黑龙江八一农垦大学学报2025，Vol.37Issue(2)：59-66,8.DOI:10.3969/j.issn.1002-2090.2025.02.009
甘油二酯对面包老化的影响
Effect of Diacylglycerol on Staling of Bread
摘要
Abstract
In order to explore the effect of partial substitution of triacylglycerol by diacylglycerol on the staling of bread during storage,by comparing the quality changes between 70%diacylglycerol bread and triacylglycerol bread during storage,the law of bread staling was studied and analyzed.The results showed that after diacylglycerol partially replaced triacylglycerol,the water activity of bread was reduced by 1.08%,the fluidity of free water was reduced,and the water loss was reduced by 3.36%with the increase of storage time.The hardness of bread was increased,the texture characteristics were deteriorated,but the hardness index was reduced by 31.73%,and the staling degree was reduced.X-ray diffraction and differential scanning calorimeter showed that the relative crystallinity and staling enthalpy of bread starch increased with the increase of storage time.Staling enthalpy was reduced by 47.85%.In summary,diacylglycerol replaced 70%of triacylglycerol had a certain positive effect on inhibiting the staling of bread,which provided a reference for the role of diacylglycerol in bread staling.关键词
甘油二酯/面包/老化/贮藏特性Key words
diacylglycerol/bread/staling/storage characteristics分类
轻工业引用本文复制引用
陈永莹,曹家宝,王霞,鹿保鑫..甘油二酯对面包老化的影响[J].黑龙江八一农垦大学学报,2025,37(2):59-66,8.基金项目
国家重点研发计划(2021YFD2100902). （2021YFD2100902）
