微晶纤维素对面包品质和全质构的影响
Impact of microcrystalline cellulose on the quality and texture of bread
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摘要: 以筛分法将所购微晶纤维素（MCC）分为三种不同粒度,粒度分别为34.68μm（MCC-A）、55.96μm（MCC-B）和137.85μm（MCC-C）;三种粒度的MCC的持水力均是高筋粉的3.03倍。将三种MCC分别以1%、5%、10%的比例加入到高筋粉中,制作高膳食纤维面包。结果表明,粒度最小的MCC-A在低添加量（1%和5%）时可降低面包硬度,减少烘焙损失,改善面包全质构,添加量达10%时仍保持面包良好品质;较大粒径的MCC-B和MCC-C在添加量分别为10%和5%时会降低面包品质;因此,粒度最小的MCC-A可以在较大添加量的情况下保持面包良好的品质;感官评价的结果显示所有的微晶纤维素面包都易于被消费者接受。Abstract: The microcrystalline cellulose ( MCC) was sieved as three particle sizes:34.68 μm ( MCC-A) , 55.96μm ( MCC-B) and 137.85 μm ( MCC-C) , and the water holding capacity of MCC was 3.03 times of bread flour.The high dietary fiber breads were prepared by the addition of the MCC in the proportions of 1%, 5% and 10%.The MCC-A with the smallest particle size could reduce the hardness and baking loss, improve the total texture of bread in low proportion ( 1% and 5%) .The bread quality didn’t reduce with 10% proportion of MCC-A.The MCC-B and MCC-C decreased the bread quality with proportion respectively of 10% and 5% because of their larger particle size. Therefore, the MCC-A could maintain the bread quality favorable in larger dosage. The results of sensory evaluation showed that all of the microcrystalline cellulose bread was easy to accept by consumers.
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