海藻酸钠对面包烘焙特性的影响研究

Effect of sodium alginate on baking performance of bread

摘要: 主要研究了添加不同比例(0%、0.1%、0.3%、0.5%、0.7%和0.9%)的海藻酸钠对面包烘焙特性的影响。研究结果表明,海藻酸钠的引入能增大面包的比容,尤其对添加0.3%和0.5%的海藻酸钠面包比容增加显著(p<0.05),与对照相比分别增大了8.2%和6.7%;添加海藻酸钠后,面包硬度变小(p<0.05),胶粘性和咀嚼性下降(p<0.05),内聚性和弹性增大(p<0.05),对面包品质有较好的改良效果。在长期放置过程中添加海藻酸钠后,面包的硬度显著降低(p<0.05),水分迁移速率较慢,表明有较好的抗老化效果,能够延长面包的货架期。

Abstract: Bread baking properties were investigated at various levels (0% to 0.9% flour weight) of sodium alginate.The result showed that:sodium alginate significantly increased specific volume of bread (p<0.05) , compared with the control, the specific volume for samples with 0.3% and 0.5% sodium alginate increased 8.2% and 6.7%, respectively. Sodium alginate decreased the hardness (p<0.05) , gumminess and chewiness as well as increased springiness and cohesiveness of bread (p<0.05) , showing that it could improve the quality of bread (p<0.05) . With longer storage, sodium alginate significantly reduced hardness (p<0.05) and rate of moisture migration of bread, indicating that sodium alginate showed better anti-aging performance and extended the shelf life of the bread.