苹果果胶对面粉品质的影响研究

Study on the effect of apple pectin on flour quality

以面粉为主要原料,添加苹果果胶,考察不同果胶添加量对面粉品质的影响。结果表明:苹果果胶在添加量小于1.2%时,对面粉的粉质指标、面团拉伸指标、面粉降落数值有显著(P<0.05)的影响。面粉吸水率随苹果果胶添加量的增加而增加,产品出品率提高,面团形成时间延长,但面团稳定时间降低;面团拉伸面积、延伸度下降,拉伸阻力、降落数值上升,对面粉湿面筋含量和面粉白度无显著影响。

With flour as the main raw material,apple pectin was added,and the effect of different pectin addition on the quality of flour was investigated.The results showed that the apple pectin had a significant effect(P<0.05)on the flour quality index,dough tensile index and flour falling value when the addition amount was less than 1.2%.With the increase of the amount of apple pectin,the water absorption rate of flour was increased,and the product yield rate was increased,the dough formation time was prolonged,but the dough stabilization time was reduced;The stretched area of the dough and the elongation were decreased,the tensile resistance and the falling value were increased.There was no significant effect on wet gluten content and whiteness of flour.