甘草粉对面粉品质的影响研究

Influences of the Glycyrrhiza Powder on the Quality of the Flour

甘草为药食两用资源,在保健食品和面食品中具有重要应用价值,然而甘草对面粉品质的影响鲜有研究报道。从面粉粉质、拉伸、白度和湿面筋四方面,研究了甘草粉对面粉品质的影响。试验结果表明,甘草粉对面粉粉质和面团品质具有弱化作用,对面粉的白度影响较大,对湿面筋含量影响很小,对需要用高筋粉制作的食品,具有一定的负面影响,对需要用低筋粉制作的食品,具有一定的正面影响,而对需要用中筋面粉制作的食品,添加量小于9%,影响不大。

Glycyrrhiza is both of the medicine and food resources, which has important application in the heath food and food made by the flour, but the research about Glycyrrhiza influencing on the quality of four has little been reported. In this article, the effects of the Glycyrrhiza powder on the quality of the four was studied from rheology, farinograph, whiteness and wet gluten. The researching results showed that the Glycyrrhiza powder women the quality of the flour, dough and whiteness, the Glycyrrhiza powder has no effect on the wet gluten, which has negtive effects on those food made by the flour with high gluten, but has positive effects on those food made by the flour with low gluten, and has little effects on those food made by the flour with middle gluten if added less than 9%.