Effects of HPMC and GOD on the Quality of Frozen Dough and Baked Bread

被引：0
|
作者：
Zhao Q. [1 ]
Du C. [1 ]
Cai Y. [1 ]
Huang L. [1 ]
Tang Y. [1 ]
Deng X. [2 ]
Zhao M. [1 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, Guangdong
[2] Guangzhou Wenbang Biological Technology Co., Ltd., Guangzhou, 511458, Guangdong
来源：
Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) | 2019年 / 47卷 / 08期
基金：
中国国家自然科学基金;
关键词：
Bread; Frozen dough; Glucose oxidase; Hydroxypropyl methyl cellulose; Quality;
D O I：
10.12141/j.issn.1000-565X.180445
中图分类号：
学科分类号：
摘要：
A certain amount of hydroxypropyl methyl cellulose (HPMC) or glucose oxidase(GOD) were added into original frozen dough to investigate the effects of HPMC and GOD on the quality of frozen dough and baked bread. The results show that with the increasing addition of HPMC or GOD, the elastic modulus of frozen dough and the specific volume, springiness, resilience and sensory scores of bread firstly rose and then fell, and the hardness and chewiness of bread firstly decreased and then increased, and the indicators achieved peak value when HPMC, GOD at 0.06%, 0.015‰ respectively. During freezing storage, the variation amplitude of the quality of frozen dough and bread was smaller than control when added HPMC or GOD, and the amplitude of variation of HPMC was the least, indicating that HPMC or GOD addition could maintain the storage quality of frozen dough, and the effect of HPMC was more significant. © 2019, Editorial Department, Journal of South China University of Technology. All right reserved.
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页码：38 / 47
页数：9
相关论文
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