酶改性大豆磷脂对面团流变学特性的影响

Study on Effects of Lysophospholipids on Wheat Dough Rheological Properties

对添加酶改性大豆磷脂的面团流变学特性进行了研究 ,结果显示 ,酶改性大豆磷脂对面团的形成时间、面团的稳定时间、抗拉伸强度等有不同程度的提高 ,改善了面团的流变学特性 ,提高了面粉的焙烤品质。

The effects of lysophospholipids on the rhrologial properties of wheat flour dough were investigated using Brabender farinoghaph and extensoghaph .The measured dough properties were dough development time, stability, extensibility and resistance. Lysophospholipids increased the dough properties and improved the wheat dough rheological properties. Baking properties of wheat were improved.