碱性条件对面团流变学品质特性影响作用的研究

Study on the influence of alkaline condition to the rheology property of the flour dough

Na2CO3、K2CO3及其二者的混合物分别以不同的添加量添加到面粉中,通过Brabendar粉质仪、拉伸仪的测定,了解它们对面团品质特性的影响。结果发现K2CO3、Na2CO3均能明显提高面团的稳定时间、评价值,明显降低弱化度;在一定范围内能提高吸水率,形成时间;在拉伸图上Na2CO3 、K2CO3在一定添加量范围内,也能明显提高面团的抗张力;Na2CO3对面团品质的总体改善效果优于K2CO3。

Na2CO3、K2CO3 and the two blends were added into wheat flour in different properties to understand the influence of the dough quality properties. By the test of Brabendar Farinograph and Extensograph, the experimental results showed that Na2CO3 and K2CO3 significantly increased the ST、VV and decreased the WK; Increase the WA and DT in some range. In the Extengraph Na2CO3 and K2CO3 are also significantly increased the Rm. The improvement of Na2CO3 is superior to that of K2CO3.