摘要
为探究改良剂对面团加工特性的影响,选取魔芋精粉、大豆膳食纤维、阿拉伯胶和葡萄糖氧化酶4种改良剂,对面团的热机械学特性分析及吹泡特性进行测定;利用正交试验优化4种改良剂的配比。结果表明:以面粉质量计,当魔芋精粉为0.4%、大豆膳食纤维为2%、阿拉伯胶为0.8%、葡萄糖氧化酶为0.25%时,面团的热机械学特性和吹泡特性最佳;以吸水率为评价指标,魔芋精粉、大豆膳食纤维、阿拉伯胶和葡萄糖氧化酶的最佳配比为0.6%、3%、1%和0.25%;以蒸煮稳定性为评价指标,4种改良剂的最佳配比为0.6%、1%、0.8%和0.20%;以延展性为评价指标,4种改良剂的最佳配比为0.4%、1%、1%和0.25%。
In order to explore the effect of improvers on the processing characteristics of dough,four improvers,konjac flour,soybean dietary fiber,gum arabic and glucose oxidase,were selected to analyze the thermomechanical properties and alveogram properties of dough.The ratio of four improvers was optimized by orthogohal test.The results showed that in terms of flour mass,when konjac flour 0.4%,soybean dietary fiber 2%,gum arabic 0.8%,and glucose oxidase 0.25%,the thermomechanical properties and alveogram properties of dough were the best.Taking the water absorption rate as the evaluation index,the optimum ratios of konjac flour,soybean dietary fiber,gum arabic and glucose oxidase were 0.6%,3%,1%and 0.25%.Taking the cooking stability as the evaluation index,the optimal ratio of the four improvers were 0.6%,1%,0.8%and 0.20%.Taking the ductility as the evaluation index,the best ratio of the four improvers were 0.4%,1%,1%and 0.25%.
作者
矫春苗
沈汪洋
纪执立
金伟平
党长英
孙云杰
JIAO Chun-miao;SHEN Wang-yang;JI Zhi-li;JIN Wei-ping;DANG Chang-ying;SUN Yun-jie(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Hubei Fengqingyuan Grain and Oil Group Co.,Ltd.,Xiangyang 441100,Hubei,China;Hubei Wheat Processing Engineering Technology Research Center,Zaoyang,441200,Hubei,China)
出处
《粮食与油脂》
北大核心
2022年第7期42-47,71,共7页
Cereals & Oils
基金
湖北省中央引导地方科技发展专项(2020ZYYD015)
全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2018203)。
关键词
改良剂
热机械学特性
吹泡特性
面团
improver
thermomechanical characteristic
alveogram property
dough
