摘要
探讨了瓜尔豆胶、卡拉胶、羧甲基淀粉钠和魔芋精粉4种亲水性胶体对冷冻面团硬度和粘附性的影响。在单因素试验基础上,采用正交试验得出了这4种胶体的较优添加组合。正交试验结果表明:添加瓜尔豆胶1.2%、卡拉胶0.8%、羧甲基淀粉钠0.4%和魔芋精粉0.4%(以面粉质量为基准)复合亲水性胶体后,冷冻面团硬度提高了18.9%,粘附性降低了29.7%。添加亲水性复合胶体,能显著改善冷冻面团的质构品质。
The effects of guar gum,carrageenan,carboxymethyl starch sodium(CMS) and konjac purified powder on textural quality of frozen dough was studied.Based on the single factor experiments,a superior combination of the four gels were obtained by orthogonal experiment.The results demonstrates that hardness of frozen dough increased by 18.9% and adhesiveness reduced by 29.7% after adding complex hydrocolloids which contains 1.2% guar gum,0.8% carrageenan,0.4% CMS,0.4% konjac purified powder(based on flour weight).It can improve textural quality of frozen dough significantly through adding hydrocolloids.
出处
《长江大学学报（自科版）（中旬）》
CAS
2013年第2期68-71,10,共4页
Journal of Yangtze University(Nature Science Edition)
基金
长江大学科研创新基金项目(39210144)
