A bread quality evaluation method based on the interfacial properties of Span emulsifier solution

Abstract

The present invention discloses a bread quality evaluation method based on the interfacial properties of a Span emulsifier solution, wherein the interfacial tensions of Span emulsifier solutions of different concentrations at the oil-water interface are respectively measured to obtain the difference between the initial and final values ​​of the interfacial tension of the oil-water interface; Span emulsifier solutions of different concentrations are added during the bread making process; the textural properties of the bread are measured, and a corresponding relationship between the difference between the initial and final values ​​of the interfacial tension of the oil-water interface and the textural properties of the bread are constructed, thereby obtaining a corresponding relationship between the difference between the initial and final values ​​of the interfacial tension of the oil-water interface and the quality of the bread; the difference between the initial and final values ​​of the interfacial tension of the Span emulsifier solution at the oil-water interface is measured during the bread making process, and the difference between the initial and final values ​​of the interfacial tension of the Span emulsifier solution at the oil-water interface is used as an evaluation index to assist in judging the quality of the bread. The present invention provides a scientific and convenient bread quality evaluation method.

Description

Technical Field

[0001] The present invention belongs to the technical field of food testing, and in particular relates to a bread quality evaluation method based on the interfacial properties of a Span emulsifier solution. Background Art

[0002] Emulsifiers are surfactants, which have a series of functions such as emulsification or demulsification, wetting or dewetting, foaming or defoaming, dispersion, solubilization, lubrication, etc., and can have special interactions with food ingredients such as lipids, proteins, carbohydrates, etc. Span is a polyol ester compound generated by the esterification reaction of sorbitan (anhydrous sorbitol) and fatty acids. It is an important non-ionic emulsifier. From the chemical structure point of view, this type of surfactant is a partial fatty acid ester of polyols. In its molecular structure, the anhydrous sorbitol part is a hydrophilic group and the fatty acid part is a hydrophobic group. It is a non-ionic surfactant and an excellent oil-in-water or water-in-oil surfactant. Among them, Span 20 and Span 40 have good hydrophilicity and are more suitable for the preparation of O / W emulsion solutions; for C 14 For example, Span 60 and Span 80 can be well dissolved in oily solvents and are more suitable for preparing W / O emulsion solutions.

[0003] HLB stands for Hydrophilic Lipophilic Balance, meaning hydrophilic-lipophilic balance. A low HLB value indicates a strong lipophilicity, favoring the formation of a water-in-oil (W / O) system, while a high HLB value indicates a strong hydrophilicity, favoring the formation of an oil-in-water (O / W) system. The HLB value can be used to determine the suitability of an emulsifier. The HLB method is widely used to screen emulsifiers for various emulsion preparation processes. However, this method has certain limitations: the HLB value only indicates the potential type of emulsion and does not indicate the required emulsifier concentration or stability. The HLB method also fails to adequately account for variations in HLB value with changes in emulsification conditions (such as temperature, aqueous phase, oil phase, co-emulsifiers, and other additives). In some cases, a single emulsifier can produce either an O / W or W / O emulsion depending on its concentration or dosage. Even emulsifiers with HLB values ​​between 2 and 17 can produce O / W emulsions. Summary of the Invention

[0004] The technical problem solved by the present invention is to study the interfacial properties of Span emulsifiers to make up for the shortcomings of the HLB value of traditional emulsifiers, and to find out the relationship between the interfacial properties of emulsifiers and the emulsifying properties and bread texture quality, while providing a scientific and simple method for evaluating bread quality.

[0005] The technical problem solved by the present invention is achieved by adopting the following technical solutions:

[0006] A method for evaluating bread quality based on the interfacial properties of a Span emulsifier solution, comprising:

[0007] Step 1: measuring the interfacial tension of Span emulsifier solutions of different concentrations at the oil-water interface to obtain the difference between the initial and final values ​​of the interfacial tension at the oil-water interface; adding Span emulsifier solutions of different concentrations during the bread making process; measuring the textural properties of the bread, and establishing a corresponding relationship between the difference between the initial and final values ​​of the interfacial tension at the oil-water interface and the textural properties of the bread, thereby obtaining a corresponding relationship between the difference between the initial and final values ​​of the interfacial tension at the oil-water interface and the quality of the bread;

[0008] Step 2: During the bread making process, the difference between the initial and final interfacial tension of the pan emulsifier solution at the oil-water interface is measured. The difference between the initial and final interfacial tension of the pan emulsifier solution at the oil-water interface is used as an evaluation index to assist in judging the quality of the bread.

