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全麦面团特性改良的研究

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全麦面团特性对全麦产品品质具有很重要影响,本试验考察了谷朊粉和常见亲水胶体对全麦面团热机械学特性、拉伸特性、动态流变学特性等影响.结果表明:谷朊粉会增加全麦面团的吸水率,使全麦面团的耐煮稳定性略有下降,降低糊化速率,对面团稳定时间及蛋白弱化度无显著影响;亲水胶体中瓜尔豆胶对全麦面团吸水率的影响最为显著,添加量为2%时,吸水率提高了21.4%,tanδ也有显著降低,能够增加面团聚合度,增加面团持气能力,改善面筋结构.
Study on improving the characteristics of whole wheat dough
The properties of whole wheat dough are very important to the quality of whole wheat products.The effects of gluten and common hydrophilic colloid on the thermal mechanical properties,tensile properties and dynamic rheological properties of whole wheat dough were in-vestigated in this study.The results showed that wheat gluten increased the water absorption of whole wheat dough,decreased the cooking stability of whole wheat dough slightly,decreased the paste rate,and had no significant effect on the stability time of dough and the weakening degree of protein.Guar gum in hydrophilic colloid has the most significant effect on the water absorption of whole wheat dough.When the addition amount is 2%,the water absorption is increased by 21.4%,and the tanδ is also significantly decreased,which can increase the surface aggregation degree,increase the dough air holding capacity,and improve the gluten structure.

glutenhydrophilic colloidwhole wheat dough

袁佐云、张盈祺、朱运平

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中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室(北京 102209)

中国商业联合会食品生物活性物质绿色制造与生物合成重点实验室(北京 100048)

谷朊粉 亲水胶体 全麦面团

2024

粮食与食品工业
国家粮食储备局无锡科研设计院 中国粮油学会

粮食与食品工业

影响因子:0.503
ISSN:1672-5026
年,卷(期):2024.31(3)