木瓜面包的改良研究

Improvement on Quality of Papaya Bread

试验采用单硬脂酸甘油脂、木聚糖酶、蔗糖脂肪酸酯对木瓜面包品质进行改良。通过正交试验优化了三者的添加量。试验结果表明:三种改良剂的最佳组合为单甘脂0.3%,木聚糖酶0.004%,蔗糖脂肪酸酯0.3%(以面包粉100计)。极差分析表明,单甘脂对木瓜面包品质的影响最大,其次是蔗糖脂肪酸酯,木聚糖酶的影响最小。方差分析表明,单甘酯对木瓜面包品质的影响比较显著。质构分析表明,复合改良剂显著降低面包的硬度,面包弹柔性增强。

Monoglycende, xylanase, sucrose tatly acid ester were used to improve me quality oI papaya bread. [he results showed that the best formula was monoglyceride 0.3%, xylanase 0.004% and sucrose fatty acid ester 0.3% （based on the weight of flour）. Range analysis showed that the monoglyceride had the greatest impact on the quality of papaya bread, followed by sucrose fatty acid ester, xylanase had minimal impact. Variance analysis showed that monoglycerides significantly affected on the quality papaya bread. Texture analysis showed that the compound modifier significantly reduce the hardness of the bread and shells flexibility of bread enhanced.