机构地区: 国家食品质量监督检验中心
出 处: 《食品工业》 2009年第2期15-17,共3页
摘 要: 对添加不同量的蔗糖、麦芽糖、海藻糖的面粉作成的面包于室温下冷却1h后,在22±1℃的条件储存,分别在0h,24h、48h、72h、96h和120h时利用质构仪测定其硬度。通过对硬度变化的动力学研究表明:海藻糖对延缓面包老化有很好的作用,特别是和麦芽糖、蔗糖共同使用时效果更佳。 After cooling the bread that includes different content for sugar, maltose and trehalose for 1 h at room temperature, store it at 22±1℃ and measure its rigidity by use of texture analyser for 0 h, 24 h, 48 h, 72 h, 96 h and 120 h. Through kinetics analysis for bread's rigidity, it shows that trehalose works very well to delay its retrogradation and the effect is better especially when it is used together with sugar and maltose.