摘要
本实验分别将茶多酚按照0%、0.9%、1.8%、2.7%的比例添加到低筋面粉和高筋面粉中,采用粉质仪和拉伸仪法,研究茶多酚添加对面团流变特性的影响。结果表明,随着茶多酚添加量的增加,面团吸水率均降低,低筋面粉面团形成时间变化不明显,而高筋面粉面团形成时间缩短;添加0.9%茶多酚的面团,稳定时间均显著延长,抗拉伸阻力增加,弱化度下降,低筋面粉面团延展度降低,而高筋面粉面团延展度变化不大;而添加1.8%和2.7%茶多酚的面团稳定时间显著降低,弱化度显著增加,抗拉伸阻力和延展度均降低。综上所述,面粉中添加少量的茶多酚(0.9%),面团的耐揉性、筋力增强,低筋面粉面团可塑性变差,高筋面粉面团可塑性变化不大;而茶多酚添加量较大(1.8%、2.7%)时,两种类型面粉面团的耐揉性、筋力及可塑性均变差。
Green tea polyphenols was incorporated in high and low gluten wheat flour at 0% ,0.9%, 1.8% and 2.7% levels and the dough rheological properties were determined using farinograph and extensograph. Water absorption for two kinds of wheat flour decreased, the change of dough development time for low gluten wheat flour was not obvious, but dough development time for high gluten wheat flour shortened with the increase of tea polyphenols levels. For dough incorporated at 0.9% tea polyphenols, dough stability decreased, resistance to extension significantly increased, weakening degree index obviously decreased for the two kinds of wheat flour, extensibility for low gluten wheat flour decreased, but the change of extensibility for high gluten wheat flour was little. For dough incorporated at ].8% and 2,7% tea polyphenols, dough stability, resistance to extension, extensibility all decreased,and weakening degree index increased for the two kinds of wheat flour. In conclusion, mixing toleranoe,gluten strength for two kinds of wheat flour increased, dough plasticity for low gluten wheat flour reduced,but the change for high gluten wheat flour is not obvious for wheat flour incorporated at lower level tea polyphenols （0.9%） ; however, mixing tolerance, gluten strength, dough plasticity all reduced for two kinds of wheat flour incorporated at higher level tea polyphenols（ 1.8% ,2.7% ）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第3期285-288,共4页
Science and Technology of Food Industry
基金
山东省高等学校科技计划项目(J13LF04)
青岛农业大学大学生科技创新项目
校高层次人才基金(631020)资助
关键词
茶多酚
面粉
粉质特性
拉伸特性
tea polyphenols
wheat flour
farinograph properties
extensograph properties
