过氧化钙对面团流变学特性改良效果的研究

本文研究了过氧化钙和硬脂酰乳酸钙对不同品质小麦粉粉质、拉伸指标和面筋含量的影响，并以精粉为原料，分析对比了过氧化钙、过氧化钙与硬脂酰乳酸钙复合物同进口增筋剂、华南面包添加剂的作用效果。结果表明，过氧化钙作为增筋剂能明显地增加面粉的吸水量、面团弹性和湿面筋含量，其作用效果优于进口增筋剂。过氧化钙与硬脂酰乳酸钙复合后，可改善面团粉质、拉伸等各项品质指标。

CALSIUM PEROXIDE'S EFFECT ON THE IMPROVEMENT ON RHEOLOGICAL PROPERTY OF DOUGH

The effect of calsium peroxide and calsium lactate stearate on varied wheat flour quality,stretching standard and gluten content was studied and, with the refined folur as raw material,the effect between caisiurn peroxide,the compound of calsium peroxide and calsium lactate stearate on the one hand and the imported gluten intensifier and Huanan bread additive on the other was analysed and contrasted.The result showed that calsium per-oxide as gluten intensifier can greatly increase the warter obsorption of flour, the elastics of dough and the content of wet gluten. It turned out to be superior to the imported gluten in-tensifier.The compound of calsium peroxide and calsium lactate stearate could improve the dough quality,the stretching quality and other quality indexes.