海藻酸钠对小麦淀粉性质及馒头品质的影响

采用快速黏度计、差示扫描量热仪、动态流变仪、粉质仪等,研究了海藻酸钠(AG)对小麦淀粉(WS)糊化性质及馒头品质的影响。结果表明,AG显著影响WS性质,明显改善馒头品质。AG增加WS糊化难度,表现为起始糊化温度、峰值糊化温度升高,降低溶解度。促进WS溶胀,表现为提高峰值黏度、膨胀力、终止糊化温度和糊化焓升高。提高淀粉糊的稳定性,表现为衰减值、回生值和老化率降低。AG提高糊化后的WS在外力作用下的稳定性,有利于WS黏弹性凝胶的形成,且形成的凝胶更趋向于固体。AG提高小麦粉的加工品质,使面团吸水率、形成时间、稳定时间增加,跌落值降低。一定质量分数的AG可增大馒头比容、高径比,AG在馒头中的建议用量为小麦粉质量的0.05%~0.15%。

Effect of sodium alginate on the properties of wheat starch and qualities of steamed bread

The effect of sodium alginate on the properties of wheat starch and qualities of steaming bread were studied by rapid viscosity analyzier(RVA), differential scanning calorimeter(DSC), dynamic rheometer and farinograph. The results showed that, properties of wheat starch and qualities of steamed bread were significantly influenced by sodium alginate. With sodium alginate added, pasting of wheat starch was harder shown by higher onset temperature, peak temperature and lower solubility. Swelling of wheat starch was promoted with the addition of sodium alginate, reflected by higher peak viscosity, swelling power, endset temperature and enthalpy value. Stability of wheat starch paste was enhanced by sodium alginate with breakdown value, set back and retrogradation rate decreased. With the addition of alginate added, resistance to external force and gel formation capacity of wheat starch paste were enhanced, meanwhile the viscoelastic gel tended to be more solid. Better processing qualities were shown in results of farinograph characteristics, which indicated that water absorption rate, development time and stability time of dough increased while weak value decreased with addition of sodium alginate. The aspect ratio and speci?c volume of steaming bread were increased by sodium alginate appropriately. The suitable amount of sodium alginate added in steamed bread was 0.05~0.15% basis on the weight of wheat flour.