Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India.
J Food Sci Technol. 2014 Sep;51(9):2054-61. doi: 10.1007/s13197-014-1256-3. Epub 2014 Jan 22.
The polyols namely glycerol, sorbitol and mannitol were incorporated at 2, 4 and 6 % level in flour for bread making and their effect on textural properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread weight and decreased specific volume. The overall acceptability scores were maximum for bread prepared with glycerol at 2 % level, followed by sorbitol at 4 % level and mannitol at 4 % level. During storage of packed bread, moisture content and water activity were higher for bread prepared from polyols as compared to control and it was observed that moisture content was higher in bread packed in Polypropylene. Formation of free fatty acid content (% oleic acid) was observed to be higher in the breads stored at ambient condition and packed in Low density polyethylene packaging material. The overall acceptability of bread decreased with the increased storage period.
多元醇，如甘油、山梨糖醇和甘露醇，以 2%、4%和 6%的水平添加到面粉中用于制作面包，并研究了它们对面包的质地特性、面包制作质量和感官可接受性的影响。掺入的效果显示出烘焙吸收率增加、面包重量增加和比容减少。用 2%水平的甘油制备的面包的整体可接受性评分最高，其次是 4%水平的山梨糖醇和 4%水平的甘露醇。在包装面包的储存期间，与对照相比，多元醇制备的面包的水分含量和水分活度更高，并且观察到在聚丙烯包装的面包中水分含量更高。在环境条件下储存并包装在低密度聚乙烯包装材料中的面包中，游离脂肪酸含量（%油酸）的形成更高。随着储存时间的增加，面包的整体可接受性下降。
