摘要
以3种不同品质性状(高筋、中筋和低筋)的小麦为原料,利用物性仪测定了小麦粉面团在搅拌过程中面团粘弹性大小的变化,通过扫描电镜观察了不同搅拌时间下面团的表面结构.结果表明:面团中麦谷蛋白大聚体(GMP)的含量越高,其对面团抗延伸力的贡献也越大.结合扫描电镜的观察结果推测:GMP分子对面团的形成起到了重要作用.
<Abstrcat> Three wheat cultivars divided into three groups covering a wide range of quality parameters were used in this research. Viscoelastic properties of dough during mixing were measured by TA.XT2 texture analyser. And surface structure of dough at the different mixing time was observed on SEM. The results indicated that the higher content of GMP, the larger the elastic properties of dough it acts on. Meanwhile, by virtue of the results observed on SEM, it was speculated that GMP have great effects on the formation of dough.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2005年第1期7-10,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省自然科学基金资助课题(99402300)
关键词
面团搅拌
麦谷蛋白大聚体
粘弹性
dough mixing
glutein macropolymer
viscoelastic properties
