2012届毕业生毕业论文题目:氨基酸营养强化剂对法式小面包品质的影响及面包工艺设计院系名称：专业班级：学生姓名：学号：指导教师：教师职称:讲师2012年5月28日摘要在本实验中，将添加了0.2%，0.4%，0.6%，0.8%，1.2%的L-赖氨酸盐和L-赖氨酸盐酸盐的面包粉进行焙烤，通过这10个梯度对焙烤法式小面包的感官评价，体积，比容的变化来研究添加L-赖氨酸盐和L-赖氨酸盐酸盐对面包品质的影响。实验结果表明：添加不同量的L-赖氨酸盐和L-赖氨酸盐酸盐，法式小面包的体积，比容，硬度，感官品质，横截面比对照组的法式小面包增高；法式小面包中添加0.6%的L-赖氨酸盐和0.4%L-赖氨酸盐酸盐强化面包，内部组织结构较细密，气孔均匀，面包芯洁白、柔软、弹柔性较好、口感香甜，体积和比容最大，感官评分最高，经济效益达到最优；当法式小面包中L-赖氨酸盐的添加量大于0.6%，L-赖氨酸盐酸盐添加量大于0.4%时，法式小面包的体积，比容，硬度，感官品质，横截面都有所下降，但和对照组相比仍高于其各项指标。关键词：法式小面包，L-赖氨酸盐，L-赖氨酸盐酸盐，面包品质TitleAminoAcidNutritionFortifieronFrenchRollQualityInfluenceandBreadProcessDesignAbstractInthepresentexperiment,willadd0.2%,0.4%,0.6%,0.8%,1.2%L-lysinesaltandL-lysinehydrochloridepowderforbreadbaking,throughthe10gradientonbakingFrenchrollonthesensoryevaluation,volume,volumechangeofaddingL-lysinesaltandLlysinehydrochlorideeffectsonbreadquality.Theexperimentalresultsshowthat:(1)addingdifferentamountsofL-lysineandL-lysinehydrochloride,Frenchrollvolume,specificvolume,hardness,andsensoryquality,cross-sectionhigherthanthecontrolgroupFrenchroll.(2)Frenchrolladd0.6%L-lysineand0.4%L-lysinehydrochloridefortifiedbreads,fineuniforminternalhoneycomb-likeorganization,thebread-corewhite,soft,goodtaste,bombflexiblethanvolumeandhematocrit,thehighestsensoryscore,theeconomicbenefitsofoptimal.(3)WhenL-lysinesaltintheFrenchrolladdalargeamountof0.6%L-lysinehydrochloride,addalargeamountof0.4%,Frenchrollvolume,specificvolume,hardness,andsensoryqualitythecrosssectionhasdecreased,butcomparedtothecontrolgroupisstillhigherthanitstargets.Keywords：FrenchrollL-lysinesaltLysinehydrochlorideBreadquality目录1引言..............................................................11.1本课题研究的目的和意义........................................11.2目前研究现状..................................................22材料与方法........................................................42.1材料..........................................................42.2实验仪器和设备................................................42.3法式小面包配方.................................................52.4法式小面包制作工艺.............................................62.5试验方法.......................................................63结果与讨论........................................................93.1L-赖氨酸盐对法式小面包影响...................................93.2L-赖氨酸盐酸盐对法式小面包影响...............................14结论...............................................................21致谢.............................................................22参考文献...........................................................231引言1.1本课题研究的目的和意义法式小面包作为一种深受消费者欢迎的食品，市场前景乐观，深受大中小食品厂商的喜爱。近年来，为改善其加工工艺和营养品质，国内外不少学者分别对其营养添加剂进行了研究改善，认为添加不同类型的氨基酸营养强化剂可以明显改进法式小面包的加工品质和营养品质。2005年初,国内引进了一种保质期长达6个月以上的新型工业面包——法式小面包。在当...
