摘要
采用Mixolab酶流变分析仪和流变发酵仪研究了低聚木糖对面团热机械特性和对冷冻面团发酵流变特性的影响,结果表明低聚木糖有强化面筋、增加面团耐揉性和耐蒸煮性的作用。引入低聚木糖会使流变发酵仪中的气体释放曲线和面团发展曲线的最大高度以及面团的持气率较空白组有不同程度的提高。
The effect of xylo-oligosaccharides on thermomechanical properties of dough and ferment rheology properties of frozen dough are studied by using Mixolab and rheofermentometer. The results show that xylo-oligosaccharide can strengthen the dough gluten, increase dough mixing tolerance as well as cooking stability. The ferment rheology results indicate that the maximum height of gas release curve and dough development curve and gas retention are all increased with the addition of xylo-oligosaccharides.
出处
《粮食与食品工业》
2009年第5期20-24,共5页
Cereal & Food Industry
基金
美国农业部国际交流与合作项目[A-(86269)]
关键词
低聚木糖
冷冻面团
热机械特性
流变发酵特性
xylo-oligosaccharide
frozen dough
thermomechanical properties
ferment rheology properties
