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| 水苏糖对面粉品质的影响 | |
| 引用本文： | 陈卫军,曹炜,张国权,任宏强,宋纪蓉.水苏糖对面粉品质的影响[J].食品科学,2005,26(5):96-98. |
| 作者姓名： | 陈卫军 曹炜 张国权 任宏强 宋纪蓉 |
| 作者单位： | 1. 西北大学食品科学与工程系,陕西,西安,710069 2. 西北农林科技大学食品学院,陕西,杨凌,712100 3. 西安大鹏生物科技股份有限公司,陕西,西安,710068 |
| 摘 要： | 本文研究了水苏糖对面粉品质的影响,发现水苏糖能够降低面粉的吸水率,改善面粉的稳定时间和评价值,增加面团拉伸能量,延缓淀粉老化,减小淀粉的峰值粘度和稀懈值,且水苏糖在面包中的添加量在5%左右较为理想。 |
| 关 键 词： | 水苏糖 粉质参数 拉伸参数 淀粉糊化特性 |
| 文章编号： | 1002-6630(2005)05-0096-03 |
Effect of Stachyose on Flour Quality |
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| CHEN Wei-jun,CAO Wei,ZHANG Guo-quan,REN Hong-qiang,SONG Ji-rong.Effect of Stachyose on Flour Quality[J].Food Science,2005,26(5):96-98. | |
| Authors: | CHEN Wei-jun CAO Wei ZHANG Guo-quan REN Hong-qiang SONG Ji-rong |
| Affiliation: | CHEN Wei-jun 1,CAO Wei 1,ZHANG Guo-quan 2,REN Hong-qiang 3,SONG Ji-rong 1 |
| Abstract: | Effect of stachyose on flour quality has been studied in this paper. The results showed that stachyose dropped the water absorption of flour, improved the stability and valorimeter value, increased dough energy of extensograph, decreased maximum viscosity and breakdown of viscograph, and resisted starch retrogradation. Naturally, 5 percent stachyose of flour is suitable in the staple food bread. |
| Keywords: | stachyose farinograph extensograph starch paste property |
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