[0009] Specifically, when the difference between the initial and final values ​​of the interfacial tension of the Span emulsifier solution at the oil-water interface is less than a first threshold value, the quality of the bread is judged to be excellent; when the difference between the initial and final values ​​of the interfacial tension of the Span emulsifier solution at the oil-water interface is less than or equal to a second threshold value and greater than or equal to the first threshold value, the quality of the bread is judged to be good; when the difference between the initial and final values ​​of the interfacial tension of the Span emulsifier solution at the oil-water interface is greater than the second threshold value, the quality of the bread is judged to be poor.

[0010] Specifically, the texture characteristic of the bread is the hardness of the bread. The process of determining the first threshold and the second threshold is: measuring the initial value and the final value of the interfacial tension of the measured emulsifier to obtain the difference between the two, and at the same time adding the emulsifier to the bread according to the measured concentration, measuring its hardness, and linearly fitting the interfacial tension difference with the bread hardness to obtain the interfacial tension difference corresponding to the minimum hardness, which is the first threshold, and the interfacial tension difference corresponding to the maximum hardness is the second threshold.

[0011] Further preferably, the first threshold is 3.25 mN / m, and the second threshold is 7.8 mN / m.

[0012] The technical effect of the present invention is that the difference between the initial and final oil-water interfacial tension values ​​of a Span emulsifier solution and bread firmness show a positive correlation, and the correlation is relatively good. This demonstrates the feasibility of a simple method for evaluating bread quality using the difference between the initial and final oil-water interfacial tension values ​​of an emulsifier. The present method is simple, rapid, and objectively reflects bread quality, overcoming the shortcomings of existing methods that rely on HLB values. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 This is a diagram for evaluating bread quality using interface properties as a scale.

[0014] Figure 2 The graph shows the change of interfacial tension of different Span emulsifier solutions at the oil-water interface over time at the same concentration, where a is 0.1% concentration, b is 0.01% concentration, and c is 0.001% concentration.

[0015] Figure 3 This is a graph showing the change of interfacial tension at the oil-water interface with time for different concentrations of Span.

[0016] Figure 4 The graph of emulsifying activity and stability change of emulsifier is shown in Figure 2. Figure 4 a is 0.1% concentration, Figure 4 b is 0.01% concentration, Figure 4 The concentration of c is 0.001%.

[0017] Figure 5 This is a microscopic observation image of droplets of an emulsion with an emulsifier concentration of 0.1%.

[0018] Figure 6 This is a microscopic observation image of droplets of an emulsion with an emulsifier concentration of 0.1%.

[0019] Figure 7 This is a microscopic observation image of droplets of an emulsion with an emulsifier concentration of 0.1%.

[0020] Figure 8 Heat map for correlation analysis. DETAILED DESCRIPTION

[0021] The technical solution of this patent is further described in detail below in conjunction with specific implementation methods.

[0022] This application will study the properties of Span series emulsifiers with different HLB values ​​to obtain the correlation between different HLB values ​​and interfacial properties, emulsification properties and properties used in bread.

[0023] Table 1 Name and HLB value of Span series emulsifiers

[0024]

[0025] 1. Determination of interfacial tension

[0026] The changes in the dynamic interfacial tension of the Span series emulsifiers were measured at room temperature using the surface analyzer OSA100. The syringe was extended into the reaction cup, and then a drop (10uL) of emulsifier solution was formed at the needle tip. At the oil-water interface, the cuvette sample cell was filled with medium-chain triglycerides. The shape of the water droplet was immediately recorded with a camera, recording one data point per second for 2400 seconds. The dynamic surface tension of the three examples was then calculated from the droplet shape using the Young-Laplace equation. The interfacial pressure (π) of the Span series emulsifiers was then calculated based on the surface tension using formula (1).

