摘要
通过向面粉中添加不同性质的淀粉,运用粉质仪进行面团粉质试验,研究不同淀粉对面团流变学特性的影响。结果表明,随着玉米淀粉、木薯淀粉、红薯淀粉添加量的增加,面团的吸水率、形成时间、稳定时间、弱化度等都有着显著的变化,均可改善面团的流变学特性、面团的韧性、延伸性和筋力。与对照相比,玉米淀粉能有效改善面团的硬度和弹性,添加量应在8%以下;木薯淀粉对面团的影响不明显,添加量应在2%以下;红薯淀粉由于颗粒比较大,面团的吸水率随之变化较明显,最适添加量不得超过10%。
Through adding different properties of starch into the flour, cooking starch qualitative test using opaque instrument surface. So as to study the influence of different starch on the rheological characteristics of dough. The results show that with the corn starch, cassava starch, sweet potato starch, with the increase of adding amount of dough water absorption, formation time, stability time, weakening degree have obvious changes. These facts all can improve the dough rheological properties, the toughness and extensibility of the dough and thaws. Compared to corn starch can effectively improve the hardness and elasticity of the dough, add quantity should be below 8%. Cassava starch with no obvious effects on the dough to add quantity should be below 2%. Sweet potato starch by particles is large, the bibulous rate of the dough, obvious changes in the optimum adding amount shall not exceed 10%.
出处
《农产品加工》
2016年第8期1-4,7,共5页
Farm Products Processing
基金
酒酿面包的关键工艺研究项目(2015KJ035)
关键词
玉米淀粉
木薯淀粉
红薯淀粉
流变学特性
corn starch
cassava starch
sweet potato starch
rheologieal properties
