摘要
研究淀粉及变性淀粉、谷朊粉对面团特性的影响。结果显示:在面粉中,按4%的比例添加马铃薯变性淀粉,对面团的稳定时间、弱化度及抗张强度等均有显著的影响(P<0.01);添加6%木薯变性淀粉,面团抗张力增加26.6%;添加3%的谷朊粉,面团形成时间及稳定时间均有较大增加。木薯原淀粉及其变性淀粉等对面团的特性影响不大。
Studies on effect of starch and glutine in dough. Results show：in wheat flour, adding 4 % potato modified starch ,stability time, softness, extensive resistant have a marked affection （P〈0.01）;adding 6 % modified starch, extensibility was enlarged 26.6 %;adding 3 % gluten, developing time, stability time, and softness have various affection.Cassava starch and modified starch have lightly affected on dough properties.
出处
《食品研究与开发》
CAS
北大核心
2007年第7期43-48,共6页
Food Research and Development
关键词
淀粉
变性淀粉
木薯淀粉
谷朊粉
面团特性
starch
modified starch
Cassava starch
gluten
dough properties
