丁香油脂对面粉品质的影响研究

Study on the Effect of Clove Oil on Flour Quality

研究了丁香油脂对面粉品质的影响。实验结果表明,添加面粉质量6%的丁香油脂,能够降低面团的吸水率,增加面团的形成时间、稳定时间和粉质指数,降低面团的弱化度,提高面团的拉伸面积、拉伸阻力和拉伸比。因此,丁香油脂能较好的改善面粉的粉质特性和拉伸特性,在面制品中具有重要的应用价值。但是,丁香油脂能够降低面团的延伸度、面粉的白度,对面粉的品质有不利影响作用。丁香油脂对面粉湿面筋含量和降落数值略有降低作用,但影响作用较小。

The effect of clove oil on flour quality was studyed in this article.The experimental results showed that the addition of 6%flour clove oil could reduce the water absorption rate of the dough,increase the formation time,stability time and flour quality index of the dough,reduce the weakening degree of the dough,and increase the stretching area,stretching resistance and stretch ratio.Therefore,clove oil and fat could better improve the flour properties and stretching properties of flour,and clove oil had important application value in noodle products.However,clove oil could reduce the elongation of the dough and the whiteness of the flour,which had an adverse effect on the quality of the flour.Clove oil slightly could reduce the wet gluten content and falling value of flour,but the effect was less.