乳化剂影响新鲜及冷冻面团面包品质的研究

研究了硬酯酰乳酸钠(SSL)、卵磷脂、单甘酯、蔗糖酯、双乙酰酒石酸甘油酯(DATEM)等几种面包加工常用乳化剂对新鲜面团及冷冻面团的力学特性及面包的质构和感官品质的影响。结果表明,乳化剂的添加会显著提高新鲜面团的力学特性和新鲜面团面包的感官品质,卵磷脂为最适乳化剂,适宜添加量为0.45%(面粉为基数);乳化剂对冷冻面团的力学特性的影响不显著,但可以显著改善冷冻面团面包感官品质,SSL为最适乳化剂,适宜添加量为0.30%(面粉为基数)。     

不同特性乳化剂对面团流变学性质的影响

对添加硬脂酰乳酸钠(SSL)、甘油单硬脂酸酯(DMG)、聚氧乙烯(20)失水山梨醇单硬脂酸酯(polysorbate60)的面团流变学特性进行研究,结果显示,虽然基本脂肪酸组成相同,但3种乳化剂对面团形成时间、面团稳定性、面团弱化度、抗拉伸强度等基本性质的影响有很大差异.高质量分数的DMG对面团有弱化倾向,添加polysorbate60可以得到面团形成的时间最长和最好的面团稳定性;添加SSL和polysorbate60对面团抗拉伸强度有不同程度的提高,而且SSL在较长的面团混揉时间能起到最好作用.不同剂量的乳化剂对面团流变学性质的影响也不相同.     

乳化剂对北方馒头品质影响研究

将二乙酰酒石酸单甘酯（DATEM）和硬脂酰乳酸钙-钠（CSL—SSL）添加小麦粉中,利用粉质仪法、拉伸仪法和制作北方馒头来研究其对小麦粉面团流变学特性和馒头品质的影响。结果表明CSL-SSL能使面团稳定时间延长,弱化度减少,粉质质量指数升高,同时提高面团的拉伸强度。适量添加这两种乳化剂,有一定的增白作用,可以改善馒头的挺度和咬劲,使馒头表面光滑,气孔均匀,提高馒头总评分。     

乳化剂对冷冻面团流变学性质的影响研究

面团的流变学性能直接影响面团的加工品质和最终产品的质量,乳化剂能显著改善面团的流变学性能。本实验通过加入不同种类和不同添加量的乳化剂来改善面团的流变学性能,并利用质构仪测量低温储存和添加剂对面团流变学性能的影响情况,结果表明:低温储存会使面团的流变学性能降低;不同添加量的DATEM、SSL、卵磷脂、单甘酯和SP60都能改善面团的流变学性能,其中0.15%的DATEM、0.2%的SSL、0.8%的卵磷脂、0.15%的SP60和0.5%的单甘酯等对面团的流变学性能的改善较明显,其改善程度的大小关系为:0.15%DATEM>0.2%SSL>0.8%卵磷脂>0.15%SP60>0.5%单甘酯。研究结果为面制品生产中正确选择适当的乳化剂及适当的添加量提供了基础数据。     

硬脂酰乳酸钠对冷冻面团及其烘烤面包品质的影响

将硬脂酰乳酸钠(Sodium stearyl lactate,SSL)加入自制冷冻面团中,通过测定冷冻面团的流变学特性,以及冷冻面团烘烤面包的比容、质构特性和感官评分,研究SSL对冷冻面团及其烘烤面包品质的影响。结果显示,随着SSL添加量增加,冷冻面团弹性模量先升高后降低,损耗角正切tanδ先降低后升高,其中最优SSL添加量为0.20%;冷冻面团烘烤面包的硬度、咀嚼性先降低后升高,弹性、回复性、比容和感官评分先升高后降低,当SSL添加量为0.20%时,各指标达到各自的峰值,说明SSL改善了冷冻面团及其烘烤面包的品质。30 d冷冻储藏期内,加入SSL后,冷冻面团及其烘烤面包劣变幅度减小,说明SSL改善了其储藏特性。上述结果表明:加入SSL后,冷冻面团及其烘烤面包的品质及储藏特性得到改善,且最佳添加量为0.20%。     

复合改良剂对面团流变学特性影响

将硬脂酰乳酸钠(SSL)、瓜尔豆胶、L-抗坏血酸(VC)等改良剂按一定比例直接加入小麦面粉中并混合均匀,通过正交试验分析各种改良剂对面团粉质特性及拉伸特性影响。方差分析结果表明,硬脂酰乳酸钠添加量为0.7%、瓜尔豆胶添加量为0.2%、L-抗坏血酸添加量为0.012%时,面团稳定时间、拉伸力及拉伸面积均显著改善。稳定时间由3.6min提高到11.7min(P＜0.01),拉伸力由102.90g提高到190.96g(P＜0.05),拉伸面积由1884.9g·mm提高到2684.1g·mm(P＜0.05)。复合改良剂加入面粉能很好的改善面团流变学性质。     

