短链菊粉对中筋粉面团流变学特性的影响

Effect of Short- Chain Inulin on the Rheological Properties of Plain Flour Dough

研究了短链菊粉添加到中筋面粉后,对面团粉质特性和拉伸特性的影响。试验采用粉质仪和拉伸仪分别测定了不同菊粉添加量(0.0%、2.5%、5.0%、7.5%)下面团的各项流变学指标的变化。试验发现,面团的吸水率随菊粉添加量的增加而下降,当菊粉添加量为7.5%时,面团吸水率达42.57%,较未添加时相对降低了21.8%;面团的形成时间在菊粉添加量为2.5%时达最大值,为7.9 min,相对增加了22.1%;面团的稳定时间随菊粉添加量的增加呈延长趋势,当菊粉添加量7.5%时,稳定时间为19.3 min,相对增加了109.5%;面团的延伸度在菊粉添加量为2.5%时达最大值;面团的抗延伸性、拉伸比和拉伸能量均随菊粉添加量的增加而增大,菊粉添加量为7.5%时,发酵45 min后测得其值分别为652 EU、4.50、186 cm2,相对增加了75.8%、68.5%、104.0%。结果表明,在中筋粉中加入适量的短链菊粉能够增强面筋强度,但降低了面团吸水率。

In order to study the influence of short-chain inulin on the farinograph and extensigraph of plain flour dough, the theological parameters of dough were determined with farinograph and extensograph instruments at different inulin additions of 0.0%, 2.5%, 5.0% and 7.5%. The results showed that the water absorption of dough decreased with increasing inulin addition, which reached 42.57% at the inulin addition of 7.5%, reducing by 21.8% compared to the control. The development time of dough reached the maximum of 7.90 min at the inulin addition of 2.5%, increasing by 22.1% compared to the control. The stability time of dough increased with increasing inulin addition, which reached 19.3 min at the inulin addition of 7.5%, increasing by 109.5% compared to the control. The stretch strength of dough reached the maximum. The extension resistance, extension ratio and energy of dough increased with increasing inulin addition, which were 652 EU, 4.50 and 186 cm2 at the inulin addition of 7.5% after the fermentation time of 45 min, respectively, increasing by 75.8%, 68.5% and 104.0% compared to the control. A conclusion can be drawn that a proper addition of inulin in flour can increase dough strength and decrease the water absorption of dough.