Dissertation > Medicine, health > Preventive Medicine,Health > Nutrition, hygiene,food hygiene > Nutrition

Effect of Resistant Starch on the Quality of Quick-Frozen Steamed Bread

Author ZhaoQinQin
Tutor RuanZuoSheng
School Nanchang University
Course Nutrition and Food Hygiene
Keywords Resistant starch Quick-frozen bread NMR and MRI Techniques Dough
CLC R151
Type Master's thesis
Year 2011
Downloads 55
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Resistant starch not normal human intestinal absorption of starch and its decomposition products, collectively, have a similar physiological function and dietary fiber and superior processing characteristics of dietary fiber, excellent food additives. Bread as one of China's traditional staple food, frozen technology appear good solution bread shelf life shorter, quick-frozen bread very popular. Will have an important physiological function and nutritional value of resistant starch is added to the quick-frozen bread, so that people immersed in the the bread delicious at the same time, access to health and nutrition. This thesis, using magnetic resonance imaging technology combined with traditional experimental methods to study the distribution of dough and bread internal moisture migration movement to establish the relationship between the dough and bread quality and its relaxation time. At the same time, the use of mathematical methods to explore the best formula for quick-frozen bread containing resistant starch modifier. The main findings are as follows: 1. Using magnetic resonance imaging technology and the traditional method of fermentation experiments to study the effects of resistant starch on dough fermentation, higher resistant starch content, the dough, the stronger the magnetic resonance signal, indicating The resistant starch can increase the total moisture content of the dough, the water holding capacity of the dough is improved. However, if the amount of resistant starch is added too much, it will affect the effect of the formation of the gluten network structure. The experiment found that 10% of the amount of resistant starch, plus 60% of water, and yeast dosage 1.0%, less impact on dough fermentation process. Through the analysis of magnetic resonance relaxation characteristics found to increase the amount of water in the dough, and can improve the sensory scores of quick-frozen bread containing resistant starch complex heat. By five factors and four levels orthogonal experiments, get 12% amount of resistant starch, proofing time is 1h, plus 62% of water proofing temperature of 32 ° C, yeast dosage of 1.2% for the best combination, can sensory score of 82.5 buns, higher scores. Bread sensory score its relaxation characteristics, therefore, the distribution of water is one of the main factors which affect the sensory quality of bread. Containing resistant starch frozen bread only through pure raw material ratio, sensory score improved larger space, therefore this article will be added to the raw material improver, improver mixed to further enhance containing resistant starch frozen bread quality. Through single factor experiments based on four factors and three levels of response surface experimental compound modifier, the corresponding regression equation and response surface contour and response surface in Fig. Comprehensive practical to determine the best dosage: monoglyceride added in an amount of 10.05 g / kg, compound phosphate addition level of 4.90 g / kg, lipase added 27.9 mg / kg, VC dosage 24.4 mg / kg. Join the improver and produce the compound after the buns, flexible reached 0.95, the sensory score was 93.6, 13.5% higher than the sensory score did not add complex improver bread. The bread epidermis white light, smooth, white flesh core, good elasticity, good flexibility, rich Big Mac tastes good.

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