摘要
将粉葛全粉按一定比例添加至小麦面粉中制成粉葛系列面团,采用粉质仪、拉伸仪和质构仪分析面团的性质,考察粉葛全粉对小麦面团流变特性及质构特性的影响。粉质仪分析结果表明:随着粉葛全粉添加量增大,面团形成时间变长,面团的弱化度增大,粉葛全粉添加量15%时的吸水率最大,但低于对照组;随着粉葛全粉添加量增大,面团稳定时间缩短,添加量10%~20%时无明显差异。拉伸仪分析结果表明,粉葛全粉添加比例增大,拉伸能量、延伸阻力、拉伸比增大,且均在粉葛全粉添加量25%时达到最高值,但延伸度却随粉葛全粉添加量增大而不断减少,在25%时最低。质构仪分析结果表明,面团的弹性、黏附性、咀嚼性、胶黏性和内聚性随着粉葛全粉添加比例增大而呈现升高-下降-再升高的变化趋势。面团的硬度则呈先上升后下降趋势。添加粉葛全粉会弱化小麦面粉的粉质特性和面团品质,粉葛全粉添加量15%以下时可改善面粉流变特性, 10%以下可有效提高面团质构特性。
Pueraria thomsonii powder(PTP) was added according to a certain proportion in to wheat flour and a series of Pueraria thomsonii dough were obtained. The properties of dough were analyzed by opaque instrument, tensile tester and texture analyzer, and the effect of PTP on the rheological properties and texture properties of dough were observed. The analysis results of opaque instrument showed that with the increasing of the proportion of PTP, the formation time of the dough became longer and the weakening degree of the dough increased. The biggest water absorption rate reached when the proportion of PTP of 15%, but was lower than that of control group. The stabilization time of dough was shortened with the increase of total PTP content, and there was no significant difference when the PTP content was 10%-20%. The analysis results of tensile tester showed that the value of tensile energy, stretching resistance and tensile ratio increased with the increase of the proportion of PTP, all of which were up to top when the appending proportion of PTP was 25%, while the extension degree decreased with the increase of PTP proportion, and reached the lowest value. The analysis results of texture analyzer showed that the elasticity, adhesiveness, chewiness, tackiness and cohesiveness of dough presented the trend of rising-fallingrising again with the increase of PTP proportion while the hardness of the dough increased first and then decreased. In general,the farinographical properties and quality of dough could be weakened by the addition of PTP, and the adding amount of 15%PTP was beneficial to flour rheological properties while the adding amount of 10% PTP could effectively improve the dough texture characteristics. It provided scientific reference for the application of PTP in noodle products.
作者
敬思群
马崇坚
许子杨
于白音
冯武明
叶文安
JING Siqun;MA Congjian;XU Ziyang;YU Baiyin;FENG Wuming;YE Wenan(Yingdong Food College,Shaoguan University,Shaoguan 512005;Henry Fok College of Biology and Agriculture,Shaoguan University,Shaoguan 512005;Shaoguan Qujiang District Zhuyuan Huoshan Pueraria thomsonii Professional Cooperative,Shaoguan 512005;Guangdong Xing1 an Agricultural Science and Technology Co.,Ltd.,Shaoguan 512005)
出处
《食品工业》
CAS
2022年第2期184-188,共5页
The Food Industry
基金
韶关市2019年科技计划项目(企业科技特派员方向)(No.2019ct09)
2021年度韶关市科技计划项目(农业农村科技方向)(No.210805114531189)。
关键词
粉葛全粉
麦面粉
流变学特性
质构特性
面团品质
Pueraria thomsonii powder(PTP)
wheat flour
rheological property
texture properties
dough quality
