低血糖指数原料与谷朊粉复配对面团流变学特性的影响

将不同量的低血糖指数（glycemic index，GI）原料（魔芋精粉、微晶纤维素、高直链玉米淀粉）与谷朊粉复配添加到小麦面粉中并混合均匀，研究其对面团粉质特性及拉伸特性的影响。结果表明：魔芋精粉有助于提高混合粉的综合指标，改善混合粉的粉质特性和拉伸特性；微晶纤维素使面团的粉质指标和拉伸指标下降，降低了面团的品质，其添加量应该控制在9%以内；高直链淀粉的加入使混合粉的粉质特性变差，其添加量为6%～9%时，面团的拉伸特性较好；谷朊粉能改善面团的粉质特性和拉伸特性，但添加量不宜过多，应控制在4%～6%之间。

Effect of Addition of Different Amounts of Raw Materials with Low Glycemic Index and Wheat Gluten on Wheat Dough Rheological Properties

The one-factor-at-a-time method was adopted to investigate the effect of adding different amounts of low glycemic
index (GI) raw materials (konjac refined powder, microcrystalline cellulose and high amylase corn starch) and wheat gluten
to wheat flour on the farinograph and extensograph characteristics of dough. The results showed that the addition of konjac
refined powder was found to be helpful to improve the quality and farinograph and extensograph characteristics of the
blended flour. By contrast, microcrystalline cellulose decreased farinograph and extensograph properties, having a negative
impact on dough quality. Furthermore, its addition amount should be controlled below 9%. The addition of high amylase
corn starch weakened farinograph properties, but it when added at 6%?9% improved extensograph characteristics. Wheat
gluten at proper levels 4%?6% could simultaneously improve both farinograph and the extensograph characteristics.