

01

22-28

10.7633/j.issn.1003-6202.2022.01.006

本校为第一机构

通过使用食品添加剂（羧甲基纤维素钠、瓜尔胶和单双甘油脂肪酸酯）改良冷藏发酵糙米面包品质,以面团的质构特性、水分状态、发酵力及其面包的质构特性、色泽和比容为评价指标,通过对比研究确定冷藏发酵糙米面包中添加剂的最适添加量。结果表明:0.04%羧甲基纤维素钠、0.04%瓜尔胶和0.04%单双甘油脂肪酸酯按1∶1∶1组成的0.12%复配添加量为冷藏发酵糙米面包最适添加量,与未使用添加剂的对照组相比,面团和面包硬度降低了30.8%和45.7%,弹性提高了54.7%和23.3%;面团强结合水和弱结合水显著增多,内部水分稳定,且面团发酵力增大了42.8%;相应面团制作的面包颜色最浅最亮白,面包比容增大了53.6%。

The quality of refrigerated fermented brown rice bread was improved by using food additives(sodium carboxymethylcellulose,guar gum,and mono-diglycerol fatty acid ester).Taking the texture characteristics,moisture state,fermenting power of dough and the texture characteristics,color and specific volume of the bread as evaluation indicators,the optimum amount of additives in refrigerated fermented brown rice bread was determined by comparative study.The results showed that:0.12% compound addition amount of 0.04% sodium carboxymethyl cellulose,0.0...