魔芋葡甘聚糖及其衍生物对面包力学性能的影响

Effects of Konjac Glucomannan and its derivatives on mechanical properties of bread

应用质构仪研究魔芋葡甘聚糖(KGM)和魔芋超级吸水共聚物(KSAP)对面包力学性能的影响。结果表明,在面包存放7d后,添加了0.2%KGM和0.1%KSAP的面包的硬度值、胶着性、咀嚼性值较空白样分别降低了29%、21%、11%和33%、25%、11%;添加了0.2%KGM和0.1%KSAP面包样品的弹性和黏性比空白样提高了10%、9%和15%、10%。KGM和KSAP的添加显著提高了面包的质构品质。

The texture analyzer was used to study the mechanical properties of bread which with Konjac Glucomannan （KGM） and Konjac Super Absorbent Polymer （KSAP）.Results showed that after 7 days＇ storage, the hardness,gumminess and chewiness of bread with 0.2% KGM and 0.1% KSAP were decreased 29% ,21%, 11% and 33% ,25% ,11% than the blank samples, respectively; the springiness and cohesiveness of bread with 0.2%KGM and 0.1% KSAP were increased 10% ,9% and 15%, 10% than the blank samples.Adding KGM and KSAP notably improved bread mechanical properties.