軟曲奇貨架品質(zhì)變化及配方改良的研究.pdf

1、江南大學(xué)碩士學(xué)位論文軟曲奇貨架品質(zhì)變化及配方改良的研究姓名：陳娟申請學(xué)位級別：碩士專業(yè)：制糖工程指導(dǎo)教師：徐學(xué)明20070601江南大學(xué)碩士學(xué)位論文AbstractNameofgraduatestudent：ChenJuanNameofsupervisor：XuXuemingMajor：SugarEngineeringSoftcookieisakindofbakedfoodbetweencakeandbiscuitIttasteslar

2、rupingItislovedbymanycustomersThispaperstudiedthechangesandimprovementsofthequalitiesofsoftcookiesduringtheshelflifeThetexturecharacteristicsoffreshsoftcookiesweredeterminedbyTPAItWaSfoundwhenthestoragetimeprolonged，hard

3、ness，adhesivenessandchewinessincreasedrapidlyspringiness，cohesivenessandresiliencedecreased，andthetastebecameworseAftercomparedwithsensoryaSSeSS，itwasfouIldsoftcookietasteddeliciouswhenhardnesswasunderl0009，theabsoluteva

4、lueofadhesivenesswaslessthan10，cohesivenessWasmorethan20，resiliencewasmorethanO04，chewinessWaslessthan150SpringinesshadlittlerelationwiththetasteofsoRcookieTherewereremarkablecorrelationsbetweensensoryandinstrumentalpara

5、metersUsingspreadratio，colorandhardnessastargets，theeffectsofdifferentemulsifiers，starchandgumsonthequalitiesofsoftcookiewerestudiedSinglefactorexperimentsindicated：theeffectsofdifferentemulsifiersoncolorandhardnessofsof

6、tcookieswereobvious，theeffectsofdifferentstarchonspreadratioandhardnessofsoftcookieswereclearandtheeffectsofgumsonthethreeparametersweregreatThreefactorsandthreelevelscentercompoundingexperimenttakingsyntheticalpointasta

7、rgetbyusingResponseSurfaceMethodology，indated：basingonflour，thequalitiesofsoftcookiecouldbeimprovedobservablybyadding117％mixed2：1distilledmonoglycerideandsodiumstearoyl一2一lactate6。62％pregelatinizedcassavastarchand092％xan

8、thanThestorageexperimentofthesoRcookiessealedandstoragedattheroomtemperaturefor270daysindicated：moistureofsoftcookiessealedduringthestoragetimedecreaSedfrom999％to7。82％，andwateractivitydecreasedfromO693to0637Thecolorbecam

9、edifferentduringthefirst30days，andthenitbecamemoreremarkableL’andb‘increasedwhileadecreasedThechangesoftexturewereobviousHardnessincreasedandremainedunder10009until150dayslaterCohesivenessdecreasedandchangedmostquicklydu

10、dngthefirst30days79kindsofvolatileflavorcompoundswerecheckedinsoftcookie，including8aldehydes，17alcohols，10ketones，7esters，12hydrocarbons，6acids，10furans，6pyransand3nitrogenouscompoundsAldehydes，ketonesandestersgavethemos

11、tcontributionstotheflavor111econtentsofcompoundswhichbroughtniceflavorreducedwiththetimeextending，whilebadflavorcompoundsappearedgraduallywhichmadetheflavorbecomeworselaterThebiggestperoxidevalueWas669meq／kg，andthebigges