不同食品胶对面包烘培特性的影响

本文研究并分析不同食品胶对面包烘培特性的影响。方法:比较羟丙基甲基纤维素、海藻酸钠、黄原胶以及刺槐豆胶等不同食品胶对面包烘培特性的影响。结果:在烘培面包过程中,添加适量的食品胶不仅可以有效提高面包的烘培品质,增强面包的比容,还可以进一步改善面包的质构特性;羟丙基甲基纤维素和海藻酸钠与黄原胶以及刺槐豆胶相比,在增加面包比容方面和改善面包质构特性方面,均具有显著的差异(P0.05)。结论:相比于其他两种食品胶,羟丙基甲基纤维素和海藻酸钠食品胶效果最为显著,宜广泛在实际生产中应用。     

不同食品胶对面包烘焙特性的影响研究

研究了不同食品胶(海藻酸钠、黄原胶、羧甲基纤维素钠、刺槐豆胶和羟丙基甲基纤维素)对面包烘焙特性的影响。结果表明,添加适量的食品胶可以有效提高面包的焙烤品质,增大面包的比容,提高面包的整体接受度,改善面包的质构特性,增加面包的弹性和内聚性,显著降低面包的硬度和咀嚼性,有较好的抗老化效果,延长产品的货架期。海藻酸钠和羟丙基甲基纤维素改善效果最好,黄原胶改良效果最差。     

不同胶体对面包烘焙特性的影响研究

主要研究了添加不同胶体(海藻酸钠、黄原胶、羧甲基纤维素钠(CMC)、刺槐豆胶和羟丙基甲基纤维素(HPMC))对面包烘焙特性的影响。研究结果表明,添加适量的胶体能有效提高面包的焙烤品质,增大面包的比容,提高面包的整体接受度,改善面包的质构特性,增加面包的弹性和内聚性,显著降低面包的硬度和咀嚼性,有较好的抗老化效果,延长产品的货架期。总体来说,海藻酸钠和HPMC改善效果最好,黄原胶改良效果最差。     

复配胶体对面包烘焙品质的影响

研究了不同胶体复配(黄原胶、瓜尔豆胶、羟丙基甲基纤维素(HPMC)和海藻酸钠)对面包烘焙品质的影响.结果表明:面包中添加复配胶体可弥补添加单一胶体时在比容、质构特性和感官等方面的不足,改善面包的烘焙品质,提高面包抗老化性能,延长产品货架期.黄原胶、海藻酸钠与HPMC最优质量配比为1:2:6,质量分数为0.15％时,面包的烘焙品质和抗老化效果得到了明显的改善.     

亲水胶体对发芽糙米面包品质特性的影响

研究添加不同浓度的胶体(羟丙基甲基纤维素、海藻酸钠、黄原胶)对发芽糙米面包品质的影响。结果表明,不同胶体对面包的改善作用不同,且不同食品胶适宜添加浓度不同。与未添加胶体的发芽糙米面包相比,添加2%的羟丙基甲基纤维素,面包比容增大25%,硬度降低35%,弹性增加9.5%,内聚性增加9.8%;添加0.1%的海藻酸钠,面包比容增大19%,硬度降低31%,弹性增加10%;而添加黄原胶,对高含量发芽糙米面包的品质无明显改善作用。     

几种添加剂对大米面包感官及质构特性的影响

对添加了羟甲基丙基纤维素(HPMC)、羧甲基纤维素(CMC)、海藻糖、黄原胶4种添加剂制成的大米面包的感官特性及质构特性进行了研究。结果表明,添加3%CMC对于大米面包品质有最明显的改善效果;HPMC对于改善大米面包品质较为明显;黄原胶对改善面包品质有作用,但不明显;海藻糖不适用于大米粉预糊化制作大米面包。     

几种亲水胶体对淀粉理化性质的改善作用及相关机理研究进展

本文主要综述了亲水胶体中的瓜尔胶、黄原胶和魔芋胶对淀粉形态特征、糊化性质、流变特性、热特性、质构特性、膨胀度和冻融稳定性的影响,进一步探讨了上述三种亲水胶体对淀粉理化性质影响的相关机理,为其在各种淀粉基食品中的应用提供理论据。     

