摘要
将脱毒亚麻籽粕粉按一定比例添加到高筋粉中,探讨其对面团流变学特性、面团微观结构、面包烘焙特性及面包贮存过程中老化程度的影响.结果表明,挤压处理使有毒成分生氰糖苷含量显著减少;随着亚麻籽粕粉添加量的增加,面团吸水率、弱化度增加,面团形成时间、稳定时间、粉质评价值降低,面团韧性、抗延伸阻力、延伸性、粉力降低;面团的微观结构发生破坏;添加1%-5%的亚麻籽粕粉提高面包的感官评分和比容,同时具有抗老化作用,面包的硬度和弹性没有明显变化,延长了产品的货架寿命.
The effects of different proportion of detoxicating linseed meal flour on the high-gluten wheat flour dough rheologic characteristic （fariograph and extensograph）, dough microstructure, bread baking properties and bread staling and retrogradation during the storage period were investigated. The results indicated that cyanogenic glucoside content reduced remarkably by means of extrusion treatment. With the increase of linseed meal flour added, the absorbing water rate and softness of the complex flour increased, while dough developing time, stability time and farinose evaluationvalue declined. The toughness, resistance to extension, extensibility and extension energy of the dough also decreased. The dough microstructure destroyed when increasing amount of linseed meal flour. It not only enhanced sense evaluation and specific volume of bread, but also possessed reducing retrogradation function when the amount of linseed meal flour addition ranged from 1% to 5 %. The hardness and springiness of bread center did not significantly change and the shelf life of bread prolonged.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2007年第1期28-31,45,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
黑龙江省科技攻关计划项目(GC05409)
关键词
亚麻籽粕
脱毒处理
粉质特性
拉伸特性
微观结构
抗老化
flaxseed meal
detoxification
farinograph property
extenograph property
microstructure
reducing retrogradation
