异麦芽低聚糖面包的研制

通过探讨添加异麦芽低聚糖对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响,以期制作高质量的异麦芽低聚糖面包。试验结果表明,异麦芽低聚糖可改善面团的流变特性,面粉吸水率下降,面团的形成时间、稳定时间延长,面团弹性增加,但面团的延伸性在添加量0%~20%时逐渐增大,超过20%时有所减弱,添加异麦芽低聚糖可有效降低失水率,改善面包的硬度,延长其货架期。在本试验条件下,异麦芽低聚糖的添加量以不超过20%为宜。

Manufacture of Isomaltose Oligosaccharide Bread

The aim of the work is to make good quality isomaltose oligosaccharide bread through exploring the effect of isomaltose oligosaccharide on farinograph record of wheat flour,baking quality,and bread aging.The results indicate that the isomaltose oligosaccharide can bring about the following improvement for the rheological characteristics of dough: the water absorption declines,the developing time and stabilize time of dough lengthens,and the dough elasticity increases.The extension ability increases gradually with increasing isomaltose oligosaccharide adding dosage,but is weaken to some extent when the isomaltose oligosaccharide adding dosage exceeds 20%.Adding isomaltose oligosaccharide reduces the bread dehydration rate significantly,improves the crumb firmness,and extends the bread shelf-life.With our experiment condition,the proper dosage of the isomalto oligosaccharide addition is no more than 20%.