谷朊粉对饺子粉品质改良效果的研究

A study on effect of wheat gluten on quality improvement of dumpling flour

为了研究谷朊粉对饺子粉品质的改良效果,筛选适宜的添加量,分析了添加不同剂量谷朊粉小麦粉的粉质参数、拉伸参数以及生饺子皮的色泽、质构特性、蒸煮干物质失落率和熟饺子皮的质构特性。结果表明,随着谷朊粉添加量的增加,面团的稳定时间、评价值、拉伸能量、拉伸阻力、最大拉伸阻力、拉伸比例、最大拉伸比例以及穿破生饺子皮所作的功均不断增加,弱化度和生饺子皮亮度逐渐降低。饺子皮的综合评分显示,当谷朊粉添加量为9%时制作的饺子皮品质最好。因此,谷朊粉对饺子粉品质具有明显的改善作用,其最佳添加量为9%。

In order to study the improvement effect of the wheat gluten on the dumpling flour quality and select the proper additive amount, the farinograph parameter, tensile parameter and the color, textural property and loss rate of dry matter of fresh dumpling wrapper when cooking as well as the textural property of the cooked dumpling wrapper were analyzed. The results showed that, as the additive amount of wheat gluten increased, the stability time, evaluation value, tensile energy and resistance, maximum tensile resistance, tensile proportion, maximum tensile proportion of dough and work for piercing through the fresh dumpling wrapper all increased gradually, while the weakening degree and the brightness of fresh dumpling wrapper decreased constantly. As indicated by the comprehensive score for dumpling wrapper, the quality of dumpling wrapper with an additive amount of wheat gluten 9 % was the best.