摘要
用布拉班德粉质仪和拉伸仪研究分析了水苏糖对面团流变学性质的影响。结果表明:水苏糖能降低小麦粉的吸水率,增加面团的形成时间、稳定时间和评价值,增大面团的拉伸阻力、最大拉伸阻力和拉伸能量,能显著改善面团的弹性,并且水苏糖对小麦粉的影响顺序依次为:低筋粉>中筋粉>强筋粉。
The effect of stachyose on wheat dough rheological properties were determined by Brabender farinograph and extensograph. Results show that stachyose decreases the water absorption of flour, improves dough development time, stabilipy and valorimeter value, and increases dough resistance for extensograph and max resistance to extension, and significantly improves dough flexibility. The effect of stachyose on weak gluten flour is the greatest, and then is that on middle gluten flour, and that on strong gluten flour is the most weak.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第6期12-14,共3页
Journal of the Chinese Cereals and Oils Association
基金
国家科技支撑计划子课题(2006BAD131302-02)
西北农林科技大学植物遗传育种专项(05Y2005-1)