不同亲水胶体对百合淀粉糊化及流变学特性的影响

通过向龙牙百合鳞茎淀粉中添加不同来源的亲水胶体(瓜尔豆胶、黄原胶、阿拉伯胶、果胶、魔芋胶、羟丙基甲基纤维素),测定其黏度、热力学及流变学特性的变化,探究不同亲水胶体对百合淀粉糊化及流变学特性的影响。结果表明:不同亲水胶体与淀粉的混合体系表现出不同的糊化及流变学特性。添加瓜尔豆胶后的混合体系峰值黏度、谷值黏度和最终黏度均提高,而添加其余胶体后均降低。差示扫描量热结果表明:羟丙基甲基纤维素使混合体系的峰值温度和终止温度降低,添加其余胶体后混合体系糊化温度升高;添加亲水胶体后,糊化温度范围减小,热焓值降低。百合淀粉及添加不同亲水胶体后的淀粉混合物均随剪切频率增大呈现剪切稀化现象,均为假塑性流体。添加瓜尔豆胶后混合体系弹性模量(G′)、黏性模量(G″)和稠度系数(K)显著提高,流动系数(n)降低,假塑性增强;而其余胶体混合体系的G′和G″的变化规律不同。明确不同种类亲水胶体对百合淀粉糊化和流变特性的影响,可为百合淀粉与亲水胶体复配在食品中的应用提供参考。     

亲水胶体在乳化肠体系的Plackett-Burman 法筛选中的应用

为改善乳化肠凝胶品质,采用Plackett-Burman(PB)试验设计方法对广泛应用于食品加工的8 种亲水胶体进行筛选,并对筛选出来的亲水胶体进行凝胶品质实验验证。PB 试验设计与统计分析表明：卡拉胶、黄原胶和结冷胶是改善乳化肠凝胶强度、质构特性和持水性的3 个关键因素。验证实验表明：单独添加卡拉胶、黄原胶和结冷胶均能使乳化肠的凝胶品质有一定程度的提高。这表明Plackett-Burman 试验设计方法是一种能够高效准确可靠的应用于肉制品外加亲水胶体筛选的统计学方法。     

不同亲水胶体对绿茶生鲜面品质影响的研究

本文通过色差测定、感官评价和质构分析等手段,研究了卡拉胶、海藻酸钠、果胶、羧甲基纤维素钠、可得然胶5种亲水胶体对绿茶生鲜面品质的影响.研究结果表明:添加亲水胶体与绿茶粉预混合对生鲜面的品质有显著改善效果.在相同添加量(0.1％)时,可得然胶、海藻酸钠使绿茶生鲜面的褐变明显变缓;感官评定表明添加卡拉胶、海藻酸钠与可得然胶的绿茶生鲜面较受欢迎;质构特性测定显示添加亲水胶体后,绿茶生鲜面的拉断力增大,硬度减小,表明质构品质得以改良,其中添加海藻酸钠与果胶效果较好.     

Quality Characteristics and Glass Transition Temperature of Hydrocolloid Pre-Treated Frozen Pre-Cut Carrot

The effect of hydrocolloid pre-treatment, i.e., pectin, carboxy methyl cellulose, xanthan gum and sodium alginate on textural properties, drip losses and sensory quality as well as on glass transition temperature (T_g′′′) of the frozen-thawed pre-cut carrots was studied. Untreated frozen samples showed detrimental effects in texture and also excessive drip losses while the carrot tissue integrity was well retained in the hydrocolloid pre-treated samples. As the concentration of the hydrocolloid increased, hardness and fracturability were also found to increase. However, adhesiveness was observed to follow a reverse trend. Xanthan gum (0.4%) resulted in higher texture retention than other hydrocolloids used as well as than the control samples. Hydrocolloids imparted lightness and higher red and yellowness to the carrot samples due to reduced solute mobility and moisture conditioning effects. Overall acceptability of the hydrocolloid pre-treated samples was found to be more than the experimental control samples. All the hydrocolloids were found to be effective in increasing the T_g′′′ to an extent, ?2.73 to ?0.28°C compared with T_g′′′ (?5.4°C) of untreated carrot samples. T_g′′′ increased to almost 74% in CMC (0.4%) pre-treated samples. The maximum enhancement was found in carboxy methyl cellulose followed by pectin, sodium alginate, and xanthan gum. The threshold concentrations in terms of sensory attributes were determined for optimal conditioning of the product prior to freezing.     

