摘要
面团的流变学性能直接影响面团的加工品质和最终产品的质量,乳化剂能显著改善面团的流变学性能。本实验通过加入不同种类和不同添加量的乳化剂来改善面团的流变学性能,并利用质构仪测量低温储存和添加剂对面团流变学性能的影响情况,结果表明:低温储存会使面团的流变学性能降低;不同添加量的DATEM、SSL、卵磷脂、单甘酯和SP60都能改善面团的流变学性能,其中0.15%的DATEM、0.2%的SSL、0.8%的卵磷脂、0.15%的SP60和0.5%的单甘酯等对面团的流变学性能的改善较明显,其改善程度的大小关系为:0.15%DATEM>0.2%SSL>0.8%卵磷脂>0.15%SP60>0.5%单甘酯。研究结果为面制品生产中正确选择适当的乳化剂及适当的添加量提供了基础数据。
The quality of dough products was significantly influenced by the dough＇ s rheological properties which could be significantly improved by emulsifiers.The influences of the following five emulsifiers,diacetyl tartaric acid glyceride（ DATEM ,0.05% -0.2% ,w/w）, stearic acid lactic acid sodium （ SSL,0.05 % -0.2%, w/w）, lecithin （0.6% - 0.9% ,w/w）,single stearic acid glyceride（ DMG0.3%-0.6% ,w/w）and sorbitol anhydride single stearic acid ester （ SP60,0.05 %-0.2%, w/w）, on the rheological properties of dough were studied by EZ-TEST Texture Analyzer.The results indicated that low temperature storage reduced the dough＇ s rheological properties,each kind of emulsifier could improve the dough＇ s rheological properties and the ability to improve the dough＇ s rheological properties was..O.]5% DATEM 〉 0.2% SSL 〉 0.8% lecithin 〉 0.15% SP60 〉 0.5% DMG.These results were useful to choose the right food additives in the production of wheat dough food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期149-152,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(50776060)
教育部新世纪优秀人才计划(07-0559)
上海市重点学科(S30503)
关键词
乳化剂
面团
流变学
emulsifier
dough
rheological property
作者简介
樊海涛（1982-），男，硕士研究生，研究方向：乳化剂在面团低温储存中的应用。
