羟丙基二淀粉磷酸酯对面粉及馒头品质的影响研究

Effects of Hydroxypropyl Distarch Phosphate on Flour Characteristics and Steamed Bread Qualities

研究羟丙基二淀粉磷酸酯的添加对面粉性质及馒头加工品质的影响。结果表明,在0~1.2%范围内,随着羟丙基二淀粉磷酸酯添加量的增大,面团的面筋特性、粉质特性和拉伸特性不断改善;当添加量>1.2%时,随着羟丙基二淀粉磷酸酯添加量的增加,面团的面筋特性、粉质特性和拉伸特性则呈现劣变的趋势。随着羟丙基二淀粉磷酸酯添加量的增加,面粉的峰值黏度、最终黏度、最低黏度不断提高,糊化温度、回生值和衰减值不断降低,馒头的硬度、黏度、咀嚼性、恢复性和感官评分呈现出先增大后减小的变化趋势,而馒头的黏聚性则呈现出先减小后增大的变化趋势。因此,羟丙基二淀粉磷酸酯的最适添加量为1.2%。

The effect of hydroxypropyl distarch phosphate(HDS)on the characteristics of flour and quality of steamed bread was studied.The results showed that the gluten characteristics,farinographical properties and tensile properties of dough were improved continuously with the increase of HDS in the range between 0~1.2%,but adding of HDS further resulted in a deterioration tendence.The peak viscosity,valley viscosity and final viscosity of the flour increased with the addition of HDS,while the gelatinization temperature,attenuation value and setback value decreased.The hardness,viscosity,chewability and sensory score of the streamed bread increased first and then decreased with the addition of HDS with an opposite trend of the cohesiveness.In summary,the optimal amount of HDS was 1.2%.