面团改良剂对玉米饺子粉流变学特性影响研究

为改善玉米粉的食用品质,采用添加多种改良剂方法研究其对玉米饺子粉品质的影响.以改性玉米粉与小麦粉混合粉为原料,通过添加谷朊粉、瓜尔豆胶、田菁胶及海藻酸钠等改良剂的单因素试验,对混合粉面团流变学特性的影响规律进行研究.结果表明:谷朊粉可增加面团吸水率,而瓜尔豆胶、田菁胶及海藻酸钠均使面团吸水率降低,同时面团改良剂可使面团...

Effects of Dough Modifier on the Rheological Characteristics of Corn Dumpling Flour

To improve the edible quality of maize meal, many kinds of modifiers were adopted to confirm the influencing effect on the quality of corn dumpling flour. Using modified maize meal and wheat flour mix flour as the raw material, and the single factor experiment was proceeded on which added modifiers, such as glutelin flour, gur gum, sesbania gum and Sodium alginate. The research on influencing rule of dough rheological characteristic was conducted. The result indicated that the glutelin flour may increase th...