单甘酯在板栗面包中的应用研究

Application research of monoglyceride in chestnut bread

通过单因素实验,探讨了单甘酯对板栗面包焙烤品质、面包贮存过程中老化指标的影响,实验结果表明:单甘酯的添加对板栗面包的焙烤品质及老化指标的影响显著。当单甘酯添加量为0.3%时,板栗面包具有良好的焙烤品质;在贮存5d后,板栗面包的失水速率明显减慢;在贮存7d后,面包芯硬度比对照组面包减少34%,板栗面包的老化速度减缓。

In this paper,the feasibility of adding monoglyceride as a food additive has been discussed by probing into its influences on baking quality and stalingng of chestnut bread during storage.The results showed that：The best dosage of xanthan was 0.3%,at this dosage,chestnut bread had better bake qualities,After 5 days＇ storage,water loss rate slowed down,After 7 days＇ storage,the hardness was reduced by 34%,chestnut bread aging speed was reduced.