海藻酸钠对不同面筋含量的面粉加工特性的影响

Effect of Sodium Alginate on the Processing Properties of Wheat Flours with Different Gluten Content

采用快速黏度分析仪、动态流变仪、粉质仪、拉伸仪研究了海藻酸钠（AG）对高筋粉、中筋粉、低筋粉加工特性的影响。结果表明，AG影响3种面粉的糊化特性和不同温度下的动态黏弹性，改善其加工品质。质量分数一定的AG增加3种面粉糊的稠度、热稳定性和抗老化性，阻碍面粉糊形成黏弹性凝胶。AG质量分数为0．05％～0．25％时，3种面粉中，低筋粉的面粉糊峰值黏度、末值黏度最高，衰减值最低，高筋粉的面粉糊胶凝性最弱。AG增加3种面粉的吸水率、延展性，增加中筋粉和低筋粉面团的稳定性，增加高筋粉和低筋粉的抗拉伸性。

Effect of sodium alginate on the processing properties of three kinds of wheat flours with different gluten content were investigated by rapid viscosity analyzer, dynamic rheometer, farinograph and extensograph. The results showed that, pasting properties, dynamic rheological properties under different temperature conditions, farinograph properties and extensograph properties of the wheat flours were significantly influenced by sodium alginate. The viscosity, thermal stability and retrogradation resistance of the wheat flours were increased by sodium alginate at a proper amount. The formation of viscoelastic wheat flour gels were decreased by AG. With sodium alginate added at the amount of 0.05%-0. 25%, among the three wheat flours, peak viscosity, final viscosity, and thermal stability of low gluten flour were the highest, gelling capacity of high gluten flour was the lowest. With the addition of sodium alginate, water absorption, dough extensibility of the wheat flours were increased. The dough stability of medium gluten flour and low gluten flour, as well as tensile stability of high gluten flour and low gluten flour were increased by sodium alginate.