摘要
本文主要对影响莜麦面包TPA质构特性的食品添加剂进行研究。实验结果表明,当添加0.06%α-淀粉酶、0.8%蔗糖酯、6.0%花生蛋白、2.0%黄原胶时都能较好地延缓面包的老化,改善面包的品质。
Effect of different food additives on TPA analysis of naked oat bread were studied in this paper.The result showed that the bread with good quality which has a property of anti-aging and improved oven-spring can be got when adding 0.06%α-amylase,0.8%sucrose fatty acid ester,6.0%of peanut protein or 2.0%xanthan gum into ingredients of bread.
作者
莎娜
王国泽
程立坤
SHA Na;WANG Guoze;CHENG Likun(School of Life Science and Technology Inner Mongolia University of Science and Technology,Baotou014010,China;The Institute of Bioengineering and Technology Inner Mongolia University of Science andTechnology,Baotou 014010,China)
出处
《食品安全导刊》
2021年第35期108-110,114,共4页
China Food Safety Magazine
关键词
莜麦面包
质构分析(TPA)
品质
食品添加剂
naked oats bread
Texture Profile Analysis(TPA)
quality of bread
food additives
