冷冻面团专用改良剂的单因素研究

摘要

Using fsodium alginate, sodium transglutaminase, amylase, locust bean gum, gum artemisia, diacetyl tartaric acid single ( double) glycerol, sucrose fatty acid ester SE - 13 , sucrose fatty acid ester SE — 11, gum arabic, poly glutamic acid by single factor experimental methods,this paper studied on the affection that significantly improve the characteristics of frozen dough. The results showed that effective ones are sucrose fatty acid ester SE - 13, locust bean gum, diacetyl tartaric acid single (double) glycerol on the sensory quality of frozen bread, followed by sodium alginate, sodium transglutaminase amylase, artemisia gum, sucrose fatty acid ester SE - 11, gum arabic, poly glutamic acid.%采用海藻酸钠、谷氨酰胺转胺钠、淀粉酶、刺槐豆胶、沙蒿胶、双乙酰酒石酸单(双)甘油酯、蔗糖脂肪酸酯SE-13、蔗糖脂肪酸酯SE-11、阿拉伯胶、聚谷氨酸,通过单因的实验方法,研究各个改良剂对冷冻面团的改善效果、研究结果表明.蔗糖脂肪酸酯SE-13、刺槐豆胶、双乙酰酒石酸单(双)甘油酯对冷冻面包感官品质的影响最大,其次是海藻酸钠、谷氨酰胺转胺钠、淀粉酶、沙蒿胶、蔗糖脂肪酸酯SE-11、阿拉伯胶、聚谷氨酸.