品质改良剂对复合杂粮面包粉流变学特性的影响

Effects of Composite Improvers on Rheological Properties of Coarse Grain Bread Flour

以营养优化后的复配杂粮面包粉为原料,选择谷朊粉、硬脂酰乳酸钠(sodium stearoyl lactylate,SSL)、黄原胶及瓜尔豆胶为品质改良剂,通过单因素试验研究4种品质改良剂对杂粮面包粉流变学特性的影响,在此基础上通过响应面分析试验,以面团综合得分为响应值,得出复合改良剂的最佳配方为:1 000 g杂粮面包粉(杂粮粉占比34%)为基重,谷朊粉3.77%、SSL 0.35%、黄原胶1.08%、瓜尔豆胶0.35%。各因素对杂粮面包粉综合评分的影响大小为:黄原胶添加量>谷朊粉添加量>瓜尔豆胶添加量>SSL添加量。添加复合改良剂后杂粮面包粉的稳定时间由4.7 min上升到14.2 min,形成时间由3.9 min上升到了13.3 min,粉质指数从56上升到192。复配杂粮面包粉流变学特性有很大程度改善,达到制作杂粮面包的粉质要求。

The effects of composite improvers consisting of wheat gluten,sodium stearoyl lactylate(SSL),xanthan gum and guar gum on rheological properties of coarse grain bread flour were studied using response surface analysis.The results showed that the optimum improver formulation was composed of 3.77% wheat gluten,0.35% SSL,1.08% xanthan gum and 0.35% guar gum based on 1 000 g of coarse grain bread flour(containing 34% coarse grain flour).The effect of the four individual improvers on the quality of coarse grain bread flour was in the order of xanthan gum > wheat gluten > guar gum > SSL.The dough stabilization time of the grain bread flour supplemented with the optimized composite improvers increased from 4.7 min to 14.2 min,the dough formation time increased from 3.9 min to 13.3 min,and the farinograph index rose from 56 to 192.