蔗糖酯 (焙烤应用) 三菱

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Application for Bakery Products
Contents
1.Introduction
2.
Flour Components Components, Flour classification, its features and usage 3. Effect of Emulsifier 1) Effect on Starch i. Starch -emulsifier complex ii.Anti retrogradation iii.Control of gelatinization 2) Effect on Protein,Lipid Ref. Substitution of Glycolipid 4. Bakery Applications 1) Effects on Bread 2) Effect on Cookies 3) Improvement of Frozen Dough for Bread Lesson 4
在烤焙产品的应用
面粉的组成
介绍
组成、分类、特征和用途
乳化剂的效果
对淀粉的效果
淀粉-乳化剂复合体防止老化
糊化的控制对蛋白质和油脂的效果
糖脂类的替代物
焙烤的应用
在面包的效果在饼干的效果
对面包冷冻生面团的改良
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5. RYOTO ESTER SP 1) Examples of SP Formulations 2) Polymorphism of Monoglyceride 3) Effect of Sugar Ester Type on SP 4) Merits of RYOTO ESTER SP 5) Making Sponge Cake with RYOTO ESTER SP i. Butter Sponge Cake ii. Improvement of batter and cake volume and stability of SP functionality by SE Ref. Example of procedure for preparation of Ryoto SP
Application for Bakery Products
Contents -continued
RYOTO SP
SP的配方例
单甘酯的多形构造对SP有效的SE类型SP的优点
用RYOTO SP制作海绵蛋糕
海绵蛋糕的面团
SE对改进面团和蛋糕体积及SP功能稳定性
RYOTO SP的制作例
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1. Introduction
The synergistic use of Sucrose Ester (SE)and Sodium Stearoyl Lactylate (SSL)in MRE pouched bread Abstract of Session 95 Carbohydrate at 2001 IFT Annual Meeting
M. J. Richardson, DoD Combat Feeding Program, U.S. Army Soldier & Biological Chemical Command, Natick Soldier Center, Kansas St., Natick, MA 01760, etal.
2001 IFT年会上有关95碳水化合物会议的要点
蔗糖酯（SE）和硬脂酰乳酸钠（SSL）在MRE袋装面包中的相辅相成作用
MRE Pouched Bread an exceptional addition to operational rations and introduced during Operation Desert Storm was a significant technological breakthrough. Formulation, packaging and storage environment are important aspects of bread making. Without proper formulation, freshly baked bread will undergo unwanted, rapid change in texture.　Specific
ingredients e.g., dough conditioners are used to maintain the texture of fresh bread, MRE bread currently contains SE, an excellent dough conditioner producing both dough strengthening and crumb softening . However, when compared to other emulsifies and enzymes commonly used in the baking industry, SE is significantly more expensive . The MRE bread, quickly developed to support field feeding, did not provide an optimal formulation that balanced cost and functional performance of all ingredients.
The purpose of this study is to optimize current formulations of MRE bread, without jeopardizing quality.
MRE（meal ready to eat）袋装面包是被特别追加的军用食品，在海湾战争中的沙漠作战（Operation Desert Storm ）时被引进，成为技术上重大的突破口。

