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| 粉末大豆磷脂对小麦粉流变特性的影响研究 | |
| 引用本文： | 李桂华,曹红玺,李明奇,韩俊巍.粉末大豆磷脂对小麦粉流变特性的影响研究[J].河南工业大学学报(自然科学版),2007,28(5):10-12. |
| 作者姓名： | 李桂华 曹红玺 李明奇 韩俊巍 |
| 作者单位： | 1. 河南工业大学,粮油食品学院,河南,郑州,450052 2. 河南郑州中原国家粮食储备库,河南,郑州,450052 3. 中央储备粮郑州直属库,河南,郑州,450066 4. 南海油脂(赤湾)有限公司,广东,深圳,518068 |
| 摘 要： | 研究不同筋力小麦粉添加不同比例粉末大豆磷脂后流变特性的变化.实验结果表明:添加量为1%时,对中筋小麦粉的稳定性、粉质质量指数提高显著,形成时间有所减小;添加量为0.5%对高筋小麦粉的粉质质量指数、稳定性明显提高,形成时间、吸水率有所下降;并提高了高、中筋小麦粉的拉伸阻力、延伸性,其中中筋小麦粉的拉伸阻力,高筋小麦粉的曲线面积提高最明显. |
| 关 键 词： | 大豆磷脂 小麦粉 面团流变 粉质 拉伸 |
| 文章编号： | 1673-2383（2007）05-0010-03 |
| 收稿时间： | 2007-03-08 |
| 修稿时间： | 2007年3月8日 |
STUDY ON THE EFFECT OF POWDERED SOY LECITHIN ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR |
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| LI Gui-hua,CAO Hong-xi,LI Ming-qi,HAN Jun-wei.STUDY ON THE EFFECT OF POWDERED SOY LECITHIN ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR[J].Journal of Henan University of Technology Natural Science Edition,2007,28(5):10-12. | |
| Authors: | LI Gui-hua CAO Hong-xi LI Ming-qi HAN Jun-wei |
| Abstract: | The rheological properties of different gluten wheat flours without and with powdered soy lecithin were studied.The results indicated that the stability and farinograph quality number(FQN) of medium-strength wheat flour increased remarkably,the development time decreased when the addition was 1%.And the stability and FQN of medium-strength wheat flour increased remarkably,the development time and water absorption rate decreased when the addition was 0.5%.When lecithin was added,the resistance to extension and extensibility of high and medium-strength wheat flour improved,in which,the resistance to extension of medium-strength wheat flour and extensibility of high strength wheat flour increased remarkably. |
| Keywords: | soy lecithin wheat flour rheology of dough farinograms tension |
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