摘要
将酯化淀粉、交联淀粉、羟丙基淀粉、羧甲基淀粉4种变性淀粉进行复配,添加于面包中,在常温下贮存72 h后,检测面包的水分散失率、面包比容、面包感官和老化焓。结果表明:添加2%酯化淀粉、5%交联淀粉、4%羟丙基淀粉、4%羧甲基淀粉的面包相对于对照的面包口感、色泽好,比容大,水分含量高,水分散失率小,且面包晶体融化热焓值减小了7.06 J/g,即面包的回生程度下降。
The bread was made by added esterified starches,crosslinked starch,hydroxypropyl starch and carboxymethyl starch.The moisture loss rate,specific volume,sensory and retrogradation enthalpy of bread were tested.The experimental results showed that bread made by added2percent esterified starch,5percent crosslinked starch,4percent hydroxypropyl starch and4percent carboxymethyl starch could became larger and higher moisture content and better taste and lower water loss rate compared to the breadwithout added modified starch.And crystal melts heat enthalpy of bread made by added compoundmodifiedstarchwas reduced by7.06J/g.
作者
章焰
王倩
李曾
王玉洁
刘齐
陈洁
Zhang Yan;Wang Qian;Li Zeng;Wang Yujie;Liu Qi;Chen Jie(ZhiXing College of HuBei University, Wuhan 430011, China)
出处
《现代食品》
2017年第22期76-79,共4页
Modern Food
关键词
酯化淀粉
交联淀粉
羟丙基淀粉
羧甲基淀粉
面包
Esterified starch
Crosslinked starch
Hydroxypropyl starch
Carboxymethyl starch
Bread
作者简介
章焰（1977—），女，硕士，讲师；专业方向为粮油品质分析;通讯作者：陈洁（1980—），女，硕士，副教授；专业方向为食品化学