食品添加剂对冷冻面团面包品质的影响

采用快速发酵法制作冷冻面团面包,研究了酵母、海藻糖、抗冻改良剂(F-99)和硬脂酰乳酸钠(SSL)等添加剂对冷冻面团面包质构和感官品质的影响,通过单因素和正交试验,优化确定了不同添加剂的最佳添加量。结果表明:添加适量的酵母、海藻糖、F-99和SSL等添加剂能提高面包弹性、降低硬度等,4种添加剂添加量对冷冻面团面包品质影响顺序为:海藻糖SSL酵母F-99。最佳添加剂配方为:酵母1.8%,海藻糖5%,F-99 6%,SSL 0.4%,制作的冷冻面团面包水分含量42%、比容5.1m L/g、酸度4.4o T、硬度3.13N、弹性11.93mm、胶黏性2.5N、咀嚼性29.88m J,面包质量符合国家规定标准,硬度、弹性等指标明显优于对照制品。     

乳化剂对面粉糊化性质的影响

通过快速黏度测定仪（RVA）研究了分子蒸馏单甘酯（DGMS）、双乙酰酒石酸单甘酯（DATEM）、硬脂酰乳酸钙钠（CSL—SSL）、蔗糖酯（SE）四种乳化剂对面粉糊化特性的影响。结果发现，不同种类的乳化剂对面粉的糊化特性影响不同。     

焙烤用冷冻面团复配添加剂的研制

借助质构分析仪，采用单项和正交的方法，研究了4种面团改良剂对焙烤用冷冻面团抗拉伸特性的影响，结果表明：单甘酯（DMG）0．3％、硬脂酰乳酸钠（SSL）0．3％、硬脂酰乳酸钙（CSL）0．3％、瓜尔豆胶0.8％单项添加时．以及按照DMG：SSL：CSL：瓜尔豆胶=4：3：2：12比例复合添加，冷冻面团的抗拉伸性良好。并以此配合进行了冷冻面团制品的焙烤对照试验，添加改良剂的制品的比体积、表皮颜色、形状、瓤芯质地结构、色泽、平滑度、芯弹柔性和口感都好于对照制品。     

乳化剂在馒头中应用效果的研究

将硬脂酰乳酸钠、硬脂酰乳酸钙钠、硬脂酸聚甘油酯、单甘酯分别檬酸单甘酯加入到小麦面粉中,研究乳化剂对馒头的影响。实验结果表明:硬脂酸聚甘油酯对增强小麦粉所含面筋强度,改善面团物理性能、馒头的表面色泽,增大馒头的体积、内部组织的疏松度最为明显。其次是硬脂酰乳酸钠、硬脂酰乳酸钙钠,单甘酯和柠檬酸单甘酯改善效果最不明显。硬脂酸聚甘油酯对应的最佳添加量为小麦粉的0.4%(质量分数),对应的粒径水平为60目(250μm)。     

混合试验仪确定冷冻面团馒头复配添加剂最佳配方

利用混合试验仪研究硬酯酰乳酸钠（SSL）、黄原胶、抗坏血酸（VC）对冷冻面团特性的影响。通过单因素试验、正交试验确定了冷冻面团复配添加剂的最佳配方为SSL0.1%、VC0.010%和黄原胶0.3%。用不同复配添加剂配方制作冷冻面团馒头,利用感官品质评分、质构品质测定进行综合评价,最佳结果与Mixolab试验结果一致。     

Influence of surfactants on rheological characteristics of dough and quality of parotta

The effect of the surfactants glycerol monostearate (GMS), lecithin, diacetyl tartaric acid esters of monoglycerides (DATEM), polyoxyethylene sorbitan monostearate (PS‐60) and sodium stearoyl‐2‐lactylate (SSL) on the rheological characteristics of dough and quality of parotta was studied. Use of the surfactants increased stability as measured by the farinograph, valorimeter value, extensograph ratio figure and extensograph area, indicating an increase in the strength of the dough. Surfactants reduced the mixograph peak height, mixograph area, apparent biaxial extensional viscosity, compressive stress, force decay parameter, hardness and adhesiveness, and increased the cohesiveness of dough. The values for peak viscosity increased with DATEM, PS‐60 and SSL and decreased with GMS and lecithin. Among the surfactants tested, SSL and PS‐60 brought about the greatest improvement in the quality of parotta, followed in decreasing order by DATEM, lecithin and GMS.     

