摘要
复合使用谷朊粉、变性淀粉、磷酸盐和Vc对小麦面粉进行品质改良,并从冻裂率和微观结构两方面对改良剂的作用进行分析。结果表明:添加谷朊粉2%、变性淀粉2%、Vc0.2%、磷酸盐0.2%的速冻水饺冻裂率为11%;从微观结构可以看出,谷朊粉增加了蛋白质网络结构的紧密程度,变性淀粉增加了饺子皮中淀粉含量,Vc使得淀粉与蛋白质的结合程度增加。
Gluten, modifided starch, phosphate and Vc meliorated the wheat flours. The microstructure changes of dumpling meliorated by additives were investigated. The result shows that the minimum crack ratio of quick-freezing dumpling is 11% when gluten 2%, modifided starch 2%, phosphate 0.2%, Vc 0.2% were added to the wheat flour, lhe result of microstructure shows that gluten can strengthen gluten network, modifided starch increases the amount of starch of dumpling, Vc influences the cross-linking degree between starch and protein.
出处
《食品科技》
CAS
北大核心
2008年第1期111-113,共3页
Food Science and Technology
关键词
速冻水饺
冻裂率
改良剂
quick-freezing dumpling
crack ratio
additives
