品质改良剂及燕麦酸面团对燕麦面团黏弹特性的改善

采用动态流变仪初步探讨添加不同量的羟甲基丙基纤维素（hydroxy propyl methyl cellulose，HPMC）、黄原胶、乳清粉、大豆分离蛋白、燕麦酸面团对燕麦面团动态流变学特性的影响。结果表明：在频率0.01～10 Hz扫描过程中，与未添加任何配料的燕麦面团相比，添加不同量HPMC或燕麦酸面团的燕麦面团弹性模量、黏性模量均增加，且添加HPMC的燕麦面团损耗因子也有所增加，其中添加0.5% HPMC和30%燕麦酸面团对燕麦面团黏弹特性的改善作用最佳；添加0.2%黄原胶、5%乳清粉、5%和10%大豆分离蛋白对燕麦面团的动态流变学特性无明显影响，而添加10%、15%乳清粉或15%大豆分离蛋白时，燕麦面团弹性模量、黏性模量反而降低。

Effects of Quality Improvers and Oat Sourdough on Viscoelasticity of Oat Dough

The comparative effects of different amounts of hydroxypropylmethylcellulose (HPMC), xanthan gum, whey
powder, soy protein isolate (SPI) and oat sourdough on dynamic rheological properties of oat dough were investigated using
a dynamic rheometer. In the process of frequency scan (0.01 to 10 Hz), the storage and loss modulus of oat dough increased
by adding different amounts of HPMC or oat sourdough, and the loss tangent of oats dough with added HPMC also
increased. The proper proportion of HPMC and oat sourdough in oat dough should be 0.5% and 30%, respectively. However,
adding 0.2% xanthan gum, 5% whey powder, or 5% and 10% SPI in oat dough had no significant effect on dynamic
rheological properties of oat dough. Moreover, the storage and loss modulus of oat dough decreased by adding 10% and 15%
whey powder or 15% SPI.