摘要
采用粉质仪、快速黏度分析仪和流变仪研究添加黄原胶、κ-卡拉胶、魔芋胶和瓜儿豆胶对小麦粉粉质特性、糊化特性及面团流变特性的影响。研究结果表明,亲水胶体可以提高小麦粉的黏度,改善面团的黏弹特性,不同亲水胶体的作用效果存在差异,添加质量分数1%的黄原胶和魔芋胶后小麦粉吸水率分别增大了4.9%和7.9%,添加质量分数1%黄原胶、κ-卡拉胶和瓜儿豆胶后小麦粉糊的糊化温度分别降低了21.35℃、18℃、14.7℃,添加黄原胶和瓜儿豆胶能够显著地提高面团的稳定性,而添加魔芋胶能够延缓淀粉的重结晶特性。
The effects of adding different hydrocolloid,namely xanthan,κ-carrageenan,konjak gum or guar gum on the farinograph parameters and pasting properties of wheat flour and the rheological properties of dough were compared and studied by using farinogragh,rapid viscosity analyzer and rheometer.Results： Hydrocolloids increase the pasting viscosity of wheat flour and improve the viscoelasticity of dough,but different hydrocolloid has different effect.The addition of 1% xanthan or konjak gum at PU mass fraction of 1% improves the water absorption rate of wheat flour by 4.9%、7.9%,respectively.The addition of xanthan,κ-carrageenan or guar gum at PU mass fraction of 1% increases the pasting temperature by 21.35 ℃,18 ℃,14.7 ℃ respectively,compared with the control with no gum addition.The addition of xanthan or guar gum enhances the stability property of dough significantly,while addition of konjak gum retards starch recrystallization.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第11期22-25,90,共5页
Journal of the Chinese Cereals and Oils Association
基金
"十一五"国家科技支撑计划(2007BAQ00075
2006BAD27B06)
关键词
亲水胶体
面团
粉质特性
糊化特性
流变特性
hydrocolloid dough farinograph properties pasting properties rheological properties
作者简介
万金虎，男，1986年出生，硕士，粮食、油脂及植物蛋白工程专业
通讯作者：金征宇，男，1960年出生，教授，博士生导师，碳水化合物工程
