羟丙基甲基纤维素对面团特性及油条品质的影响

Effect of Hydroxypropyl Methylcellulose on Dough Characteristics and Fried Dough Sticks Quality

在面团中添加不同比例的羟丙基甲基纤维素(Hydroxypropyl methylcellulose,HPMC)以制备油条,采用物性分析仪、索氏抽提器对油条的硬度、咀嚼性、弹性等进行定量分析。采用快速黏度仪、凯氏定氮仪和扫描电镜对面团的空间网络结构进行定性分析,揭示油条品质变化的程度。结果表明,2% HPMC的添加使面团中麦谷蛋白大聚体含量降低了7.82%,使小麦粉衰减值和回生值分别降低了10.1%和11.9%;同时,2% HPMC的添加使油条比容下降了32.80%,油条总含油量降低了55.10%。扫描电镜结果显示HPMC的添加使面团形成了更致密的空间网络结构。综上研究表明,HPMC作为一种可改善油条品质和降低含油量的亲水胶体,在油炸面制品的应用上具有很大的潜力。

Hydroxypropyl methylcellulose (HPMC) with different amounts was used to prepare the fried dough sticks,and the hardness,chewiness and elasticity of the fried dough sticks were quantitatively analyzed by physical property analyzer and soxhlet extractor.The spatial network structure of dough was qualitatively analyzed by rapid viscometer,kjeldahl nitrogen analyzer and scanning electron microscope to reveal the degree of change in the quality of fried dough sticks.The results showed that the addition of 2% HPMC reduced the content of glutenin macropolymer (GMP) in dough by 7.82%,and reduced the attenuation value and setback value of wheat flour by 10.1% and 11.9%,respectively.At the same time,the addition of 2% HPMC reduced the specific volume of fried dough sticks by 32.80% and the total oil content of fried dough sticks by 55.10%.The results of scanning electron microscopy showed that the addition of HPMC made the dough form a denser spatial network structure.In summary,the results show that HPMC,as a hydrocolloid that can improve the quality of fried dough sticks and reduce the oil content,has great potential in the application of fried noodle products.