摘要
通过使用粉质仪和拉伸仪测量,研究了不同茶多酚EGCG添加量(0%、0.3%、0.6%、0.9%、1.2%)对特一粉和高筋粉面团流变学特性的影响。结果表明,添加EGCG的面团粉质特性和拉伸特性总体上较空白对照组较好;随着EGCG添加量增加,两种面团的吸水率变化不大,形成时间和稳定时间显著增加,弱化度先减小后增大,拉伸能量、拉伸阻力先增大后减小,拉伸比逐渐增大。其中,添加0.9%EGCG后,两种面团的形成时间和稳定时间显著延长,拉伸能量、拉伸阻力和拉伸比显著增加,特一粉面团弱化度显著降低,高筋粉面团弱化度变化不大。因此,两种面粉中添加适量的EGCG(0.9%),面团的筋力、耐揉力和机械性能变好,有利于面条制品的制作。
To study the effect of EGCG on dough rheological properties, EGCG was incorporated in special grade 1 flour and high gluten wheat floor at 0%. 0.3%. 0.6% - 0.9% and 1.2% levels. The dough rheological properties were determined using farinograph and extension graph. Generally speaking, farinograph properties and extensograph propertiesof two kinds of wheat flour were increased. Change of water absorption was not obvious for two wheat flour, dough development time and stability time were increased obviously, weakening index was decreased then increased, tensile energy and extension resistance were increased then decreased, extension ratio was increased.Adding 0.9% EGCG, the dough development and stability time, tensile energy, meanwhile, extension resistance and extension ratio were all increased - weakening degree of ＂special grade 1 flour＂ was decreased, but the change of weakening degree for high gluten wheat flour was not obvious. In conclusion, the strength, rubbing resistance and mechanical property of each wheat flourwere increased with 0.9% EGGG which benefited noodle products.
出处
《中国食品添加剂》
北大核心
2017年第6期133-137,共5页
China Food Additives
基金
国家自然科学基金项目(31401548)
关键词
EGCG
面团
流变性
粉质特性
拉伸特性
EGCG
dough
rheology
farinograph properties
extensograph properties
