微晶纤维素防止曲奇饼干碎裂的机制初探

Research on the Mechanism of Microcrystaline Cellulose in Preventing Cookies Cracking

为研究微晶纤维素(Microcrystalline cellulose,MCC)对曲奇饼干玻璃化转变和防碎裂的影响,以添加MCC的曲奇饼干为研究对象,分析其碎裂率、最大负荷、糊化度、散热成像、收缩率和玻璃化转变温度。以未添加MCC曲奇饼干为对照组设计掉落实验,得到添加1.0%MCC的曲奇饼干防碎裂效果最好。最大负荷实验表明添加1.0%MCC曲奇饼干的负荷为1450 g。添加MCC的曲奇饼干中心部糊化度为28%,说明MCC添加不影响淀粉糊化。热像仪分析结果表明,曲奇饼干表层与内部散热存在2 min时间差。面筋模型的动态力学分析结果表明,200℃的曲奇饼干收缩率大于140℃,且表层的收缩明显大于中心部位。添加1.0%MCC曲奇饼干表层的玻璃化转变温度最高,达到160℃。研究结果表明,添加1.0%MCC的曲奇饼干在散热过程更早发生玻璃化,从而抑制水分的蒸发和曲奇饼干收缩,使得表层与中心部分的应力差变小,达到防止碎裂目的。

In order to study the influence of microcrystalline cellulose(MCC)on glass transition and anti-cracking of cookies,the paper focused on cookies supplemented with MCC,analyzing their the fragmentation rate,maximum load,gelatinization,heat dissipation imaging,shrinkage rate and glass transition temperature.Cookies without MCC as the control,drop experiments showed the biscuit with 1.0%MCC has the best anti-fragmentation effect.In the maximum load experiment,the load weight of 1.0%MCC cookies was 1450 g.Starch gelatinability was 28%,it meant that MCC addition did not affect starch gelatinization.The results of the thermograph analysis showed that,there was a 2 min difference between the surface and the center of the biscuit.The results of the dynamic mechanical analysis of the gluten model showed that,the 200℃biscuit shrinkage rate was greater than 140℃,the surface shrinkage was significantly larger than that in the center.The highest glass transition temperature on the surface of 1.0%MCC cookies was up to the level of 160℃.The results showed that the biscuit with 1.0%MCC was vitrified earlier in the heat dissipation process,thus inhibiting the evaporation of water and the shrinkage of the biscuit,making the stress difference between the surface layer and the central part smaller,so as to prevent fragmentation.