Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del LitoralSanta Fe, Argentina.
Int J Food Sci Nutr. 2011 Jun;62(4):385-91. doi: 10.3109/09637486.2010.538671. Epub 2011 Feb 9.
Different amounts of sodium stearoyl lactylate (SSL) (X(1)) and azodicarbonamide (ADA) (X(2)) were analyzed to measure their effect on breadmaking using wheat flour with incorporation of pea flour (Pisum sativum) to the dough. The objective of the present work was to optimize the physical properties of dough (Y(1)Y(2)Y(3)Y(4)), the dough consistency during mixing (Y(5)Y(6)) and the baking performance (Y(7)Y(8)Y(9)). A central composite design and second-order models for Y(i) were employed. For dough physical properties and dough consistency during mixing, the best response was found when SSL varied between 0.5 and 1.5% and ADA between 110 and 170 ppm. For responses concerning the baking performance, better values for specific volume, crumb texture scores and bread score were obtained using SSL between 0.9 and 1.4% and ADA between 50 and 80 ppm. It is concluded that for baking with wheat flour replaced at about 10% with inactivated pea flour it should be advised to use SSL at levels close to 1% with ADA between 50 and 80 ppm.
不同剂量的硬脂酰乳酸钠（SSL）（X(1)）和偶氮二甲酰胺（ADA）（X(2)）被分析，以衡量它们在小麦粉中加入豌豆粉（Pisum sativum）对面团的烘焙效果。本工作的目的是优化面团的物理性质（Y(1)Y(2)Y(3)Y(4)）、混合过程中的面团稠度（Y(5)Y(6)）和烘焙性能（Y(7)Y(8)Y(9)）。采用中心组合设计和二阶模型对 Y(i)进行分析。对于面团物理性质和混合过程中的面团稠度，当 SSL 介于 0.5%和 1.5%之间，ADA 介于 110 和 170ppm 之间时，得到了最佳的响应。对于涉及烘焙性能的响应，使用 SSL 介于 0.9%和 1.4%之间，ADA 介于 50 和 80ppm 之间时，可得到更好的比容、面包屑质地评分和面包评分。结论是，对于用大约 10%灭活豌豆粉替代小麦粉的烘焙，建议使用接近 1%水平的 SSL 和 50 到 80ppm 的 ADA。
