不同防腐剂对全麦面包质构特性的影响研究

Effect of Different Preservatives on Texture Characteristics of Whole Wheat Bread

研究了不同种类及其不同浓度的防腐剂对全麦面包质构特性的影响。通过单因素实验将最高添加量的60%、80%、100%的脱氢乙酸钠、丙酸钙及天然防腐剂T1添加到全麦面包的配方中,测定其对全麦面包面团及成品面包质构特性的影响。研究表明脱氢乙酸钠防腐剂对全麦面包质构影响显著,硬度大、弹性小、品质差;丙酸钙对全麦面包品质影响也较明显,使得全麦面包品质降低;而加入最大使用量60%的天然保鲜剂T1所制得的全麦面包具有良好的质构特性,因此更适用于全麦面包的防腐。

The effects of different kinds of preservatives and their different concentrations on the texture characteristics of whole wheat bread were studied.By single factor experiment,60%,80%and 100%sodium dehydroacetate,calcium propionate and natural preservative T1 were added to the formula of whole wheat bread to determine their effects on the texture characteristics of whole wheat bread dough and finished bread.The results showed that sodium dehydroacetate had significant effect on the texture of whole wheat bread,which had high hardness,low elasticity and poor quality.The effect of calcium propionate on the quality of whole wheat bread was also obvious,which reduced the quality of whole wheat bread.The whole wheat bread made by adding the maximum use of 60%natural preservative T1 has good texture characteristics,so it is more suitable for the preservative of whole wheat bread.