| 低聚木糖对面团热机械特性及冷冻面团发酵流变特性的影响研究 |
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| 引用本文： | 朱惠燕,黄卫宁,金亮秀.低聚木糖对面团热机械特性及冷冻面团发酵流变特性的影响研究[J].粮食与食品工业,2009,16(5):20-24. |
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| 作者姓名： | 朱惠燕 黄卫宁 金亮秀 |
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| 作者单位： | 1. 江南大学食品科学与技术国家重点实验室,无锡,214122
2. 美国俄克拉荷马州立大学农产品与食品研究中心,俄克拉荷马州,斯蒂尔沃特,74078-6055 |
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| 基金项目： | 美国农业部国际交流与合作项目 |
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| 摘 要： | 采用Mixolab酶流变分析仪和流变发酵仪研究了低聚木糖对面团热机械特性和对冷冻面团发酵流变特性的影响，结果表明低聚木糖有强化面筋、增加面团耐揉性和耐蒸煮性的作用。引入低聚木糖会使流变发酵仪中的气体释放曲线和面团发展曲线的最大高度以及面团的持气率较空白组有不同程度的提高。
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| 关 键 词： | 低聚木糖 冷冻面团 热机械特性 流变发酵特性 |
Study on effect of xylo-oligosaccharide on thermomechanical properties of dough and ferment rheology properties of frozen dough |
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| Zhu Huiyan,Huang Weining,Yasoo Kim,Rayas-Duarte Patricia.Study on effect of xylo-oligosaccharide on thermomechanical properties of dough and ferment rheology properties of frozen dough[J].Cereal and Food Industry,2009,16(5):20-24. |
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| Authors: | Zhu Huiyan Huang Weining Yasoo Kim Rayas-Duarte Patricia |
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| Affiliation: | Zhu Huiyan, Huang Weining, Yasoo Kim, Rayas-Duarte Patricia(1. State Key Laboratory of Food Science and Technology, Jiangnan University (Wuxi 214122) 2. Research Center of Farm Products and Food,Oklahoma State University of the USA (Stillwater Oklahoma 74078 - 6055)) |
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| Abstract: | The effect of xylo-oligosaccharides on thermomechanical properties of dough and ferment rheology properties of frozen dough are studied by using Mixolab and rheofermentometer. The results show that xylo-oligosaccharide can strengthen the dough gluten, increase dough mixing tolerance as well as cooking stability. The ferment rheology results indicate that the maximum height of gas release curve and dough development curve and gas retention are all increased with the addition of xylo-oligosaccharides. |
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| Keywords: | xylo-oligosaccharide frozen dough thermomechanical properties ferment rheology properties |
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