[0027] π=γ0-γ (1)

[0028] Wherein γ is the interfacial tension of the sample, γ0 is the interfacial tension of ultrapure water / medium chain triglycerides, γ0 = 72.5 ± 0.5 / 12 ± 0.5 mN / m.

[0029] 2. Interface Adsorption Kinetics

[0030] The adsorption rate of the emulsifier was calculated using the Ward and Tordai equation.

[0031] π=2·C0·K·T(Dt / 3.14) 1 / 2 (2)

[0032] where C0 is the concentration of the emulsifier solution, K is the Boltzmann constant, D is the diffusion coefficient, T is the temperature, and t is the adsorption time.

[0033] The penetration and rearrangement kinetics of emulsifier molecules at the interface can be analyzed using equation (3).

[0034] Ln((π 2400 -π t ) / (π 2400 -π0) )=-K d t (3)

[0035] where π 2400 ,π0 andπ t Represents the interface pressure at 2400 seconds, 0 seconds and any second respectively. d is the diffusion rate.

[0036] 3. Determination of emulsifying activity (EA) and emulsifying stability (ES)

[0037] 8 ml of a solution of different Span series emulsifiers was mixed with soybean oil at a ratio of 8:2 and homogenized in a high-speed homogenizer at 10,000 rpm for 3 minutes. After homogenization, 50 μL of the emulsion was aspirated from the bottom at 0 and 10 minutes, respectively, and then dispersed in 5 ml of 0.1% SDS solution. The absorbance of the mixed solution was measured at 500 nm using a UV spectrophotometer. Emulsifying activity (EA) and emulsifying stability (ES) were calculated using formulas (4) and (5), respectively:

[0038] EA=A0 (4)

[0039] ES=(A0×ΔT) / (A0-A 10 ) (5)

[0040] Among them, A0 is the absorbance value of the mixed solution measured at 0 min after stirring, A10 is the absorbance of the mixed solution measured 10 min after stirring, and ΔT is the stirring time.

[0041] 4. Making bread

[0042] With reference to the American Association of Cereal Chemists standard (AACC Method 10-09) and appropriate modifications, the main process is: high-gluten flour → adding ingredients → dough preparation → resting → exhaust and shaping → fermentation → baking → cooling → slicing → packaging → finished product. The specific operation points are as follows:

[0043] Ingredients: The recipe is based on 125g of high-gluten flour, with the added amount of yeast being 1.5%, white sugar 25%, butter 12.5%, table salt 1.5%, eggs 12.5%, water 70%, and emulsifier 2.4%. At the same time, a control group is prepared with the rest of the ingredients being the same but without the addition of emulsifier.

[0044] Dough preparation: Add the above ingredients to a dough mixer and mix on medium-high speed for 5 minutes to form a uniform dough. After letting it stand at room temperature for 10 minutes, add the pre-melted butter, mix under the same conditions for 10 minutes, and let it stand for 20 minutes.

[0045] Exhaust and shaping: Place the dough in a fermentation box and ferment at 38°C and 85% RH for 55 minutes.

[0046] Bake and cool: Bake at 180°C for 12 minutes and 200°C for 2 minutes. Remove from the mold and cool to room temperature immediately after baking.

[0047] 5. Determination of bread texture characteristics

[0048] Cool bread crumbs to room temperature and cut them into 2 x 2 x 2 cm pieces. Using a TA-XT2 texture analyzer in TPA mode, compress the bread crumbs twice using a P / 50 probe, achieving a 60% compression ratio and a 5g trigger force. The pre- and post-test speeds were all 3.0 mm / s, with a 5-second interval between the first and second compressions. Each sample was measured at least six times, and the average value was calculated after removing outliers.

[0049] 6. Data Analysis

[0050] All experiments were repeated three times. One-way analysis of variance was performed using SPSS 20.0 software. Mean comparisons were performed using the Duncan model test. P < 0.05 was considered significant. Graphs were constructed using Origin software.

[0051] VII. Experimental Results

[0052] 1. The interfacial tension of different Span emulsifiers at the oil-water interface changes with time at the same concentration. Figure 2The interfacial tension of the same Span emulsifier at the oil-water interface changes with time at different concentrations. Figure 3 .Depend on Figure 2 and 3 It can be seen that the overall trend of the surface tension values ​​of all samples over time is a rapid decrease and then slowly reaching a stable state. After 40 minutes, the surface tension value remains basically stable, indicating that the interface has reached saturation at this time. Comparing the changes in interfacial tension at the oil-water interface with three different concentrations of emulsifier (0.1%, 0.01%, 0.001%) over time, it can be seen that with the increase in concentration, the reduced interfacial tension also gradually increases. This may be because as the concentration increases, more active molecules can be adsorbed on the interface to further reduce the interfacial tension.

[0053] Span 40 (sorbitan monopalmitate) and Span 60 (sorbitan monostearate) are solid at room temperature because their saturated hydrocarbon chains are relatively long, with the latter being even longer, indicating that Span 60 is more hydrophobic. Span 20 (sorbitan monolaurate) and Span 80 (sorbitan monooleate) are liquids at room temperature because the former has a relatively short fatty acid chain, while the latter has a longer but unsaturated fatty acid chain, indicating that Span 80 has a carbon-carbon double bond and is more hydrophobic. Furthermore, as the carbon chain of the Span emulsifier increases, the HLB value decreases, and its lipophilicity increases. However, the interfacial tension at the oil-water interface decreases, potentially because the molecular weight increases with carbon chain length, which increases the steric hindrance of adsorption at the interface and reduces the adsorption rate.

[0054] 2. The adsorption dynamics of emulsifiers at the oil-water interface are shown in Table 2

[0055] As can be seen from Table 2, at the oil-water interface, the diffusion rate Kd of Span 20 is greater than that of the other three emulsifiers, which is consistent with the trend of interfacial tension. This shows that Span 20 can be adsorbed to the oil-water interface faster due to its smaller molecular weight, further reducing the interfacial tension.

[0056] Table 2 Adsorption kinetic diffusion rate constants of emulsifier solution at the oil-water interface

[0057]

[0058] Note: Different letters in the same column indicate significant differences between groups (p < 0.05)

[0059] 3. Changes in emulsifying activity and stability of emulsifiers are shown in Figure 4. Emulsifying activity (EA) and emulsion stability (ES) are widely used to characterize the ability of proteins to form and stabilize emulsions. EA indicates the ability to quickly adsorb to the surface of oil droplets and form small droplets during the homogenization process. In contrast, ES indicates the ability of the emulsion to resist aggregation and phase separation. It can be seen that at a concentration of 0.1%, the emulsifying activity of Span 20 is significantly higher than the other three, probably because Span 20 has a smaller molecular weight and can be adsorbed to the oil-water interface faster, reducing interfacial tension and enhancing emulsifying activity. However, at concentrations of 0.01% and 0.001%, the emulsifying activity and emulsification stability of Span 60 are higher than the other three emulsifiers, probably because Span 60 has a lower HLB value and is more lipophilic.

[0060] 4. Microstructure of emulsion droplets

[0061] Micrographs can visually show the dispersion characteristics of the emulsion. Figure 5-Figure 7 An inverted fluorescence microscope was used to observe the microscopic morphology of emulsions containing different Span emulsifiers at varying concentrations. The white portion in the image represents oil. As the concentration decreases, the oil droplets in the emulsions aggregate more severely. It can be seen that the size of the emulsions produced by each Span emulsifier improves. At a concentration of 0.1%, Span 20 exhibits the smallest droplets and the most uniform distribution. At concentrations of 0.01% and 0.001%, Span 80 exhibits the smallest droplets and the most uniform dispersion. These results indicate that at low concentrations, emulsifiers with lower HLB values ​​facilitate the firm attachment of oil droplets to the hydrophobic portion of the emulsifier, forming a three-dimensional stabilizing layer that prevents or resists flocculation and coalescence of oil droplets.

[0062] 5. The effects of different emulsifiers on the texture characteristics of bread are shown in Table 3.

[0063] Hardness is the maximum peak force during the first compression and has a significant impact on bread quality. Bread quality is inversely proportional to hardness: lower hardness indicates greater fluffiness and elasticity, resulting in a better texture. Table 3 shows that the four different emulsifiers, at varying concentrations, have varying effects on bread hardness, elasticity, specific volume, and moisture. For Span 20, as its concentration decreases, hardness increases; elasticity initially increases and then decreases; and both specific volume and moisture content decrease and then increase. For Span 40, as its concentration decreases, elasticity, specific volume, and moisture content decrease; while hardness decreases. For Span 60, as its concentration decreases, hardness decreases and then increases; elasticity and specific volume decrease and then increase; and moisture content increases and then decreases. For Span 80, as its concentration decreases, hardness decreases and then increases; elasticity decreases and then increases; specific volume decreases and then increases; and moisture content increases and then decreases.

[0064] Table 3 Effects of different monomer emulsifiers on bread properties

[0065]

[0066]

[0067] Note: Different letters in the same column indicate significant differences between groups (p < 0.05), where letter a represents the largest value, and the remaining letters decrease in order. Different letters indicate significant differences, while the same letters indicate insignificant differences.

[0068] 6. The relationship between the HLB value of Span emulsifier, its interfacial properties at the oil-water interface and bread texture is shown in Table 4.

[0069] Table 4 HLB value, interfacial tension and bread quality values ​​of Span emulsifier

[0070]

[0071] 7. Heatmap analysis

[0072] A heat map analysis was performed on eight quality indicators, including the HLB value of the emulsifier, the initial value, final value and difference of the air-water interface pressure, the interface adsorption dynamics, and the bread texture characteristics. Figure 8 The data show that *P>0.05, **P>0.00 show varying degrees of correlation between the various quality indicators of emulsifiers, with red indicating positive correlation and blue indicating negative correlation. Larger circles and darker colors indicate larger absolute values ​​of the correlation coefficients. It can be seen that the initial O / W interfacial tension value and the final O / W interfacial tension value, as well as the difference between the initial and final O / W interfacial tension values, are significantly positively correlated with bread hardness, while the initial O / W interfacial tension value and the O / W interface diffusion rate Kd, the final O / W interfacial tension value and the O / W interface diffusion rate Kd, and the final O / W interfacial tension value and HLB value are significantly negatively correlated. Furthermore, the correlation between the HLB value and bread hardness is lower than the correlation between the initial and final O / W interfacial tension values, confirming that the HLB value scale for evaluating the functional properties of emulsifiers is not accurate enough.

[0073] The analysis results indicate that the smaller the difference between the initial and final interfacial tension (O / W) values ​​of the Span emulsifier, the less firm the bread. Therefore, the interfacial properties of emulsifiers can be used to replace the traditional HLB value method for determining emulsifiers. This approach provides a high degree of accuracy and compensates for the limited functionality of the traditional HLB method for evaluating emulsifiers.

[0074] 8. Bread quality assessment

[0075] Example 1

[0076] A bread quality evaluation method based on the interfacial properties of Span emulsifier solution.

[0077] A. Measure the interfacial tension of Span emulsifier at different concentrations at the oil-water interface;

[0078] B. Adding different concentrations of Span emulsifier during bread making;

[0079] C. Determine the textural properties of bread;

[0080] D. Conduct a heat map analysis on eight quality indicators including the HLB value of Span emulsifier, initial value, final value and difference of oil-water interfacial tension, interfacial adsorption dynamics, and bread texture characteristics.

[0081] E. The difference between the initial and final interfacial tension of the Span emulsifier at the oil-water interface is used as an evaluation indicator to assist in determining bread quality.

