食品工业科技2024，Vol.45Issue(12)：47-55,9.DOI:10.13386/j.issn1002-0306.2023070050
脱盐鸭蛋清/明胶混合体系对面包品质的影响
Effect of Desalted Duck Egg White/Gelatin Mixture System on Bread Quality
摘要
Abstract
In order to study the impact of desalted duck egg white/gelatin(DDG)obtained by gelatin gel assisted desalting on the quality of bread,the bread was prepared by direct fermentation,and the baking loss rate,specific volume,moisture content and texture of fresh bread were determined.The changes of bread color,aging rate,moisture distribution,retrogradation enthalpy and starch digestibility in vitro were compared and analyzed after storage at 4 ℃ for 1 and 7 days.The results showed that the addition of DDG increased the moisture content and specific volume of bread,and reduced the baking loss rate of bread.The addition of DDG could delay the aging of bread during storage and weaken the hardness of bread during storage.The addition of DDG-0.5％,1.0％,1.5％and 2.0％could reduce the enthalpy of regeneration of bread core stored at 4 ℃ for 7 days from(4.67±0.26)J/g to(4.28±0.07),(4.14±0.10),(4.04±0.08)and(4.14±0.05)J/g,and the relative crystallinity from 21.04％to 18.41％,14.54％,11.21％and 12.77％,respectively,thus delaying the aging rate of bread.The addition of DDG reduced the content of fast digestible starch and increased the content of resistant starch,thus reducing the digestibility of starch.Therefore,adding appropriate DDG would improve the quality of bread and provide a direction for the comprehensive utilization of salted egg white.关键词
脱盐鸭蛋清/明胶/水分分布/面包老化速率/淀粉体外消化率Key words
desalted duck egg white/gelatin/moisture distribution/bread aging rate/in vitro digestibility of starch分类
轻工纺织引用本文复制引用
陈佳敏,代亚磊,侯雨薇,周彬..脱盐鸭蛋清/明胶混合体系对面包品质的影响[J].食品工业科技,2024,45(12):47-55,9.基金项目
高层次人才科研启动基金(GCRC2021003). （GCRC2021003）
