| 变性淀粉及谷朊粉对面团特性的影响研究 |
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| 引用本文： | 丁士勇,刘文豪,熊善柏. 变性淀粉及谷朊粉对面团特性的影响研究[J]. 食品研究与开发, 2007, 28(7): 43-48 |
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| 作者姓名： | 丁士勇 刘文豪 熊善柏 |
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| 作者单位： | 华中农业大学食品科技学院,湖北,武汉,430070 |
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| 摘 要： | 研究淀粉及变性淀粉、谷朊粉对面团特性的影响。结果显示：在面粉中，按4％的比例添加马铃薯变性淀粉，对面团的稳定时间、弱化度及抗张强度等均有显著的影响（P〈0．01）；添加6％木薯变性淀粉，面团抗张力增加26、6％；添加3％的谷朊粉，面团形成时间及稳定时间均有较大增加。木薯原淀粉及其变性淀粉等对面团的特性影响不大。
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| 关 键 词： | 淀粉 变性淀粉 木薯淀粉 谷朊粉 面团特性 |
| 修稿时间： | 2006-11-14 |
EFFECTION OF MODIFIED STARCH AND GLUTINE ON THE WHEAT DOUGH PROPERTIES |
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| DING Shi-yong,LIU Wen-hao,XIONG Shan-bai. EFFECTION OF MODIFIED STARCH AND GLUTINE ON THE WHEAT DOUGH PROPERTIES[J]. Food Research and Developent, 2007, 28(7): 43-48 |
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| Authors: | DING Shi-yong LIU Wen-hao XIONG Shan-bai |
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| Affiliation: | Department of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, Hubei, China |
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| Abstract: | Studies on effect of starch and glutine in dough. Results show:in wheat flour, adding 4 % potato modified starch ,stability time, softness, extensive resistant have a marked affection (P<0.01);adding 6 % modified starch, extensibility was enlarged 26.6 %;adding 3 % gluten, developing time, stability time, and softness have various affection.Cassava starch and modified starch have lightly affected on dough properties. |
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| Keywords: | starch modified starch Cassava starch gluten dough properties |
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