添加剂对冷冻面团馒头品质的影响

对冷冻面团制作馒头进行了尝试,研究了羧甲基纤维素钠、硬酯酰乳酸钙钠、谷朊粉、维生素C以及它们复合对冷冻面团馒头品质的影响,结果表明:冷冻面团技术也可用于生产馒头,冷冻面团馒头复合品质改良剂的最优配方为:谷朊粉4%,硬酯酰乳酸钙钠0.05%,维生素C0.006%,羧甲基纤维素钠0.6%,此时冷冻面团馒头的品质较好。     

Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs

Antistaling additives—distilled monoglycerides (MGL), diacetyl tartaric ester of monodiglycerides (DATEM), sodium stearoyl lactylate (SSL), carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) and fungal α-amylase—were studied for effects on rheological and fer- mentative properties of white/whole wheat bread doughs, made following straight/sour dough processes. A fractionated factorial design (L³²) was used to evaluate single additive effects and interactions. Single addition of DATEM, followed by SSL, α-amylase and hydrocolloids improved oven rise and final volume. In presence of DATEM, synergistic (MGL) and antagonistic (SSL) effects of additional emulsifiers were found on gassing power. SSL was the only effective conditioner for enhancement of mixing properties. Dough plasticity was negatively affected by MGL addition and by CMC/HPMC in white/whole flours respectively. Some combinations resulted in detrimental dough handling properties.     

品质改良剂对复合杂粮面包粉流变学特性的影响

以营养优化后的复配杂粮面包粉为原料,选择谷朊粉、硬脂酰乳酸钠（sodium stearoyl lactylate,SSL）、黄原胶及瓜尔豆胶为品质改良剂,通过单因素试验研究4 种品质改良剂对杂粮面包粉流变学特性的影响,在此基础上通过响应面分析试验,以面团综合得分为响应值,得出复合改良剂的最佳配方为：1 000 g杂粮面包粉（杂粮粉占比34%）为基重,谷朊粉3.77%、SSL 0.35%、黄原胶1.08%、瓜尔豆胶0.35%。各因素对杂粮面包粉综合评分的影响大小为：黄原胶添加量＞谷朊粉添加量＞瓜尔豆胶添加量＞SSL添加量。添加复合改良剂后杂粮面包粉的稳定时间由4.7 min上升到14.2 min,形成时间由3.9 min上升到了13.3 min,粉质指数从56上升到192。复配杂粮面包粉流变学特性有很大程度改善,达到制作杂粮面包的粉质要求。     

Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling

Pasting profile during cooking and cooling of straight/soured started bread doughs formulated with non fat-sodium carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), fungal α-amylase and fat-monoglycerides (MGL), diacetyl tartaric acid ester of mono-diglycerides and sodium stearoyl lactylate (SSL)-additives was recorded in the Brabender (BVA) visco-amylograph and Newport rapid viscoanalyser (RVA). Rheological results were correlated with bread staling kinetics during storage. Bread dough viscosity characteristics, derived from the RVA pasting profile during cooking and cooling, highly correlate with bread staling kinetic parameters. This is particularly so in the cases of peak viscosity, pasting temperature, and setback during cooling that can be considered as valuable predictors, at a dough level, of bread firming behaviour during storage. Individual and/or binary addition of surfactants to bread dough, particularly MGL and SSL, positively influence the level of the pasting parameters associated with a significant delay in bread firming. Individual additions of methylcellulose derivatives, mainly CMC, induce in general a deleterious effect on dough viscosity. Moreover, the simultaneous presence of CMC and HPMC results in a significant improvement of dough rheology during cooling. Binary mixtures SSL/CMC and MGL/CMC are not recommended from the viscoelastic point of view, due to antagonistic effects of the pair gum/surfactant that nullify the benefits of individual emulsifiers.     

冷冻面团专用流态起酥油及其对冷冻面团微结构影响研究

为了生产冷冻面团专用流态起酥油并考察流态起酥油对冷冻面团微结构影响,在二次冷却法生产流态起酥油基础上应用中心组合设计,采用响应面分析法,研究搅拌速度,急冷温度,老化时间对流态起酥油相稳定性和流动性影响,使用扫描电子显微镜观察使用流态起酥油后冷冻面团微结构,结果表明:(1)使用二次冷却程序制作流态起酥油过程中急冷程序对产品稳定性影响很大,必须严格控制急冷温度和速度;急冷对流态起酥油流动性影响不大,当搅拌速度为70 rpm,老化时间为1．5 h,急冷温度为5℃时,流态起酥油离心分离率为1％,粘度为500 cp。(2)使用流态起酥油后冷冻面团经30 d冷冻储存后面筋结构比使用普通塑性起酥油、大豆色拉油、添加SSL大豆色拉油的冷冻面团面筋结构好,淀粉分布均匀,面筋网络细腻,面包心纹理好。从冷冻面团微结构可看出,使用流态起酥油可较好弥补冷冻面团在冷冻储存过程中因冷冻所造成烘焙潜力降低。