两种乳化剂对冷冻麻薯坯及其烘烤品质的影响

Effect of Two Emulsifiers on Frozen Mochi Dough and Its Baking Quality

为分别探究蔗糖脂肪酸酯及单硬脂酸甘油酯单独使用时对冷冻麻薯坯及其烘烤品质的影响,对添加不同乳化剂品种及用量的混粉进行糊化特性检测;对冷冻麻薯坯进行动态流变学特性以及水分分布检测;对冷冻麻薯坯烘烤后进行质构、比容测定和感官评价。结果表明:两种乳化剂均使混粉的衰减值与回生值降低,最大下降量分别为279.00 cP和173.50 cP;适量添加乳化剂可以改善冷冻麻薯坯的弹性模量、黏性模量以及水分分布状态,延缓水分迁移;烘烤品质中,加入两种乳化剂使麻薯面包硬度与对照组相比均降低;比容有所改善;当蔗糖酯添加量为0.40%、单甘酯添加量为0.15%时,综合感官评分分别为84.5和81.0,风味较好。因此,蔗糖酯添加量为0.40%和单甘酯添加量为0.15%对冷冻麻薯坯及其烘烤品质均有较好改善效果。

This study aimed to explore the effect of sucrose fatty acid ester and glyceryl monostearate in single use on frozen mochi dough and its baking quality separately.The gelatinization characteristics of the mixed powder with different emulsifier varieties and dosage were tested,and the dynamic rheological properties and water distribution of frozen mochi dough were also detected.Additionally,the texture,specific volume and sen-sory evaluation of frozen mochi dough were measured after baking.The results indicated that both emulsifiers de-creased the attenuation value and regeneration value of the mixture,and the maximum decrease was 279.00 cP and 173.50 cP,respectively;an appropriate amount of emulsifier improved the elastic modulus,viscosity modu-lus and water distribution of frozen mochi dough,and delayed water migration;in terms of baking quality,com-pared with the conditions in control group,the hardness of mochi bread was reduced and the specific volume was improved after addition of the two emulsifiers;the comprehensive sensory scores were 84.5 and 81.0,respective-ly when 0.40%sucrose fatty acid ester and 0.15%glyceryl monostearate were added,with preferable flavor.Therefore,addition of 0.40%sucrose fatty acid ester and 0.15%glyceryl monostearate had a desirable effect on the frozen mochi dough and its baking quality.