双乙酰酒石酸单(双)甘油酯对面团及面条品质的影响

Effect of DATEM on quality of dough and noodles

在小麦粉中添加双乙酰酒石酸单(双)甘油酯(DATEM),测定面团的粉质性能、面条的质构、色泽及综合评分等指标,研究其对面团与面条品质的影响。研究结果表明:DATEM使面团的稳定时间降低,弱化度提高;明显提高面条的综合评分,使面条的色泽明显改善,对面条的黏弹性、耐煮性与筋力均有一定改善作用。当其添加量为0.3%时,效果达到最佳。

In order to study the influence of diacetyl tartaric acid single （double） ester （DATEM） added in wheat flour on the dough and noodle quality, the farinograph properties of dough and texture, color and comprehensive score of noodles were de- termined. The result indicated that the stability time decreased and degree of softening increased, the comprehensive scores of noodles and the color improved obviously, the viscoelastic, boiling resistance and strength had certain improvement. The DA- TEM adding amount of 0.3 % was better.