硒化卡拉胶在小麦粉及其制品中的应用研究

以GB 14880-1994中规定的谷物食品强化硒化卡拉胶(硒酸酯多糖)标准下限值的1.1倍(0.154 mg/kg)为基准,设计在小麦粉中分别强化相当于0.154 mg/kg的0.5倍、1倍和1.5倍的硒化卡拉胶稀释预混料,与空白对照组比较,进行了粉质、拉伸等基础分析,并制作了馒头、面条及面包.研究结果表明:在小麦粉中适量强化硒化卡拉胶对面团粉质特性没有明显影响,而对小麦粉拉伸特性有一定的改良影响,面团的粉力和延伸度有随硒化卡拉胶添加量的增加而增加的趋势;在小麦粉中强化硒化卡拉胶后对馒头、面条和面包的色泽、滋味、气味等感官品质及内部质构无不良影响,强化硒化卡拉胶所制作的面包总评价比对照组好.因此,硒化卡拉胶作为营养强化剂在小麦粉及馒头、面条和面包中是适用的.

A Study on the Application of Kappa-Selenocarrageenan in Wheat Flour and its Products

On the basis of 1.1 times(0.154 mg/kg) of the standard lower limit of enriched kappa-selenocarrageenan of grain food stipulated in GB 14880, it was designed that the 0.5,1 and 1.5 times of diluted premix material of kappa-selenocarrageenan were enriched in wheat flour respectively,compared with the control group,some basic analyses,such as Brabender Farinograph and Brabender Extensograph,were conducted and some steamed bread,noodles and bread were made.The studied results showed that kappa-selenocarrageenan enriched properly in wheat flour did not obviously affect the Brabender Farinograph property of dough,however,there was a certain improvement effect on the Brabender Extensograph property of wheat flour;The flour power and extensibility of the dough increased along with recruitment increase of kappa-selenocarrageenan;after the kappa-selenocarrageenan enriched in wheat flour,there was no adverse effect on steamed bread,noodles and bread in sensory quality(color,taste and odor) and internal texture.The total scores of the bread made of enriched kappa-selenocarrageenan were higher than those of the control group.Therefore,the kappa-selenocarrageenan was applicable to wheat flour,steamed bread,noodles and bread as a nutritional enrichment agent.