在面包的制造方面，配方、包装、储存环境是重要的因素。

没有适当的配方，新鲜烤好的面包的口感会立即变坏。

特定的原料，例如面团的改良剂因为可以维持新鲜面包的口感而被使用。

MRE面包目前含有SE，作为优良的面团改良剂可以改善面团伸张性及面包内部的柔软性。

然而与其他一般的焙烤用乳化剂及酶相比，SE的价格很高。

MRE面包由于是为了支援在野外的摄食而迅速开发出来的食品，所以并不是一种全面考虑到了成本与功能之间平衡的最适合的配方。

这次研究的目的就是在没有品质风险的情况下、将MRE面包现有的配方进行最合适的改良。

The reduction of SE and the addition SSL in pouch bread were evaluated. Water activity (Aw),　pH & microbiological analysis were conducted to ensure specifications were met. Parameters such as specific volume, peak-force, L-value, and sensory were measured before during and after storage. Measured parameters indicated any changes in volume, texture, crumb color, acceptability, and relative chemical stability of the proposed emulsifier system.
A significant synergistic effort of two emulsifiers was shown, Replacing half of the SE with 0.25% SSL almost reduce the peak force (hardness) in half without significant changes in specific volume and L-value. Whereas replacing 75% SE with 0.25% SSL increased the peak force by 33%. This level also affected L-values, appearance and sensory attributes. Research results show the beneficial, synergism of SE and SSL exist. The optimization of these emulsifiers, allows pouch bread to have an extended shelf life---now at a reduced cost. Maintaining low oxygen levels, controlling Aw and using tri-laminated packaging give additional quality protection
对减少了SE及添加了SSL的袋装面包进行了评价。

对水的活性（AW）、pH和微生物的分析，确认其是否符合规格。

在储存前，
储存时及储存后进行对比容（体积/重量）、高峰强度、L值的测定及感官试验。

这些被测定的要素显示了体积、口感、内部
的颜色、容许性、及乳化剂体系的相对的化学稳定性的变化。

两种乳化剂之间的显著的相辅相成的效果如下：
以0.25%SSL替换一半的SE,高峰强度（硬度）几乎减少了一半，且体积及L值无明显变化。

另外、若以0.25%SSL替换75%的SE
，会使高峰强度增加33%，这同样会影响到L值，外观及感观等特性。

研究结果表明SE和SSL存在着相辅相成的优点。

最好的利用这些乳化剂，使得袋装面包可以保持长期的销售保质期，并减少成本。

另外保持低氧，控制AW并运用三层包装（塑料膜、锡箔、纸），更能保持品质。

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Hydrophobic and elastic Gluten Glutenin Gliadin
疏水、有弹性
磷脂
麦溶蛋白
麦谷蛋白
谷蛋白
Irreversible reaction
Palmitate emulsifiers form the best complexes with Amylose
不可逆反应
直链淀粉分子（螺旋状）
单甘油酸酯（直链）
直链淀粉/单甘油酸酯（复合体）
Control Control
Dough
Viscosity
highly viscous layer
Temperature Temperature
Slow swelling during the early stage of gelatinization •Lowers the maximum viscosity•在糊化的前期阶段慢慢地膨胀
•降低了最高粘度值
分子形成了一个高粘度层附在土豆淀粉粒的表面，并延迟水分的渗透。

Control
Temperature
SE infiltrate the starch granules and form a complex with amylose/ amylopectin SE渗透到淀粉粒中并与直链淀粉
Kneading
(Hydrophilic)
(Hydrophobic)
SE work act as a lubricant between Glutenin
interface. Also SE helps dough extension by
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Ref.
Substitution of Glycolipid
糖脂质的替代
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Effect on Protein and Lipid
Sugar Ester ･･･•Helps formation of the Gluten matrix •Decreases the friction of Glutenin-Gliadin •Works as a substitute for polar lipid •Gives dough stretchiness, mechanical stress resistance and good mixing
properties
对蛋白质与脂肪的影响
蔗糖酯
帮助形成谷蛋白的构造
减少麦谷蛋白与麦溶蛋白的摩擦作为极性类脂体的代替品赋予面团伸张性，耐机械性能，并给予优良的混合性能
S-1670 added Control
无添加添加S-1670
无添加
Control S-1570 0.5%
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Formula:
Flour 100.00 %Water 59.95 %Corn syrup 10.00 %Yeast 5.50 %Shortening 4.00 %Milk Replacer 2.00 %Salt 2.00 %
Mineral Yeast Food 0.50 %
Emulsifier Variable Potassium Bromate 50 ppm Ascorbic Acid 100 ppm
3) Improvement of Frozen Dough for Bread
Frozen storage (weeks)
S p e c i f i c V o l u m e (c m 3/g )
P-16700.5 %S-16700.5 %SSL 0.5 %Control
Bread from frozen dough containing SE maintains the same specific volume after storage for several weeks
SE对冷冻面团的改良
配方
面粉水玉米糖浆酵母起酥油代用乳食盐无机酵母营养源
乳化剂溴酸钾
维生素C 体积/
重量冷冻保存(周)
SE 可以使得面包的冷冻面团在经过数周的保存后依旧可以保持一定的比容（体积/重量）
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4. RYOTO ESTER SP
A compound gel for Cake batter aeration containing Sugar Ester,
Monoglyceride, Sorbitol, etc.
RYOTO蔗糖酯SP
用于蛋糕面团起泡用的复配剂、含有SE，MG, 山梨糖醇，等
α-gel form is best for good foamability.
But, α-gel gradually changes to Sugar Ester maintains α-gel form of MG for long time
蛋糕体积 C C
α-胶体有利于起泡性，但α-胶体会慢慢地变化成β结晶
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3) Effect of Sugar Ester Type on SP
Ryoto Sugar Ester S-1170gives good quality SP performance, (high aeration, high volume, uniform foam, softness). Ryoto Sugar Ester S-1170also maintains excellent SP gel performance and
appearance with shelf life from 2 weeks to 6 months
蔗糖酯在SP中的效果
RYOTO 蔗糖酯S-1170能赋予SP有更高的性能(高起泡性，高体积性，均一的气泡，柔软性)
RYOTO 蔗糖酯S-1170也能使SP维持非常好的胶体性，能将保质期从2周提高到6个月。

