摘要
为研究马铃薯淀粉对面团糊化、流变及质构特性的影响,利用替代法将0%、5%、10%、15%、20%(质量分数)的马铃薯淀粉添加到低筋小麦粉中,测定混合粉的热力学特性、面团动态流变学特性、质构特性、微观结构及面筋蛋白的二级结构等指标。结果表明,添加马铃薯淀粉后,混合粉糊化起始温度和峰值温度显著减小,糊化焓值显著增大。温度高于50℃后面团开始发生糊化,马铃薯淀粉的添加量越大,面团越倾向于固体材料。马铃薯淀粉添加使得面团的硬度、咀嚼性、弹性均呈显著下降的趋势。面团微观结构表明,当马铃薯淀粉添加量低于15%时,面筋网络的破坏相对较小,结构相对稳定。综合考虑,在马铃薯淀粉添加量为10%时,面团的糊化、流变、质构及面筋网络结构均较好。
In order to study the effect of potato starch on dough gelatinization,rheology and texture,0%,5%,10%,15%and 20%potato starch were added to low gluten wheat flour by substitution method.The thermodynamic properties,dynamic rheological properties,texture properties,microstructure and secondary structure of gluten were measured.The results showed that by adding potato starch,the gelatinization starting temperature and peak temperature decreased significantly,meanwhile,the gelatinization enthalpy increased significantly.The dough began to gelatinize when the temperature was higher than 50°C.The more potato starch was added,the more dough tended to be solid material.The hardness,chewability and elasticity of dough decreased significantly with the addition of potato starch.The microstructure of dough showed that when the amount of potato starch was less than 15%,the damage of gluten network was relatively small and the structure was relatively stable.Considered comprehensively,when the amount of potato starch is 10%,the dough has good gelatinization,rheology,texture and gluten network structure.
作者
陈金凤
张盛贵
马云翔
汪月
徐晓琴
崔彦利
CHEN Jinfeng;ZHANG Shenggui;MA Yunxiang;WANG Yue;XU Xiaoqin;CUI Yanli(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第10期66-71,共6页
Food and Fermentation Industries
基金
甘肃农业大学盛彤笙科技创新基金(GSAU-STS-2018-19)
甘肃省现代农业产业技术体系特色作物岗位专家(GARS-TSZ-4)。
关键词
马铃薯淀粉
低筋粉
面团特性
potato starch
low gluten wheat flour
properties of dough
