摘要
为了改善市售小麦粉(蛋白质10.3%)制作油塔子的面团特性,在市售小麦面粉(以下简称小麦粉)中添加不同比例高筋粉(蛋白质12%),测定复配粉的基本性质、糊化特性以及面团流变学特性。结果表明,随着高筋粉添加量增加,复配粉的白度显著增加(p<0.05),蛋白质干基、湿面筋含量和水分均呈上升趋势,灰分变化并不显著(p<0.05);复配粉的峰值黏度、最低黏度、最终黏度随着高筋粉添加量的增加而下降,在高筋粉添加量为40%时,衰减值及回升值均达到最低,为850.50 cp、1035.50 cp;添加高筋粉降低了小麦粉的面团形成时间和稳定时间,弱化程度反而升高;高筋粉添加量为40%时,复配粉的拉伸曲线面积、拉伸阻力、延伸度均为最高,分别是122.05 cm2、341.75 BU、179.30 mm。结论说明高筋粉对市售面粉粉质特性、糊化特性、面团拉伸特性均有影响,制作油塔子面团高筋粉的添加量以40%为宜。
In order to improve the dough characteristics of the Oil Tower made from commercially available wheat flour(10.3% protein), the commercial wheat flour(hereinafter referred to as wheat flour) was added to different proportion of high-gluten flour(12% protein). The basic properties, gelatinization characteristics and dough rheological characteristics of the mixed flour were determined. The results showed that with the increase of the amount of high-gluten powder, the whiteness of the composite powder increased significantly(p<0.05), and the content and moisture of protein dry base and wet gluten showed an upward trend, while the ash content changed slightly(p<0.05). The peak viscosity, minimum viscosity, and final viscosity of the composite powder decreased with the increase of the amount of high-gluten powder added. When the addition of high-gluten powder was 40%, the attenuation value and reappreciation reached the minimum values, which were 850.50 cp and 1035.50 cp, respectively. With the addition of high-gluten flour, the time of dough formation and wheat flour stabilization were reduced, but the weakening degree increased. when the addition of high-gluten powder was 40%, the tensile area, tensile resistance and elongation of the composite powder increased to 122.05 cm2, 341.75 BU,179.30 mm, respectively. The results showed that high gluten powder had influence on the quality, gelatinization and dough stretching properties of flour sold in the market. The addition of 40% high gluten flour was appropriate condition to make oil tower dough.
作者
陈舒唱
沈阿倩
冯作山
白羽嘉
任贵平
黄文书
CHEN Shu-chang;SHEN A-qian;FENG Zuo-shan;BAI Yu-jia;REN Gui-ping;HUANG Wen-shu(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
出处
《现代食品科技》
EI
CAS
北大核心
2019年第8期130-135,20,共7页
Modern Food Science and Technology
基金
国家重点研发计划重点专项项目(2018YFD0400103-1)
关键词
高筋粉
近红外
糊化特性
流变学特性
high-gluten flour
near-infrared
pasting properties
rheological properties
