| 复配胶对面团流变性的影响及其在面包中的应用 |
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| 引用本文： | 李崇高,何鑫磊,黄建初,庞杰,何桂丽,郑玉玺.复配胶对面团流变性的影响及其在面包中的应用[J].食品与机械,2011,27(4). |
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| 作者姓名： | 李崇高 何鑫磊 黄建初 庞杰 何桂丽 郑玉玺 |
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| 作者单位： | 1. 广州城市职业学院,广东广州,510405
2. 福建农林大学食品科学学院,福建福州,350002 |
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| 基金项目： | 广州市属高校科技计划项目(编号:08C009) |
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| 摘 要： | 将魔芋葡甘聚糖和卡拉胶、大豆分离蛋白复配,研究其对面团粉质、拉伸特性和面包理化、感官指标的影响。结果表明:增加魔芋葡甘聚糖,减少卡拉胶添加量,能引起面团的吸水率、形成时间、拉伸比数增加;拉伸能量、延伸性减小,面团的评价值先增加后降低。大豆分离蛋白在一定添加量时,会增加吸水率,延长形成时间。魔芋葡甘聚糖和卡拉胶、大豆分离蛋白添加到面粉的最佳比例为2∶1∶25,当面粉中复配胶添加量达3%时,面团调制时网络结构增强,面包含水量、比容和弹性增加,面包储存过程中,持水、保水和抗老化效果明显改善。
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| 关 键 词： | 魔芋葡甘聚糖 卡拉胶 复配胶 面团流变性 |
Effects of the compound gum on the rheological properties of paste and its application in bread |
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| LI Chong-gao,HE Xin-lei,HUA Jian-chu,PANG Jie,HE Gui-li,ZHENG Yu-xi.Effects of the compound gum on the rheological properties of paste and its application in bread[J].Food and Machinery,2011,27(4). |
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| Authors: | LI Chong-gao HE Xin-lei HUA Jian-chu PANG Jie HE Gui-li ZHENG Yu-xi |
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| Affiliation: | LI Chong-gao1 HE Xin-lei2 HUA Jian-chu1 PANG Jie2 HE Gui-li2 ZHENG Yu-xi1 (1.Guangzhou City Ploytechnic College,Guangzhou,Guangdong 510405,China,2.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China) |
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| Abstract: | Glucomannan,carrageenan and soy protein isolate were compound to study the dough silty,tensile properties and bread physicochemical and sensory index.The results showed: increase of konjac glucomannan,carrageenan reduced dosage,can increase the dough water absorption,development time,increase the number of draw ratio,while tensile energy,extensibility decreases;dough evaluation of the value of the first increased and then decreased.Add soy protein isolate certain amount of time,will increase the water absor... |
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| Keywords: | konjac glucomannan k-carrageenan compound gum dough rheology |
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