食品添加剂对燕麦橘络面包品质的影响

Studies on the Effects of Different Food Additives on Oatmeal Tangerine Pith Bread Quality

实验以感官评分、面包比容、色差值、质构分析为评鉴指标,探究单一食品添加剂谷朊粉、沙蒿胶、单甘酯、黄原胶对燕麦橘络面包品质的影响。结果表明:4种添加剂对面包比容、色泽、硬度、感官品质均有明显改善作用。各指标之间,感官评分、面包比容、色差值、弹性呈显著(p<0.05)或极显著(p<0.01)相关;硬度、胶黏性、咀嚼性呈显著(p<0.05)或极显著(p<0.01)相关。其中,添加0.6%的单甘酯综合评分最高,面包比容明显增大;沙蒿胶最适添加量为0.8%;谷朊粉最适添加量为8%,但面包硬度较大;黄原胶最适添加量为0.8%,但面包芯黏度较大。综上,添加0.6%单甘酯最佳。

The effects of food additives including vital wheat gluten, artemisia glue, monoglyceride and xanthan gum on the oatmeal tangerine pith bread quality were studied based on the indexes of sensory evaluation, specific volume, color difference and texture analysis. Meanwhile, the most suitable addition of the four additives was determined. It has been found that all of them could increase specific volume, decrease hardness, and improve the sensory quality of oatmeal tangerine pith bread significantly. Of all the indexes, sensory evaluation, specific volume, color difference value and resilience are noticeably(p<0.05) or remarkably (p<0.01)related while hardness, viscosity and chewiness are noticeably(p<0.05) or remarkably (p<0.01)related. A 0.6% monoglyceride addition has the highest overall rating with visible specific volume increase. The optimal artemisia glue addition is 0.8%. The best addition of vital wheat gluten is 8% with the disadvantage of hardness. The best xanthan addition is 0.8% with the problem of sticking to the teeth. In conclusion, the optimum condition is 0.6% monoglyceride addition.