摘要
利用质构仪分析了水分含量和单甘酯、明胶、食盐、海藻糖、抗坏血酸等五种添加剂对面团流变学特性的影响。结果表明:水分的多少直接影响到面筋网络的形成,水分含量在40%～42%时,面团的综合流变学性能比较好。单甘酯和明胶对面团的抗穿刺能力提高比较明显,且明胶优于单甘脂,二者最佳添加量约为3%。NaCl、海藻糖、抗坏血酸能明显提高面团的抗拉伸能力,抗坏血酸的最佳添加量约为0.2%,海藻糖的最佳添加量约为1.5%。
The effect of water content and additives on the rheological properties of dough were investigated by texture analyzer. The results indicated that the water content affects the formation of gluten network directly, the best water content was about 40%42%. Monoglyceride and gelatin could raise anti-puncture property obviously, and gelatin was better than monoglyceride. The best content of monoglyceride and gelatin were about 3%. NaCl, trehalose,ascorbic acid could improve the anti stretching ability significantly. The best content of ascorbic acid was about 0.2% and trehalose was about 1.5%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期86-89,共4页
Science and Technology of Food Industry
基金
上海市重大科技攻关项目(05DZ19102-02)
国家自然科学基金项目(50576059)
关键词
面团
流变学
水分
食品添加剂
质构分析
dough
rheological property
water content
food additives
texture analyze
