摘要
试验主要探究青稞全粉不同添加量对面团特性的影响。结果表明,随着青稞全粉添加量增加,面团的持水率不断增加,硬度和咀嚼性也呈增大趋势;面团的稳定时间、粉质指数、延伸度、拉伸能量、弹性、湿面筋含量、发酵体积随着青稞全粉添加量增加而呈下降趋势;青稞粉添加量10%时,面团的最大拉伸阻力和拉伸阻力最大,面团的最大拉伸比和拉伸比随着青稞全粉添加量增加呈先增加后降低趋势;添加青稞粉小于30%时,面团面筋蛋白结构还可以形成,但淀粉颗粒开始暴露在网络结构外,面筋网络出现少量断裂,添加量大于30%时,面团面筋网络结构严重破坏。
The effect of whole highland barley flour addition on dough properties was investigated. The result showed that with the increase of the amount of whole highland barley flour, the water holding rate and the hardness and chewiness of the dough showed a trend of increase. The stability time, farinogram index, extensibility, tensile energy, elasticity, wet gluten content and fermentation volume of the dough decreased with the increase of the content of highland barley flour. The maximum tensile resistance and the tensile resistance of the dough were the biggest, when the addition of highland barley flour was 10%. While the maximum tensile ratio and the tensile ratio of the dough increase at first and then decrease with the increase of the content of the whole highland barley flour. The gluten protein structure of dough could also formed, but the starch grains began to be exposed to the network structure, the gluten network appeared a small amount of fracture, when the amount of highland barley flour was less than 30%. When the amount of addition was more than 30%, the gluten network structure of dough seriously damaged.
作者
朱明霞
白婷
靳玉龙
张玉红
ZHU Mingxia;BAI Ting;JIN Yulong;ZHANG Yuhong(Institute of Agricultural Product Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lasa 850000)
出处
《食品工业》
CAS
2021年第11期242-246,共5页
The Food Industry
基金
西藏自治区自然科学基金项目(XZ2019ZR G-97)
西藏自治区科技重大专项(XZ201901NA04)。
关键词
青稞全粉
粉质特性
拉伸特性
质构特性
微观结构
whole highland barley flour
farinographical properties
extensibility
textural properties
microstructure
