脂肪酶替代双乙酰酒石酸单双甘油酯对压面面团流变学和面包烘焙特性的影响

doi:10.13652/j.issn.1003-5788.2020.09.006

首页 > 过刊浏览>2020年第卷第9期 >38-42. DOI:10.13652/j.issn.1003-5788.2020.09.006

脂肪酶替代双乙酰酒石酸单双甘油酯对压面面团流变学和面包烘焙特性的影响
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                        10.13652/j.issn.1003-5788.2020.09.006
                    
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作者简介:王家宝,男,广东广益科技实业有限公司初级工程师
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A comparative study of lipase and diacetyl tartaric esters of mono-glycerides (DATEM) on rheological properties of dough by pressing process and baking properties of bread

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摘要:

将脂肪酶引入到面团体系中,与乳化剂双乙酰酒石酸单双甘油酯(DATEM)作对比,通过面包的比容和质构等评价指标,研究脂肪酶和乳化剂DATEM对面包烘焙品质的影响并进行比较分析。结果表明,相比于DATEM,添加脂肪酶可降低硬度和咀嚼性,提高抗老化特性,使面包芯组织柔软,并且感官评定得分提高。

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Lipase was added to dough system and compared with emulsifier DATEM in this study. The effects of lipase and emulsifier DATEM on the quality of bread were studied by the specific volume and texture of bread. The results showed that lipase could reduce hardness and chewiness of the brea, improve its anti-staling property, soften the bread crumb and increase its sensory evaluation score compared with DATEM.

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王家宝,黄美凤,杨笛,等.脂肪酶替代双乙酰酒石酸单双甘油酯对压面面团流变学和面包烘焙特性的影响[J].食品与机械,2020,(9):38-42.
WANG Jia-bao, HUANG Mei-feng, YANG Di, et al. A comparative study of lipase and diacetyl tartaric esters of mono-glycerides (DATEM) on rheological properties of dough by pressing process and baking properties of bread[J]. Food & Machinery,2020,(9):38-42.

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在线发布日期: 2023-02-18
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