魔芋葡甘聚糖及其衍生物對(duì)面團(tuán)特性及面包品質(zhì)的影響.pdf

1、湖北工業(yè)大學(xué)碩士學(xué)位論文魔芋葡甘聚糖及其衍生物對(duì)面團(tuán)特性及面包品質(zhì)的影響姓名：劉丹松申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：姚曉玲20090501湖北工業(yè)大學(xué)碩士學(xué)位論文AbstractInthispaperKonjacGlucomannan(KGM)anditsderivativesKonjacSuperAbsorbentPolymerf，KSAP)wereaddedtothebread，andtheinfluenceofKGMan

2、dKSAPondoughrheologicalproperties，breadmechanicalproperties，moisturepreservationandstructureimprovementwerestudiedbythemethodsofrheologicalanalysis，textureanalysis，thermogravimetric(TG)andwateractive(aw)analysis，imageana

3、lysisThefollowingresultswereachieved1ThewaterabsorptionincreasedwhenKGMandl(SAPwereaddedtothedoughwaterabsorptionratereacheditsmaximumof687％and685％whenadded25％oKGMand1％0KSAPnelongesttimedoughstabilitytimewere165rainand16

4、9minwhenadded2％oKGMand1％oKSAPDoughcomprehensiveassessmentwereincreasedandtheoptimalresultswere249and255when2％oKGMand1‰KSAPwereadded2ThemaximumextensibilityofdoughwithKGMandKSAPwere110mmand118mm；thatofcontrolsamplewas100m

5、mComparedtothecontr01doughenergywithKGMandKsAPwcrcincreasedby4％and5％Themaximumresistanceforceandmaximumresistancerateshowedincreasingtrend，themaximumresistanceforcewasoutofinstrumentallowedforce1000BUwhen勁6DKGM、25‰KGMand

6、1‰l(SAPwereadded；，nlatofcontrolsamplewas780BUTherheologicalresultsindicatedtheoptimaladdingrateofKGMandKsAPwere2‰and1‰respectively3netextureanalyzerwasusedtostudythemechanicalpropertiesofbreadwithKGMandKS觚Resultsshowedth

7、at，after7days’storage，thehardness、gumminessandchewinessofbreadwith2‰KGMand1％ol(SAPweredecreased29％，21％11％and33％，25％，11％thancontrol；Thespringinessandcohesivenessofbreadwith2％oKGMand1％0KSAPwereincreased10％，9％and15％，10％than

8、contr01AddingKGMandl岱APsignificantlyimprovedbreadmechanicalproperties4TGandawanalysiswereusedtotesttheinfluenceofKGMandKSAPonbreadmoisturepreservationWeightlooserateofdoughwithKGMandl(SAPweresmallerthanthatofcontrol，inda

9、y1andday2，weightlooserateofcentrelwerehigherthandoughwithl∞MandKSAPby21％，22％and23％，21％；During7days’storage，theawvaluesofdou【gllwithKGMandKSAPwerehighercomparedwiththecontrol，awofcontrolbreads’crustandcrumbweredecreasedby

10、018and015，thatofKGMandKSAPbreadsweredecreasedby012，O09and012，008，respectively5、ThespecificvolumeofbreadswithKGMandl娼APwereincreasedbv151％and15％comparedwiththecontr01ThenumberofcellspersliceofKGMbreadandKSAPbreadweremoret

11、hanthatofcontrolbV91％and108％，meansofcellareaandeellarearatewerehigherthanthatofcentrelby242％，241％and47％，49％ImageanalysisshowedacomplexstructurewithnumerouscavitiesinsidecontroIbreadwithcellstructuredistributedinamorerand