摘要
羟丙基二淀粉磷酸酯在面制品中具有重要的应用价值,为了揭示羟丙基二淀粉磷酸酯对面制品的品质影响,就羟丙基二淀粉磷酸酯对面粉粉质、拉伸、白度、湿面筋含量、湿面筋指数和降落数值的影响进行了研究。结果表明,在面粉中添加1%~7%的羟丙基二淀粉磷酸酯,对面粉的粉质特性指标具有较小的提高作用,对面团的拉伸面积具有较大的降低作用,对面粉白度无影响,对面粉湿面筋含量具有较小的降低作用,对湿面筋指数具有较大的增大作用,对面粉降落数值具有较小的降低作用。因此,根据面制品的种类,选择适宜的羟丙基二淀粉磷酸酯添加量,以制备出品质合格的面制品。
The cross-linked hydroxylpropyl ether starch plays an important role in flour products. To lind out the etlect ot the cross-linked hydroxylpropyl ether starch on the quality of the food made by the wheat flour, the rheology, farinograph, whiteness, wet gluten content, wet gluten index and falling number of the wheat flour were researched systematically. When adding the cross-linked hydroxylpropyl ether starch to the flour from 1% to 7%, the property of the rheology was increased slightly. The tensile area of the dough was dropped down obviously; The wet gluten content was decreased slightly; The index of the wet gluten content was increased obviously; The whiteness value of the wheat flour did not change and the falling number was decreased slightly. In conclusion, choose the proper dosage of the cross-linked hydroxylpropyl ether starch according to the types of flour products to make the qualified food.
出处
《食品工业》
CAS
北大核心
2017年第2期176-178,共3页
The Food Industry
基金
河南省高等学校重点科研项目(15B550005)
关键词
羟丙基二淀粉磷酸酯
面粉
品质
cross-linked hydroxylpropyl ether starch
wheat flour
quality