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4) Merits of RYOTO ESTER SP i. Shortens mixing time
3-5 minutes is enough for aeration.ii. Prolongs batter life
retains overrun after holding for 2-3 hours.iii. Baked cake has fine crumb
finished cake has fine, uniform structure.iv. Baked cake has large volume
cake batter volume is 10-20% bigger than control.
RYOTO SP的优点
打发时间短
3-5分就足够起泡延长面团寿命
能维持OR达2-3小时
焙烤好的蛋糕有良好的糕屑最终的蛋糕外观好，结构均一
焙烤好的蛋糕具有大的体积面团的体积可增加10-20%
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Merits of RYOTO ESTER SP -continued
v. Delays retrogradation of starch
inhibits volume loss during storage and maintains good flavor and softness for 7 days or more.vi. Cost reduction
saves raw materials, machinery power and man power.
vii. Makes process easier
consistent production of good cakes without need for expert bakers.
RYOTO SP的优点-续
延迟淀粉的老化
抑制在保存中的体积减少，维持好的香味和柔软达至少7天降低成本
减少原料，机械和人员成本
简化生产过程
无须专业就可以生产出好的蛋糕
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a. All-in Method
Mixing bowl |←Eggs, Sugar, SP, Flour, BP,
|　Milk Powder
Mixing (Low Speed-30s →High Speed-4min )
|←Melted Butter (60℃) or Liquid Oil
Mixing (Low Speed )
|
Baking 160 to 180℃, 25 to 30 minutes
一次加料法
搅拌锅
鸡蛋，糖，SP，蛋糕粉，BP，奶粉
混合搅拌(低速30秒高速4分)
融解好的黄油(60度)或液体油
混合搅拌(低速)
焙烤(160度-180度，25-30分)
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b. Another Method Mixing bowl |←Eggs, Sugar, SP Mixing (Low Speed-30s )
|←Flour, BP, Milk Powder Mixing (Low Speed-15s →High Speed-3min )|←Melted Butter (60℃) or Liquid Oil Mixing (Low Speed )
|
Baking (160 to 180℃, 25 to 30 minutes )
另一种方法
搅拌锅
鸡蛋，糖，SP
混合搅拌(低速30秒)蛋糕粉，BP，奶粉
混合搅拌(低速15秒高速3分)融解好的黄油(60度)或液体油混合搅拌(低速)焙烤(160度到180度，25-30分)
07W07W SE能改良面团和蛋糕的体积以及SP功能的稳定
上：单甘酯：蔗糖酯= 0.94:0.56
下：单甘酯：蔗糖酯= 1.42:0.08
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