摘要
绿茶粉内含物丰富,不同粒径的绿茶粉添加到小麦粉中对面团流变学特性的影响不同。本试验制备3种粒度的绿茶粉,添加到小麦粉中,利用粉质仪、拉伸仪和面筋仪测定面团的流变学特性。研究结果表明,随着绿茶粉粒径的减小,面团吸水率、形成时间及稳定时间均显著增大;面团经过一定时间的醒发后,添加粒径20μm绿茶粉面团的拉伸曲线面积、拉伸比例最大,不同粒径的绿茶粉面团拉伸阻力R50及延伸度变化不大;面筋强度试验中,绿茶粉粒径越小,面团的抗扭力增加,面筋强度增强;综合可以看出绿茶粉的添加有利于改善小麦粉面团的面筋网络结构,优化其加工性能。
The mixtures of wheat flour and green tea - powder with different particle sizes and rich contents have different influences on the rheological properties of wheat dough. Dough rheological properties of flour mixtures were assessed by farinograph, extensograph and gluten instrument respectively, The results showed ： with the decrease of green tea - powder particle size, the water absorption, dough development time and stability time of dough were significantly increased ; after fermentation for a certain time, the extensograph area and stretch ratio of dough increased to the maximum values when the particle size of green tea - powder was 20 txm, but the stretch resistance R50 and stretch strength of dough had little changes when the green tea - powder of different particle sizes was added into the wheat flour ; in the gluten strength experiment that the dough strength and anti - torsion force were improved with the particle sizes of green tea - powder decreasing; it could be concluded that it improved the gluten architecture and optimized its process performance to add green tea -powder into the wheat flour.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第3期1-4,22,共5页
Journal of the Chinese Cereals and Oils Association
基金
科技部农业科技成果转化基金(2010GB24420685)
关键词
绿茶粉面团
流变学粉质拉伸
面筋强度
green tea - powder
dough
rheological properties
farinograph
stretch
gluten strength
