可溶性大豆多糖对中筋小麦粉面团特性和生鲜面品质的影响

Effect of Soluble Soy Polysaccharides on Dough Properties and Fresh Noodle Quality of Medium Gluten Wheat Flour

以0、0.1%、0.3%和0.5%的添加比例向3种中筋面粉中添加可溶性大豆多糖(Soluble Soybean Polysaccharide,SSPS),研究了SSPS对3种面粉(河套牌雪花粉、神像特一粉、金龙鱼多用途麦芯小麦粉,以下分别简称为XF、SF、JF)面团特性、糊化特性和生鲜面品质的影响。结果表明:添加SSPS均提高了3种面粉的吸水率和稳定时间;其中,当添加量为0.3%和0.5%时,JF的形成时间由2.1 min分别提高到5.3 min和5.3 min,稳定时间分别达到7.5 min和7.0 min;XF和SF面团的延伸度呈增加趋势,JF面团延伸度先增加后降低;3种面粉的峰值黏度、低谷黏度、最终黏度和回升值随SSPS添加量的增加均呈下降趋势;添加SSPS的浓度为0.1%~0.3%时,生鲜面延伸度增加,硬度降低,弹性增加,生鲜面品质得到改善。

Soluble soy bean polysaccharide(SSPS) was added to three kinds of medium-gluten flour with the addition ratios of o,0.1%,0.3%,and 0.5% of wheat flour.The effects of SSPS on the rheological properties of dough,gelatinization characteristics and fresh noodle quality were studied.The results showed that the addition of SSPS improved the water absorption and stabilization time of the three powders.When the addition amount was 0.3% and 0.5%,respectively,the dough development time of JF increased from 2.1 min to 5.3 min and 5.3 min,and the dough stability time reached 7.5 min and 7.0 min,respectively.The dough extensibility of XF and SF were increased with the SSPS addition rations increasing,While the dough extensibility of JF was increased first and then decreased with the increase of SSPS addition rations.The peak viscosity,trough viscosity,final viscosity and retrogradation value of the three flours all showed a decreased trend with the increase of SSPS addition.When the concentration of SSPS was between 0.1%~0.3%,it can increase the elongation and springness of fresh noodles and decrease the hardness,it also improved the quality of fresh noodles.