摘要
为提高芝麻馕品质,将不同比例的山药粉添加到市售的小麦粉中,对复配粉的溶解度、溶剂保持力、粒度分布及芝麻馕面团的粉质特性、拉伸特性、面团水分分布进行研究。结果表明:小麦粉的溶解度在山药粉添加量为20%时达到最大;随着山药粉添加量的增加,面团的吸水率变化不大,面团的形成时间由6.20 min下降到1.47 min;拉伸能量和延伸度也呈下降的趋势,但拉伸阻力和拉伸比例呈上升的趋势;山药粉添加量为20%的复配粉与纯小麦粉相比,水溶剂保持力、碳酸钠溶剂保持力、蔗糖溶剂保持力分别由60.19%、77.11%和84.60%提高到68.90%、95.42%和99.21%,而乳酸溶剂保持力下降了45.42%;核磁结果显示,随着山药粉的加入,面团中的水分主要变为弱结合水;复配粉的D10、D50、D90之间存在显著性差异。综上所述,适量的山药粉与小麦粉进行混合有助于增加芝麻馕面团的加工性能。
To study the effect of yam powder on the quality of sesame naan,different proportions of yam powder were added to commercially available wheat flour.The solubility,solvent retention characteristics,particle size distribution of mixed powder,flour characteristics,stretch characteristics,and water distribution in sesame naan dough were examined.The results showed that the solubility of wheat flour was highest when the proportion of yam powder was 20%.An increase in yam powder content had minimal effect on the water absorption by the dough;however,dough formation time decreased from 6.20 min to 1.47 min.Tensile energy and elongation showed a downward trend,while the tensile resistance and ratio showed an upward trend.Compared with pure wheat flour,the addition of 20% yam powder resulted in an increase of solven retention capacity(SRC)for water,sodium carbonate,and sucrose from 60.19%,77.11%,and 84.60% to 68.90%,95.42%,and 99.21%,respec-tively,while lactic acid SRC decreased by 45.42%.The results of nuclear magnetic resonance(NMR)showed that with the addition of yam powder,the water in the dough was mainly weakly bound.The D10,D50,and D90 of the mixed powders showed significant differences.In conclusion,an appropriate amount of yam flour mixed with wheat flour increases the processing performance of the dough.
作者
石松业
温纪平
刘帅
耿浩
展小彬
SHI Song-ye;WEN Ji-ping;LIU Shuai;GENG Hao;ZHAN Xiao-bin(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;Institute of Wheat Theory and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;National Wheat Processing Technology R&D Center,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第6期7-12,共6页
Food Research and Development
基金
“十四五”国家重点研发计划项目(2021YFD2100900)。
关键词
山药粉
芝麻馕
加工特性
面团
品质特性
yam powder
sesame naan
machining characteristics
dough
quality characteristics
作者简介
石松业(1997-),女(汉),硕士研究生,研究方向:小麦加工理论与应用;通信作者:温纪平(1968-),男,教授,研究方向:谷物科学与工程技术。
