质构仪在面团和面包品质评定中的应用研究(英文)

Studies on Application of Texture Analyzer to the Quality Evaluation of Dough and Bread

以八种品牌面粉为试验材料,采用英国 CNS-FARNELL 公司制造的质构仪测试了面团的硬度、弹性、粘力、粘着性、断裂力、断裂能量、断裂回复形变程度、回复能量、回复形变程度等九种指标,并通过相关分析研究了这些指标与面包品质(面包体积和弹性变化率)以及与小麦面粉的品质性状的相互关系。研究结果表明:面团的硬度、粘力与面包的体积呈正相关,相关系数分别为 0.546、0.568,弹性与面包的体积呈负相关,相关系数为-0.606;粘力与24h后室温下弹性变化率呈显著的正相关,相关系数为0.707。面团的质构特性与面粉的品质指标的相关性也非常明显。

Nine quality indexes of dough based on eight kinds of wheat flour have been measured with the Texture Analyzer in this paper. The nine indexes of dough were elasticity, adhesive force, adhesiveness, fracture force 1, 1st fracture work done, 1st fracture deformation, recoverable work done 1, and recoverable deformation 1. These quality indexes of dough with bread quality (volume and elasticity change rate) and wheat flour characteristic were also studied by correlation analysis. The results showed that correlations between hardness, adhesive force with the volume of bread were significant. Their correlation coefficients were 0.546, 0.568, respectively. The correlation between elasticity and the volume of bread was negative, and the correlation coefficient was-0.606. The correlation between adhesive force and elasticity change rate of bread keeping at room temperature in 24 hours was significant, and the correlation coefficient was 0.707.The texture of dough and wheat flour characteristic had obvious correlation. Key words:texture analyzer;dough bread;flour;quality Studies on Application of Texture Analyzer to the Quality Evaluation of Dough and Bread ZHENG Tie-song (Department of Food Science and Engineering, Nanjing Normal University, Nanjing 210097, China) Abstract:Nine quality indexes of dough based on eight kinds of wheat flour have been measured with the Texture Analyzer in this paper. The nine indexes of dough were elasticity, adhesive force, adhesiveness, fracture force 1, 1st fracture work done, 1st fracture deformation, recoverable work done 1, and recoverable deformation 1. These quality indexes of dough with bread quality (volume and elasticity change rate) and wheat flour characteristic were also studied by correlation analysis. The results showed that correlations between hardness, adhesive force with the volume of bread were significant. Their correlation coefficients were 0.546, 0.568, respectively. The correlation between elasticity and the volume of bread was negative, and the correlation coefficient was-0.606. The correlation between adhesive force and elasticity change rate of bread keeping at room temperature in 24 hours was significant, and the correlation coefficient was 0.707.The texture of dough and wheat flour characteristic had obvious correlation.