羧甲基纤维素钠对面团特性及面包品质的影响

Effects of Sodium Carboxymethyl Cellulose on Dough Traits and Bread Quality

研究了添加羧甲基纤维素钠对面团特性、面包烘焙特性及面包货架期的影响。结果表明,添加CMC-Na能使面团的吸水率增加,面团的形成时间、稳定时间、断裂时间缩短,评价值降低,面团的拉伸能量、拉伸阻力、拉伸长度也降低;添加适量的CMC-Na可改善面包的焙烤特性,增加面包的体积,提高面包的含水量,改善面包的纹理结构,质地和口味等,延长面包的货架期;在本实验条件下,CMC-Na的添加量不宜超过6‰。

The effects of adding sodium carboxymethyl cellulose （CMC - Na） on dough traits, baking quality and bread aging were studied. Results indicate that adding CMC can bring about the following effects on dough traits： water absorption increases; developing time, stabilize time and cracking time shorten; valorimeter value drops; and extension energy, extension resistance and extensibility of dough decline. Adding appropriate CMC - Na dosage improves bread - baking quality, such as bulk of bread, bread moisture, structure, texture and taste, and extends bread shelf life. With our experimental condition, the proper dosage of CMC - Na is no more than 6‰.