摘要
目的:探寻棕榈油在生产馕、面包、馒头、苏打饼干及冷冻面制品等发酵面团中的应用工艺。方法:利用旋转流变仪测定棕榈油添加量对发酵面团流变特性的影响,并通过扫描电镜观察面团微观结构分析棕榈油添加量对面团组分的作用机理。结果:在小麦粉中分别添加4%,6%,8%,10%,12%(以小麦粉的总质量为100%计)的棕榈油,面团的发酵特性和流变特性发生显著变化。当棕榈油添加量为4%~10%时,有效地改善了面团发酵特性,延缓了面团老化速度。但当棕榈油添加量为12%时,会稀释面筋蛋白,降低面筋网络结构的稳定性,增大发酵面团的硬度和黏性。随着棕榈油添加量的增加,面团的发酵体积、持水性和黏弹性先递增后递减。结论:添加适量棕榈油有利于面筋网络结构的形成和稳定,改善面团的发酵及流变特性,棕榈油添加量为6%~8%时面团发酵效果较好。
Objective:This study aimed to explore the reasonable application of palm oil in the production of fermented dough such as Naan,bread,steamed bread,soda biscuits and frozen flour products.Methods:The effect of palm oil addition on the rheological properties of fermented dough was measured by rotary rheometer,and the microstructure of dough was observed by scanning electron microscope to analyze the mechanism of palm oil addition on dough components.Results:When palm oil of 4%,6%,8%,10%and 12%were added to wheat flour,the fermentation and rheological properties of dough changed significantly.When the content of palm oil was 4%~10%,the fermentation characteristics of dough were improved effectively,and the aging rate of dough was delayed.However,when palm oil was added to 12%,it would dilute the gluten protein,reduce the stability of the gluten network structure,and increase the hardness and viscosity of the fermented dough.The fermentation volume,water holding capacity and viscoelasticity of the dough increased first and then decreased with the increase of palm oil content.Conclusion:Adding proper amount of palm oil can be beneficial to the formation and stability of gluten network structure,and improve the fermentation and rheological properties of dough.The dough fermentation effect is better when the amount of palm oil is 6%to 8%.
作者
马启昱
刘忠义
付满
刘文星
李希宇
MA Qi-yu;LIU Zhong-yi;FU Man;LIU Wen-xing;LI Xi-yu(Laboratory of Development and High-Value Utilization of Beibu Gulf Specialty Seafood Resources,Beibu Gulf University,Qinzhou,Guangxi 535011,China;College of Light Industry and Food Engineering,Guangxi University,Nanning,Guangxi 530004,China;School of Chemical Engineering,Xiangtan University,Xiangtan,Hunan 411105,China)
出处
《食品与机械》
北大核心
2022年第5期179-183,共5页
Food and Machinery
基金
广东省天然产物绿色加工与产品安全重点实验室开放基金项目(编号:201610)
北部湾大学高层次人才启动计划项目(编号:2018KYQD33)
马来西亚棕榈油总署研发计划项目(编号:PROJ062/2018)。
关键词
棕榈油
面团
流变特性
微观结构
palm oil
dough
rheological properties
microstructure