Effect of some hydrocolloids on the rheological properties of different formulated ketchups

Five different hydrocolloids (tragacanth gum, guar gum, carboxy methyl cellulose, xanthan gum and locust bean gum) were added, at levels of 0, 0.5, and 1 g/100 g (w/w), respectively, to three different formulated ketchups which were processed from cold-break tomato paste dilutions, having total soluble solid (TSS) contents of 7.5, 10, and 12.5 g/100 g (w/w), in sequence, and the effect of these hydrocolloids on the rheological properties of tomato ketchups was investigated using a viscometer with smooth surface wide-gap coaxial cylinders. All hydrocolloids increased the consistency of the tested samples; however, guar gum and locust bean gum caused the maximum increase, followed by xanthan gum, tragacanth gum and carboxy methyl cellulose (CMC). Both the ketchup formulation and the hydrocolloid concentration were found to affect the consistency of ketchups. The highest consistency index was obtained by processing dilutions with a TSS content of 12.5%, and the addition of hydrocolloids at the level of 1%. The fluidity of the ketchups decreased with both the addition of all hydrocolloids and the increase in hydrocolloids concentration. Furthermore, the fluidity of the ketchups was also affected by ketchup formulation, and it was found to be the lowest for the samples prepared from the tomato paste dilutions having a TSS content of 12.5%.     

Influence of different hydrocolloids on major wheat dough components (gluten and starch)

The aim of this study was to determine the effect of three hydrocolloids from different sources (arabic gum, pectin and hydroxypropylmethylcellulose) on wheat dough major components (gluten and starch) using hydrated model systems. Gluten characteristics were evaluated concerning hydration properties (swelling, water retention capacity, water binding capacity), gluten quality (gluten index, the amount of wet and dry gluten), protein sodium dodecyl sulphate extractability, and rheological properties (elastic and viscous moduli); whereas the effect of hydrocolloids on wheat starch was assessed by recording the viscometric profile. Results showed that hydrocolloids tested affected in different extent to starch and gluten properties, being their effect dependent on the hydrocolloid type and also its concentration. All the hydrocolloids, with the exception of arabic gum, decreased the viscoelastic moduli during heating and cooling, yielding a weakening effect on gluten. Pectin mainly acted on gluten properties, varying gluten hydration, and also the quantity and quality of gluten. In addition, arabic gum acted primarily on the viscometric properties of starch. Therefore, hydrocolloid effect was greatly dependent on the hydrocolloid type, which defines its interaction with other components of the system.     

Effect of Hydrocolloids on the Dehydration Kinetics,Color, and Texture of Mango Leather

Abstract

Tray drying of mango pulp was carried out to prepare mango leather and the dehydration behavior was studied. Different hydrocolloids like guar gum, pectin, carboxymethyl cellulose, gum acacia, pectin, and sodium alginate were also added to the mango pulp at levels of 1, 2, and 3% w/w to determine their effects on drying rate, moisture ratio, color, and equilibrium relative humidity. Texture of mango leather was studied using tensile deformation. Hydrocolloids lowered the drying rate of mango leather but only during the initial 2 h of drying. Mango leather had an extensibility, peak force to rupture, deformation modulus and energy to rupture of 14.54 mm, 0.0036 kN, 0.2285 MPa, and 0.0369 J respectively. Hydrocolloids increased the extensibility and energy to rupture of mango leather. Yellowness and redness of samples was lowered but lightness of mango leather was not significantly affected by hydrocolloid addition. The equilibrium relative humidity of mango leather increased with increasing hydrocolloid concentration. The study revealed that hydrocolloids especially guar gum or pectin can be added to modify the texture of mango leather without significantly affecting the drying rate, color, and packaging requirements.     

Linear Rate of Water Crystallization as Influenced by Viscosity of Hydrocolloid Suspensions

The linear rate of water crystallization at −3°C was measured in various hydrocolloid suspensions, each at several different viscosities. For any given hydrocolloid suspension, the linear rate of water crystallization decreased as viscosity was increased, but it differed among hydrocolloid suspensions adjusted to the same viscosity. Thus, viscosity, over the range studied, is not a good predictor of a hydrocolloid's ability to inhibit crystallization. When studied at −3°C and a viscosity of 3.0 Pa·s, locust bean and guar gum were the most effective crystallization retardants among the five hydrocolloids studied; however, all hydrocolloids on a molar basis were far less effective than sucrose. The beneficial effects of hydrocolloids on the texture of frozen desserts may arise from some attribute other than control of crystal size.     

