南瓜粉对面包面团流变学特性影响的探讨

Discussion on Influences of Pumpkin Power on Rheology Properties of Bread Dough

[目的]深入研究南瓜粉在面包中的应用。[方法]选用1%、2%、3%、4%、5%、6%、7%、8%的南瓜粉添加量进行粉质试验和拉伸试验,用粉质仪、拉伸仪探讨南瓜粉对面包面团流变特性的影响。[结果]随着南瓜粉添加量的增加,面包面团的吸水率、面团形成时间、面团稳定时间、评价值及面团的延伸性、抗拉伸阻力、拉伸曲线面积、最大抗拉伸力表现为不同程度的下降,弱化度和拉力比数不断增大。当南瓜粉添加量大于5%时,面团的吸水率、形成时间、稳定时间及面团的延伸性、抗拉伸阻力、拉伸曲线面积、最大抗拉伸力的下降趋势较明显。[结论]当南瓜粉添加量控制在5%以下时,面团可达到面包粉的加工性能。

[ Objective] The aim was to study the application of pumpkin power in bread deeply. [ Method] 1%, 2%, 3%, 4%, 5%, 6%, 7% and 8% pumpkin power addition were selected for the farinographical test and tensile test, and the influences of pumpkin power on rheology properties of bread dough were discussed by farinograph and extensograph. [ Result ] The water absorption of bread dough, the formation time, stability time, evaluation value, extensibility, resistance to extension, tensile curve area and the maximum anti stretch strength of dough showed downtrend to different degree and the degree of softening and tensile force ratio were increased gradually with the increase of the pumpkin power addition. The water absorption, formation time, stability time, extensibility, resistance to extension, tensile curve area and the maximum anti stretch strength of dough showed significant downtrend when the pumpkin power addition was above 5 %. [ Conclusion ] The dough could reach the proeessability of bread power when the pumpkin power addition was controlled below 5%.