海藻酸钠对面包烘焙特性的影响研究

Effect of sodium alginate on baking performance of bread

主要研究了添加不同比例(0%、0.1%、0.3%、0.5%、0.7%和0.9%)的海藻酸钠对面包烘焙特性的影响。研究结果表明,海藻酸钠的引入能增大面包的比容,尤其对添加0.3%和0.5%的海藻酸钠面包比容增加显著(p<0.05),与对照相比分别增大了8.2%和6.7%;添加海藻酸钠后,面包硬度变小(p<0.05),胶粘性和咀嚼性下降(p<0.05),内聚性和弹性增大(p<0.05),对面包品质有较好的改良效果。在长期放置过程中添加海藻酸钠后,面包的硬度显著降低(p<0.05),水分迁移速率较慢,表明有较好的抗老化效果,能够延长面包的货架期。

Bread baking properties were investigated at various levels（0% to 0.9% flour weight） of sodium alginate. The result showed that：sodium alginate significantly increased specific volume of bread （p〈0.05）,compared with the control,the specific volume for samples with 0.3% and 0.5% sodium alginate increased 8.2% and 6.7%, respectively. Sodium alginate decreased the hardness（p〈0.05）,gumminess and chewiness as well as increased springiness and cohesiveness of bread （p〈0.05）,showing that it could improve the quality of bread （p〈0.05）. With longer storage,sodium alginate significantly reduced hardness（p〈0.05） and rate of moisture migration of bread, indicating that sodium alginate showed better anti-aging performance and extended the shelf life of the bread.