[0082] Specific steps of the evaluation method:

[0083] (1) Select the Span emulsifier to be measured according to the HLB value

[0084] (2) The change in dynamic interfacial tension was measured at room temperature using the surface analyzer OSA100. The syringe was extended into the reaction cup, and a drop (10uL) of emulsifier solution was formed at the needle tip. At the oil-water interface, the cuvette sample cell was filled with medium-chain triglycerides. The shape of the water droplet was immediately recorded with a camera, with one data point recorded per second for 2400 seconds. The Young-Laplace equation was then used to calculate the surface tension γ0 at 0S and the surface tension γ at 2400S from the droplet shape. 2400 , and calculate the difference Δγ between the two. If Δγ is controlled below the second threshold, better quality bread can be obtained.

[0085] (3) 8 ml of the emulsifier solution was mixed with soybean oil at a ratio of 8:2 and homogenized in a high-speed homogenizer at 10,000 rpm for 3 min. 50 μL of the emulsion was drawn from the bottom at 0 and 10 min after homogenization, and then dispersed in 5 ml of 0.1% SDS solution. The absorbance of the mixed solution was measured at 500 nm using a UV spectrophotometer. Emulsifying activity (EA) and emulsifying stability (ES) were calculated using formula (1) and formula (2), respectively:

[0086] EA=A0 (1)

[0087] ES=(A0×ΔT) / (A0-A 10 ) (2)

[0088] A0 is the absorbance value of the mixed solution measured at 0 min after stirring, A 10 is the absorbance of the mixed solution measured 10 min after stirring.

[0089] (4) The emulsion formed in step (3) was dyed with Nile red dye, and then the size and distribution of the emulsion droplets were observed using an inverted fluorescence microscope.

[0090] (5) With reference to the American Association of Cereal Chemists standard (AACC Method 10-09) and with appropriate modifications, the main process is: high-gluten flour → adding ingredients → dough preparation → standing → exhaust and shaping → fermentation → baking → cooling → slicing → packaging → finished product. The specific operation points are as follows:

[0091] Ingredients: The recipe is based on 125g of high-gluten flour, with the added amount of yeast being 1.5%, white sugar 25%, butter 12.5%, table salt 1.5%, eggs 12.5%, water 70%, and emulsifier (based on the measured concentration). At the same time, a control group is prepared with the rest of the ingredients being the same but without the addition of emulsifier.

[0092] Dough preparation: Add the above ingredients to a dough mixer and mix on medium-high speed for 5 minutes to form a uniform dough. After letting it stand at room temperature for 10 minutes, add the pre-melted butter, mix under the same conditions for 10 minutes, and let it stand for 20 minutes.

[0093] Exhaust and shaping: Place the dough in a fermentation box and ferment at 38°C and 85% RH for 55 minutes.

[0094] Bake and cool: Bake at 180°C for 12 minutes and 200°C for 2 minutes. Remove from the mold and cool to room temperature immediately after baking.

[0095] (6) Cool the bread crumbs to room temperature and cut them into 2 × 2 × 2 cm pieces. The crumbs were compressed twice using a TA-XT2 texture analyzer in TPA mode using a P / 50 probe, a compression ratio of 60%, a trigger force of 5 g, and a pre- and post-test speed of 3.0 mm / s. The interval between the first and second compressions was 5 s. Each sample was measured at least six times, and the average value was calculated after removing abnormal data.

[0096] Based on the above research, the difference between the initial and final interfacial tension of an emulsifier at the oil-water interface can be used as an evaluation indicator to determine bread quality. Bread quality is graded based on the difference between the initial and final interfacial tension of the emulsifier at the oil-water interface. The following examples further illustrate the present invention. The quality grading criteria are shown in Table 5:

[0097] Table 5. Criteria for judging bread quality based on the difference between the initial and final values ​​of the interfacial tension at the oil-water interface

[0098]

[0099] Example 2

[0100] The present invention further measured the interfacial tension of 0.1% Span 65, 0.01% Span 65 and 0.01% Span 65 at the oil-water interface to obtain the difference between the initial and final values ​​of the interfacial tension and the hardness of the bread added thereto. The results showed that the cake quality evaluation standard of the present invention was met.

