L-赖氨酸-L-天冬氨酸盐在小麦粉及馒头和面条中的应用研究

On Applicability of L-Lysine-L-Aspartate in Wheat Flour,Steamed Bread and Noodle

在小麦粉中分别强化764.55、1529.10和2293.65 mg/kg的L-赖氨酸-L-天冬氨酸盐(赖氨酸复合盐,简称LA),与对照组比较,作了基础分析,并制作了馒头和面条。研究表明:在本试验范围内,适度强化LA对面团的拉伸特性有一定的改善作用;不会对馒头感官品质产生不良影响;对面条的感官品质会产生良好作用。

Wheat flour was enriched with 764.55, 1529.10 and 2293.65 mg/kg L-lysine-L-aspartate （a lysine compound salt is abbreviated to ＂LA＂ ） separately. The basic properties of this wheat flour were analyzed, and steamed bread and noodle were trial-produced with this wheat flour in comparison with a control group. The results showed that the proper enrichment by ＂LA＂ could improve the Brabender Extensograph performance of dough, could not affect the sensory quality of steamed bread and had a good effect on the sensory quality of noodle.