Study On Anti-aging Agent Of Bread And Cake

According to the problem of starch foods, such as bread and cake, in our county, whichwere that their quality were not good enough and starch food was easily aging during storage,we studied on anti-aging agent for breads and water-holding agent for cakes, who had thefunction of improving bread and cake quality and inhibiting the aging of bread and cake, inorder to solve the key technical problem of bakery industry. The first half of this paper makewas studied on bread, probe into the improving influence of different kinds of enzymes andemulsifier alone or composite using in bread. The texture parameter, hematocrit, moisturecontent of bread core were studied, we got a bread anti-aging agent formula, which couldobviously delay the aging and improving quality of bread. The another half of this paper isabout the forming and moisture-holding agent of cakes, we studied on cakes, probe into theforming ability and moisture-holding capacity of different forming and moisture-holdingagents that made from different process and different formulations. The texture parameter,hematocrit, moisture content of cakes were studied, we got the forming and moisture-holdingagent of cakes. From these studies, we can make conclusion as following.We select different kinds of enzymes and emulsifier monomer, and then take some singlefactor experiments, to make sure the influence of single additive adding to bread. Someconclusions were made from these experiments, and the results were showed as below:(1)The effect of maltose amylase on the specific volume is positive but not significant, and itsanti-aging effect is significant when the addition amount is between50mg/kg and70mg/kg;The effect of xylanase complex enzyme on the specific volume is also not significant, and itsanti-aging effect significant when the addition amount is between90mg/kg and135mg/kg.(2)SSL is a good bread emulsifier, it can improve the specific volume of bread, its anti-agingeffect is excellent when it addition amount reach0.5%and0.7%; Soy lecithin is emulsifierwhich is natural and healthy, it may be added to improve the specific volume and have abetter anti-aging effect of the bread when added in an amount ranging between0.5%and0.7%.In accordance with the optimal addition amount of the above enzymes and emulsifier,complex prepared anti-aging agent for bread, and take water retention and anti-agingexperiment, then results show that:(1) Add anti-aging agent can increase the specific volumeof the small French bread, that can improve dough volume and retaining capability, and theaddition amount of the hematocrit of1%of the time the bread reaches the maximum, and thenincrease will cause hematocrit decreased;(2) During storage the moisture content of bread will decline both the experimental and control groups, but the experimental group, the water lossrate than the control group decreased more slowly, and when the add amount of anti-agingagent was1%the weight loss rate of bread is the lowest;(3) From textural analysis ofhardness, elasticity, chewiness and resilience indicators, the difference between theexperimental group and the control groups is obvious;(4) The bread refrigerated state fortexture analysis, the results obtained with room temperature storage of the bread test resultsconsistent.The study result of anti-agent for cakes as follows:(1) Add the SP anti-aging agent canaccelerate cake sent rate, and through the experimental comparison we can be obtained: SP1’seffect is better than SP2and SP3;(2) By adding SP anti-aging agent, cake products canincrease the hematocrit, slowing the rate of aging of the cake during storage;(3) Fourindicators from the texture analysis of hardness, elasticity, chewiness and cohesiveness, theexperimental group and the control group, the difference is obvious, and to add SP1, anti-aging properties of the cake is better than SP2and SP3.Through comparative trial between optimization and some good SP anti-aging agent inmarket, we found that the optimization formula had better effect to the aging, cake rate andTPA indicators.