Effect Of Compound Improver On Anti-aging And Anti-browining Of Flour Foods Stored In Low-temperatue

When flour foods are stored in low-temperature, it always occurs the phenomenon of aging and browning, which badly affects the quality of food and impedes the progress of frozen foods industry. Taking Chinese streamed bread and fresh cut noodles as experimental objects, this paper studied the effect of anti-aging and anti-browning by adding compound improver, and search the law between compound improver and effect of flour foods stored in low-temperature. Then the regression equations of TPA parameters for the sensory evaluation of the independent variables were established in order to provide reference for freezing and frozen flour food. The main conclusions are as follows:1) The addition ofα-amylase, diacetyl tartaric acid monoglyceride(DATEM) and modified potato starch could improve the situation of aging and cracking of streamed bread, and the best anti-aging progress obtained from the orthogonal test isα-amylase 0.3%, DATEM 0.7%, modified potato starch 3%; the aging rate of steamed breads adding improver reduced about 40%than the one without improver, and they are better than products sold in market.2) The regression result of equations were significant, indicating that it can describe sensory quality of steamed bread well by TPA parameters.3) It could improve the situation of browning of fresh noodles by adding ascorbic acid, compound phosphates and sodium stearyl lactylate (SSL)-calcium stearyl lactylate (CSL), and the best proportion of improver obtained through design of battery testing and analysis of response surface methodology was ascorbic acid 0.12%, compound phosphates 0.4%, SSL-CSL 0.5%. Comparing with products bought in market, the decline rate of L* value of noodles made in laboratory slowed down evidently, suggesting that the compound improver could inhibit browning effectively when noodles were stored in low-temperature.