粮油食品科技2026，Vol.34Issue(5)：36-44,9.DOI:10.16210/j.cnki.1007-7561.2026.05.004
乳化剂对熟坯面饼复热品质的影响
Effects of Emulsifiers on Reheating Quality of Pre-cooked Flatbread
摘要
Abstract
To improve the edible quality of reheated pre-cooked flatbreads,an emulsifier-free sample was set as the control.The effects of monoglyceride,soy lecithin,diacetyl tartaric acid esters of mono-and diglycerides(DATEM),sodium stearoyl lactylate(SSL),and calcium stearoyl lactylate(CSL)on the moisture content,texture,water distribution,color,microstructure,Fourier transform infrared(FTIR)spectra,and sensory quality of flatbreads were investigated.The results showed that emulsifier types had significantly effects on the quality of reheated pre-cooked flatbreads.The DATEM group presented the highest moisture content(35.83%),which was significantly higher than that of the control group(31.97%).All emulsifiers significantly reduced the hardness of samples.The SSL group had the lowest hardness and chewiness values,which were 12 547.39 and 5 622.49 g,respectively.The soy lecithin group showed the highest springiness(0.88),and the CSL group had the highest cohesiveness(0.64).The CSL group had the highest L* and b*values of 60.33 and 23.54,respectively,and the SSL and CSL groups obtained higher color sensory scores.Low-field nuclear magnetic resonance results indicated that different emulsifiers changed the water distribution in samples.Scanning electron microscopy observations revealed that DATEM group formed a relatively compact,continuous,and homogeneous matrix structure,while the SSL group presented a relatively open pore structure.The main absorption peak positions of FTIR spectra in all groups were basically consistent,and no distinct new characteristic peaks were observed.It indicated that the effects of emulsifiers were mainly related to the non-covalent interactions and structural rearrangements among water,starch,protein,and lipid in the system.In the sensory evaluation,the SSL group obtained the highest total score(94.64),followed by the DATEM group(93.67).Comprehensive analysis showed that under the experimental conditions of this study,SSL was most conducive to reducing hardness,improving mouthfeel,and enhancing comprehensive sensory quality,while DATEM had more advantages in improving water retention capacity and maintaining matrix continuity.关键词
乳化剂/复热熟坯面饼/水分分布/质构特性/微观结构Key words
emulsifiers/reheated pre-cooked flatbread/water distribution/texture properties/microstructure分类
轻工纺织引用本文复制引用
杜庆飞,伊帕热·阿布都热黑木,刘迪,王冉,蔡克周..乳化剂对熟坯面饼复热品质的影响[J].粮油食品科技,2026,34(5):36-44,9.基金项目
国家重点研发计划课题"烘焙/煎烙类方便主食定制式组合设计及新产品创制与集成示范"(2021YFD2100205) The National Key Research and Development Program of China"Baking/Decocting Class Convenient Staple Food Custom Combination Design and New Product Creation and Integrated Demonstration"(No.2021YFD2100205) （2021YFD2100205）
