改性淀粉在面包生产中的应用研究

Study on the Application of Modified Starch in Bread Production

改性淀粉,也叫变性淀粉或修饰淀粉,是通过物理方法、化学反应或者酶法引入一些官能团或者改变原淀粉分子大小和颗粒性质,进而改变原淀粉的天然特性,最终获得具有优良性质的淀粉[1-2]。在面包的生产过程中,改性淀粉对面团的质地和面包的品质会产生重大的影响。在面包焙烤的过程中,温度逐渐升高,改性淀粉起到凝胶化的作用,比面包组织中的其他成分吸收更多水分,从而组成了面包等食品中的骨架结构。结合文献资料,以及实际应用试验,原淀粉经过改性之后用于面包中可以改善面包的品质。根据不同产品的特性,将其应用到烘焙产品中也会起到不同的作用,但可以肯定的是,加入一定量的改性淀粉会提高烘焙产品的品质。研究了3种不同种类的改性淀粉对面包比容、持水性、外观和内部结构的影响,以期改性淀粉能更合理地应用于面包等烘焙制品中。

Modified starch,also called modified starch,or modified starch,which introduces some functional groups by physical,chemical or enzymatic methods or changes the size and particle properties of the original starch,thereby changing the natural characteristics of the original starch,and finally obtaining excellent nature of starch.Modified starch has a major impact on the texture of the dough and the quality of the bread during the production of the bread.During the baking process of the bread,the temperature gradually rises,and the modified starch acts as a gel,which absorbs more water than other components in the bread tissue,thereby constituting a skeleton structure in a food such as bread.Combined with literature and practical application experiments,the original starch is modified to be used in bread to improve the quality of bread.Depending on the characteristics of the different products,applying them to the baked product will also play a different role,but it is certain that adding a certain amount of modified starch will improve the quality of the baked product.Experiments were carried out to study the effects of three different types of modified starch on the specific volume,water holding capacity,appearance and internal structure of bread,in order to make the modified starch more reasonable for baking products such as bread.