[0101] Table 6 Relationship between the difference between the initial and final interfacial tension of Span 65 at the oil-water interface and the hardness of bread

[0102]

[0103] Note: Different letters in the same column indicate significant differences between groups (p < 0.05), where letter a represents the largest value, and the remaining letters decrease in order. Different letters indicate significant differences, while the same letters indicate insignificant differences.

[0104] Example 3

[0105] The present invention further measured the interfacial tension of 0.1% Span 83, 0.01% Span 83 and 0.01% Span 83 at the oil-water interface to obtain the difference between the initial and final values ​​of the interfacial tension and the hardness of the bread added thereto. The results showed that the cake quality evaluation standard of the present invention was met.

[0106] Table 7 Relationship between the difference between the initial and final interfacial tension of Span 83 at the oil-water interface and the hardness of bread

[0107]

[0108] Note: Different letters in the same column indicate significant differences between groups (p < 0.05), where letter a represents the largest value, and the remaining letters decrease in order. Different letters indicate significant differences, while the same letters indicate insignificant differences.

[0109] Example 4

[0110] The present invention further measured the interfacial tension of 0.1% Span 85, 0.01% Span 85 and 0.01% Span 85 at the oil-water interface to obtain the difference between the initial and final values ​​of the interfacial tension and the hardness of the bread added thereto. The results showed that the cake quality evaluation standard of the present invention was met.

[0111] Table 8 Relationship between the difference between the initial and final interfacial tension of Span 85 at the oil-water interface and the hardness of bread

[0112]

[0113] Note: Different letters in the same column indicate significant differences between groups (p < 0.05), where letter a represents the largest value, and the remaining letters decrease in order. Different letters indicate significant differences, while the same letters indicate insignificant differences.

[0114] Those skilled in the art will readily appreciate other embodiments of the present disclosure after considering the disclosure in the specification and examples. This application is intended to cover any variations, uses, or adaptations of the present disclosure that follow the general principles of the present disclosure and include common knowledge or customary techniques in the art not disclosed herein. The description and examples are to be considered merely as exemplary, and the true scope and spirit of the present disclosure are indicated by the claims.

Claims

1. A bread quality evaluation method based on the interfacial properties of a Span emulsifier solution, characterized in that: include: Step 1: measuring the interfacial tension of Span emulsifier solutions of different concentrations at the oil-water interface to obtain the difference between the initial and final values ​​of the interfacial tension at the oil-water interface; adding Span emulsifier solutions of different concentrations during the bread making process; measuring the hardness of the bread, and establishing a corresponding relationship between the difference between the initial and final values ​​of the interfacial tension at the oil-water interface and the hardness of the bread, thereby obtaining a corresponding relationship between the difference between the initial and final values ​​of the interfacial tension at the oil-water interface and the quality of the bread; Step 2: During the bread making process, the difference between the initial and final interfacial tension of the pan emulsifier solution at the oil-water interface is measured, and the difference between the initial and final interfacial tension of the pan emulsifier solution at the oil-water interface is used as an evaluation index to assist in judging the quality of the bread; When the difference between the initial and final values ​​of the interfacial tension of the Span emulsifier solution at the oil-water interface is less than a first threshold, the bread quality is judged to be excellent; when the difference between the initial and final values ​​of the interfacial tension of the Span emulsifier solution at the oil-water interface is less than or equal to a second threshold and greater than or equal to the first threshold, the bread quality is judged to be good; when the difference between the initial and final values ​​of the interfacial tension of the Span emulsifier solution at the oil-water interface is greater than the second threshold, the bread quality is judged to be poor; The first and second threshold values ​​are determined as follows: the initial and final interfacial tension values ​​of the measured emulsifier are measured to obtain the difference between the two values; the emulsifier is added to bread at the measured concentration, its hardness is measured, and the interfacial tension difference is linearly fitted with the bread hardness to obtain the interfacial tension difference corresponding to the minimum hardness, which is the first threshold value; the interfacial tension difference corresponding to the maximum hardness is the second threshold value.

2. The bread quality evaluation method based on the interfacial properties of Span emulsifier solution according to claim 1, characterized in that: The first threshold is 3.25 mN / m, and the second threshold is 7.8 mN / m.

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