淀粉—亲水性胶体之间相互作用研究进展

该文主要从亲水性胶体对淀粉糊化性质、流变学性质、热性质影响及不同盐、糖对淀粉―亲水性胶体混合凝胶体系作用研究入手;综述亲水性胶体与淀粉间相互作用可能机理,并对淀粉―亲水性胶体混合凝胶体系在食品中应用进行介绍。     

亲水胶体对海绵蛋糕中晚期糖基化终末产物的抑制作用

为探究亲水胶体对晚期糖基化终末产物（advanced glycation end products,AGEs）生成的抑制作用,首先采用牛血清白蛋白（bovine albumin,BSA）-果糖、BSA-葡萄糖、BSA-丙酮醛（methylglyoxal,MGO）、BSA-乙二醛4 个化学模型,考察9 种经典亲水胶体在化学模型中的抗糖基化能力,筛选出抑制效果最佳的海藻酸（alginic acid,ALA）和黄原胶（xanthan gum,XG）作为研究对象,探究不同亲水胶体添加量（0.25%、0.5%、1.0%、1.5%、2.0%）及烘焙温度、时间对海绵蛋糕品质属性、AGEs形成和蛋白氧化产物的影响。明确最佳烘焙温度和时间为180 ℃、40 min,在此条件下分别添加0.5% ALA或2.0% XG能够显著降低海绵蛋糕中的荧光AGEs、非荧光AGEs和蛋白氧化产物含量。同时,ALA和XG的添加能够改善蛋糕的质构,提高蛋糕的水分含量。ALA和XG是一类很有前途的天然AGEs抑制剂,可以在烘焙之前添加至原料中,以减少烘焙食品中AGEs的生成。     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

亲水胶体对石蒜淀粉糊特性的影响

为改善石蒜淀粉的加工品质特性,系统研究亲水胶体对石蒜淀粉溶胀能力、糊化特性、冻融稳定性及流变特性的影响。添加亲水胶体后,石蒜淀粉膨胀力均有所下降,除魔芋胶外,混合体系的溶解度均有所提高;亲水胶体有效抑制了淀粉的回生,使冻融稳定性增强,其中黄原胶效果较明显。糊化性质表明亲水胶体的加入使峰值时间和成糊温度升高,峰值黏度、崩解值和回生值降低,提高了石蒜淀粉的热稳定性和冷稳定性。静态流变实验结果表明：Herschel-Bulkley方程能很好拟合稳态流变曲线,加入亲水性胶体后体系仍为典型的假塑性流体,除阿拉伯胶外,其他胶体的添加均不同程度地降低了淀粉凝胶的触变性。动态流变实验结果表明所有样品体系G’均大于G”,且呈现出频率依赖性,说明具有典型的弱凝胶特性。加入亲水胶体能保持淀粉体系内部结构稳定,增强其抗剪切性。因此,亲水胶体可以一定程度改善石蒜淀粉糊的性质,且与亲水胶体的种类、结构有关。     

Physical properties of hydrocolloid wet glues

The potential properties of 26 gums to serve as a basis for wet-gum glues were studied. Preliminary tests revealed that only 13 of these, namely gum talha, gum ghatti, gum karaya, gum tragacanth, arabinogalactan, dextran, pectin, tapioca-dextrin, carboxymethyl cellulose (CMC), methyl cellulose (MC), hydroxypropyl cellulose (HPC), hydroxypropylmethyl cellulose (HPMC) and carbopol, can serve as bioadhesives in hydrophilic systems. Wet glues were produced from these hydrocolloids. They were tested over a wide range of loadings, i.e. 10–75% (wlw). The color and pH of each glue were determined. Their ability to adhere to two separate films—cellulose acetate and a skin-surface model—was studied. After checking the performance of the glues by peel testing, seven gums were chosen for further study. Adhesion was evaluated by tensile-bond and lap-shear tests. The deformation rate, the adhesive layer thickness, the degree of hydration of the films and glue, the length of drying time, and the type of hydrocolloid used were found to influence the wet glue bond strength.