摘要
脱脂大豆粉添加至小麦粉后,面团的流变学特性呈劣变趋势。随着脱脂大豆粉添加量的增加,面筋网络结构被破坏,面团筋力下降。吸水率、形成时间和稳定时间三项粉质参数以及拉伸面积、拉伸长度和最大拉伸阻力三项拉伸参数,分别与感官评分高度相关,说明这六项参数是影响添加脱脂豆粉后的面条品质的重要流变学指标。实验证明,少量的脱脂豆粉添加有助于改善面团流变学特性和提高面条感官评分,研究认为4%是合适的添加量。
Generally speaking, the impact was negative to the dough rheologieal parameters with increasing addition of defatted soybean flour （DFSF）, because wheat gluten networks were destroyed by addition of soybean protein. It makes dough intensity and wheat protein quality to decline. Three of farinograph parameters and three of extensiongraph parameters have been significantly correlated with sensory evaluation score, such as： water absorption, development time, stability, energy, extensibility, and maximum resistance. The results showed that a small quantity addition of DFSF improves the quality of dough and noodle with 4% addition as an appropriate amount compared with 8%, 12% and 16%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期99-102,共4页
Food Science
关键词
脱脂大豆粉
面粉
流变学特性
大豆蛋白
面条品质
defatted soybean flour （DFSF）
flour
rheological properties of dough
soybean protein
noodle quality
作者简介
郑刚（1970-），男，助理研究员，硕士研究生，主要从事食品加工方面研究。
通讯作者
