不同胶体对面包烘焙特性的影响研究

Effect of different hydrocolloids on baking performance of bread

主要研究了添加不同胶体(海藻酸钠、黄原胶、羧甲基纤维素钠(CMC)、刺槐豆胶和羟丙基甲基纤维素(HPMC))对面包烘焙特性的影响。研究结果表明,添加适量的胶体能有效提高面包的焙烤品质,增大面包的比容,提高面包的整体接受度,改善面包的质构特性,增加面包的弹性和内聚性,显著降低面包的硬度和咀嚼性,有较好的抗老化效果,延长产品的货架期。总体来说,海藻酸钠和HPMC改善效果最好,黄原胶改良效果最差。

The effect of different hydrocolloids （sodium alginate, xanthan gum, sodium carboxymethylcellulose, locust bean gum, hydroxypropyl methylccllulose ） on bread quality were investigated. The results showed that： By adding a certain amount of hydrocolloids, bread quality was improved effectively, such as higher specific volume, better springiness and cohesiveness and lower hardness and chewiness, as well as anti - aging performance and longer shelf life of the bread. In general, sodium alginate and HPMC showed better improvement of bread quality while xanthan gum did not.