改良剂对面团热机械学特性的影响

The influence of modifiers on the thermomechanical properties of dough

考察了大豆蛋白粉、木薯变性淀粉、瓜尔豆胶三种改良剂对挂面生产原料小麦粉的面团吸水率、稳定时间、蛋白质弱化度、蒸煮稳定性、淀粉热回生特性等热机械学特性的影响。根据正交实验所得结果,综合考虑蛋白质弱化度、蒸煮稳定性及淀粉热回生特性,得到的改良剂最优配方为:大豆蛋白粉6%、木薯变性淀粉1.2%、瓜尔豆胶为0.9%。对蛋白质弱化度影响的主次顺序为:瓜尔豆胶>大豆蛋白粉>木薯变性淀粉;对蒸煮稳定性和淀粉回生特性影响的主次顺序均为:大豆蛋白粉>瓜尔豆胶>木薯变性淀粉。在获得最优配方条件下,改良剂对蛋白质弱化度、蒸煮稳定性和回生特性都有较好的改善作用,其中蒸煮稳定性达到最大为1.09。

The effects of three modifiers such as soybean protein powder,cassava modified starch,and guar gum on the thermomechanical properties of the dough,such as water absorption,stabilization time,protein weakening,cooking stability,and starch thermal regeneration properties,were investigated.According to the results of orthogonal experiments,comprehensively considering the degree of protein weakening,cooking stability and starch thermal retrogradation characteristics,the optimal formula of the obtained modifier was:soy protein powder 6%,cassava modified starch 1.2%,and guar gum 0.9%.The primary and secondary order of influence on protein weakening was:guar gum>soy protein powder>cassava modified starch;The primary and secondary order of influence on cooking stability and starch retrogradation characteristics was:soy protein powder>guar gum>cassava modified starch.Under the optimal formula conditions,the modifier had a better effect on improving the protein weakening degree,cooking stability and retrogradation characteristics,and the cooking stability reaches the maximum of 1.09.