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| 酶改性大豆磷脂对面团流变学特性的影响 | |
| 引用本文： | 张莉华,江连洲,刘淑杰.酶改性大豆磷脂对面团流变学特性的影响[J].粮油食品科技,2005,13(6):32-33. |
| 作者姓名： | 张莉华 江连洲 刘淑杰 |
| 作者单位： | 1. 哈尔滨商业大学,食品工程学院,黑龙江,哈尔滨,150076 2. 国家大豆工程技术研究中心,黑龙江,哈尔滨,150050 3. 江苏大学生物与环境学院,江苏,镇江,212013 |
| 基金项目： | 国家十五科技攻关项目(2001BA501A02) |
| 摘 要： | 对添加酶改性大豆磷脂的面团流变学特性进行了研究，结果显示，酶改性大豆磷脂对面团的形成时间、稳定性、抗拉伸强度等有不同程度的提高，改善了面团的流变学特性，提高了面粉的焙烤品质。 |
| 关 键 词： | 面团 流变学特性 酶改性大豆磷脂 |
| 文章编号： | 1007-7561(2005)06-32-02 |
| 修稿时间： | 2005年9月13日 |
Study on effects of lysophospholipids on dough rheological properties |
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| ZHANG Li-hua,JIANG Lian-zhou,LIU Shu-jie.Study on effects of lysophospholipids on dough rheological properties[J].Science and Technology of Cereals,Oils and Foods,2005,13(6):32-33. | |
| Authors: | ZHANG Li-hua JIANG Lian-zhou LIU Shu-jie |
| Affiliation: | ZHANG Li-hua~1,JIANG Lian-zhou~2,LIU Shu-jie~3 |
| Abstract: | The effects of lysophospholipids on the rheological properties of dough were investigated using Brabender farinograph and extensograph.The measured dough properties including development time,stability,extensibility and resistance were all increased,thus improved the dough rheological properties.Baking quality of wheat flour were improved too. |
| Keywords: | dough rheological properties lysophospholipids |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |