浅析聚葡萄糖和魔芋胶对面粉品质的影响

Effect of KGM and polydextrose on the rheologic properties of dough

将不同量的魔芋胶或聚葡萄糖及两者按比例复配加入面粉中混匀进行粉质、拉伸试验,研究魔芋胶和聚葡萄糖对面粉品质的影响,结果表明,魔芋胶能够增加面粉吸水率和弱化度,减小拉伸曲线面积、拉伸阻力和拉伸比例,聚葡萄糖能够降低面粉吸水率、延伸度,增加面粉拉伸曲线面积、拉伸阻力和拉伸比例。

The effect of kongjac glucomannan（KGM） and polydextrose on the rheologic properties of dough were investigated. The results showed that the water absorption and degree of softening of dough were increased with addition of KGM, while dough extension was decreased. the water absorption and extensibility of dough were decreased by addition of polydextrose, while extension resistance and the area of tension curve area were improved.