果糖在焙烤领域的应用.pptx

,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,2012/8/13,#,果糖在焙烤领域的应用,2011.7.21,果糖简介,果糖的功能特性,果糖的应用,含果糖的焙烤商品及部分配方,果糖简介,果糖是单糖，是葡萄糖的同分异构体,；蔗糖即为一分子果糖同一分子葡萄糖结合而成；,自然状态下果糖可以游离状态存在于水果的浆汁、蜂蜜等。通常为白色结晶性粉末，无臭，味甜。,果糖结构式,果糖是自然界存在的甜度最高的天然糖，其甜度是蔗糖的,1.3-1.8,倍，,果糖的甜度同温度成反比关系,;,果糖简介,糖类与温度关系图,果糖代谢：,果糖被人体吸收后，不经胰岛素代谢，在肝脏中变为糖原，迅速被肌肉活动所利用,；,上,图为果糖和葡萄糖被人体摄取后，血液中血糖值变化，摄取果糖,1,小时后，血糖值,明显低于,葡萄糖,；,果糖简介,低热量：,结晶果糖具有热量低，不引起血糖浓度升高，不刺激胰岛素分泌等特性,；,营养性：,结晶果糖与蔗糖、葡萄糖一样可被小肠消化和吸收，是人体的营养来源；,吸潮性、保水性：,结晶果糖保持分子结合水后就很稳定，当结晶果糖吸收一定水分后，不放出也不吸收水分，能抑制食品脱水和淀粉老化，保持产品柔软，延长货架寿命,；,果糖的功能特性,增强风味：,结晶果糖风味释放峰值出现在葡萄糖和蔗糖之前，不会遮蔽食品的香气，特别是水果香，所以能更好的表现出食品的风味；,美拉德反应：,结晶果糖含有醛基，能与含氨基化合物发生美拉德反应，使烘焙食品上色；,果糖的功能特性,甜味峰值,冰点降低能力：,结晶果糖有很强的冰点降低能力，因而适用于冷冻食品，能增进口感,；,抑制龋齿的特性：,结晶果糖不易被口腔内链球菌转化为酸，能抑制该菌产生葡聚糖，从而抑制龋齿的产生；,不易结晶性,：结晶果糖一旦溶解，就很难再次结晶；,甜度：,结晶果糖的甜度是天然糖中最甜的，因而在不降低产品甜度的情况下，使用量更少且能减少产品的热量；,与甜味剂的协同作用：,结晶果糖与其他糖类或甜味剂使用，能协同使甜味的感增强,；,果糖的功能特性,饮料：,果糖能够增强产品的风味，且甜度高，热量低；果糖非常容易溶解，也与其他甜味剂具有协同作用；因此很适合在饮料方面运用；,乳品：,果糖在许多乳制品中均有应用，其中以减肥、保持体形为题材的系列产品中应用更加广泛；其良好的控制水分的能力，也适合在冰品中使用；,焙烤：,果糖的低水活性和高保湿性能延缓食品陈华，防止霉变，其能发生美拉德反应，形成诱人的色泽和香味。因此很适合在,焙烤,产品中使用,；,果糖的应用,医用,：,果糖已被多个医用注射液和口服产品使用。果糖口服比葡萄糖吸收慢，但吸收后或静脉给药后在体内代谢却比葡萄糖快，易被机体吸收利用，且不依赖胰岛素，对血糖影响小，适用于葡萄糖代谢及肝功能不全的患者补充能量；,其他方面,：,另外果糖也在一些功能性食品、果酱等方面应用,；,果糖的应用,果糖在焙烤领域的优势,果糖属于单糖，能直接被酵母所利用，能加快发酵速度；,焦化：果糖可同含氮物质发生美拉德反应，是焙烤食品表面着色的一个重要途径，也可产生焙烤食品特有的香味；,果糖溶解性好，溶液粘度低，便于加工；,果糖的保水性能抑制食品脱水和淀粉老化，保持产品柔软，延长货架期；,胰岛素代谢有障碍的人士也可以适量食用果糖,；,果糖的应用,-,焙烤,果糖的应用,-,果糖在面包中的应用举例,制作方法：,第一次调制面团,：全部面粉的,3060%,，可加入一半果糖量；,第一次发酵,：温度,2030,摄氏度，时间,23,小时；,第二次调制面团：,剩余的原料和面粉；,第二次发酵：,温度,2530,摄氏度，时间,23,小时；,整形，醒发：,温度,40,摄氏度，时间,3040,分钟，相对湿度,80%,；,烘烤：,时间为,1430,分钟；,果糖的应用,-,果糖在面包中的应用举例,果糖的应用,-,果糖在蛋糕中的应用举例,制作方法：,原料：,检查原料质量，对必要原料进行清洗；,打蛋：,鸡蛋、砂糖和果糖一起搅拌，待打泡呈乳白色，体积增加到,1.5,倍左右，将面粉和其他原料加进去，搅拌均匀；,搅拌：,搅拌时间不宜过长，防止形成面筋；,浇模，烘烤,.,果糖的应用,-,果糖在蛋糕中的应用举例,部分含果糖烘焙产品实例,Fifty 50 Duplex,Fructose Sweetened.Sandwich Cookies,Duplex,Ingredients,Wheat Four,Crystalline Fructose,Vegetable Shortening(contains one or more of the Following:Partially Hydrogenated Soybean Oil,and/or Cottonseed Oil)Polydextrose,Cocoa(Processed with Alkali)Aspartame,Leavening(Sodium Bicarbonate)Modified Corn Starch,Artificial Flavors,Salt,Artifical Colors(Yellow 5,Yellow 6,Red 40,Blue 1)Soy Lecithin.,Pop-Tarts*toaster pastries Frosted Raspberry,Ingredients,Wheat flour,sugar/glucose,-fructose,dextrose,vegetable shortening(contains palm oil),icing sugar,crackermeal,modified wheat starch,salt,dried raspberries,dried pears,dried apples,baking powder,natural flavour,citric acid,gelatin,xanthan gum,soy lecithin,colour.,Vector*Energy Bar Chocolate Chip,Ingredients,Rolled oats,sugar/glucose-fructose,modified milk,fructose,toasted soy pieces,chocolate chips(sugar,chocolate liquor,cocoa butter,soy lecithin,vanilla extract),fructose syrup,rice flour,modified palm kernel oil,vegetable oil,soy protein concentrate,cocoa,soy protein isolate,calcium phosphate,natural and artificial flavours,barley malt extract,soy lecithin,salt,calcium carbonate,vitamins(beta carotene,ascorbic acid,niacinamide,biotin,dl alpha tocopheryl acetate,pyridoxine hydrochloride,thiamine mononitrate,riboflavin,cholecalciferol,d calcium pantothenate,folic acid,cyanocobalamin),minerals(potassium lactate,magnesium oxide,zinc oxide,ferrous fumarate,manganese