摘要
以小麦粉为原料提取小麦淀粉和面筋蛋白,与原小麦粉配制成淀粉含量为60%～74%的混合粉,研究蛋白质和淀粉含量对饺子皮部分品质的影响.结果表明:淀粉含量与饺子皮吸水率、膨胀率、蒸煮损失率、色泽中的L*值和b*值、生饺子皮的颜色和光泽度呈极显著正相关,与质构品质中的咀嚼度、硬度、强韧性呈极显著负相关.蛋白质含量与饺子皮的上述各品质指标也呈极显著或显著相关,但其相关性规律与淀粉完全相反.
In this paper, we extracted wheat starch and gluten from wheat flour, prepared flour mixture with 60% to 74% starch content by mixing the wheat starch and gluten with the wheat flour, and studied the effects of protein and starch content on partial quality of dumpling wrapper. The results showed that the starch content was in extremely significant positive correlation with water absorption rate, expansion rate, cooking loss rate, L＊ and b＊ values of color of dumpling wrapper, color and gloss of raw dumpling wrapper, and was in extremely significant negative correlation with toughness, firmness and chewiness of the texture quality. The protein content was also in extremely significant or significant correlation with the above quality indexes of the dumpling wrapper in a rule completely opposite to that of the starch content.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第3期40-43,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目资助(20976036)
关键词
小麦
淀粉
面筋蛋白
饺子皮
品质
wheat
starch
gluten
dumpling wrapper
quality