sulphate,copper sulphate,potassium iodide).,Dempsters bodywise multigrain,Ingredients:,Whole grain whole wheat flour including the germ,water,6 grain mix(cracked wheat,millet 2.4%*,cracked rye 2.4%*,oat flakes 2.0%*,cracked buckwheat 1.8%*,cracked triticale 1.2%*),oat fibre,wheat gluten,yeast*,glucose,-fructose,/sugar,salt,vegetable oil(canola or soybean),acetylated tartaric acid esters of mono and diglycerides,monoglycerides,calcium propionate,sodium stearoyl-2-lactylate,sorbic acid,calcium sulphate.*calculated as a percentage of whole grain whole wheat flour.*order may change.May contain soybean,sesame seeds,milk ingredients,egg and sulphites,ALL BRAN STRAWBERRY BITES CEREAL,Ingredients,Whole wheat,glucose-,fructose,brown sugar,strawberry/apple puree concentrate,glycerin,modified corn starch,sodium alginate,icing sugar,vegetable shortening,natural flavour,malic acid,citric acid,sodium citrate,colour,vitamins(thiamine hydrochloride,niacinamide,pyridoxine hydrochloride,folic acid,d-calcium pantothenate),minerals(iron,zinc oxide).BHT added to package material to maintain product freshness.,Eggo*Blueberry Pancakes,Ingredients,Water,wheat flour,glucose,/fructose,wild blueberries,vegetable oil(contains TBHQ),baking powder,salt,whole egg powder,natural and artificial flavour,milk ingredients,soy lecithin.,Estee Fructose Sweetened Candy,Ingredients,Peanuts,Sorbitol,Corn Starch,Non Fat Dry Milk,Palm Kernel Oil,Crystalline Fructose,Cocoa Powder,Maltodextrin,Wheat Four,Gum Arabic,Colors(Yellow 5,Red 40,Red 3,Blue 1,Yellow 6)Butterfat,Confectioners Glaze,Palm Oil,Soya Lecithin,Vanillin.,配料表：,1/3 cup,fructose,；,1 cup all-purpose flour,；,1/4 cup unsweetened cocoa powder,；,3/4 tsp baking soda,；,1/4 tsp cream of tartar,；,1/4 cup solid shortening,softened,；,3/4 cup skint milk,；,1 tsp vanilla extract,；,1 egg,Fructose Chocolate Cake Recipe,含果糖的巧克力蛋糕配方,Combine flour,fructose,cocoa,baking soda,and cream of tartar in a bowl.,Stir to mix.,Add shortening,milk,and vanilla.,Beat on low until blended.,Then beat on high for 1 1/2 minutes.,Add egg and continue beating on high for 2 more minutes.,Transfer batter to a greased and floured 20 or 23 cm round baking pan.,Bake at 350F(175C)for 25 to 30 minutes or until pick inserted in middle comes out clean.,Allow cake to cool in pan on cooling rack for 10 minutes.,Remove from pan.,Cool thoroughly on rack.,配料表：,2 cups all-purpose flour,；,1 tablespoon double-acting baking powder,；,1 tablespoon,fructose,；,1/2 teaspoon salt,；,1/4 cup reduced-calorie tub margarine,；,1 cup low-fat(1%)milk,；,1 large egg,lightly beaten,；,1 cup fresh or frozen blueberries,；,Fruity Muffins Recipe,水果松饼配方,Preheat oven to 400F.Spray twelve 2 1/2-inch.nonstick muffin cups with nonstick cooking spray,or line with paper liners;set aside.,In medium bowl,sift flour,baking powder,fructose,and salt.Using pastry blender or 2 knives,cut in margarine until mixture resembles coarse meal.,In small bowl,whisk together milk and egg;pour into dry ingredients and stir until just combined(do not beat or overmix).Fold in blueberries.,Spoon batter evenly into prepared cups,filling each about two-thirds full.Bake 25 minutes,until golden brown and toothpick inserted in center comes out clean.Cool on rack.,Thanks,