不同淀粉对面团特性以及馒头品质的影响
首发时间:2017-03-14
摘要:为研究不同淀粉对面团的影响,将不同种类的六种淀粉10%添加到面粉中,补充谷朊粉以保证混合粉中面筋含量与空白面粉一致。对混合粉的糊化特性以及流变特性进行分析,以及对混合粉制成的馒头进行比容、色泽以及质构特性的测定。分析淀粉的种类,特性对面粉面团特性和馒头品质的影响。结果表明:马铃薯淀粉使混合粉的峰值粘度明显增高,其他淀粉影响较小;马铃薯淀粉对混合粉的粉质拉伸特性影响较小,对馒头比容影响较大,以及对馒头色泽,质构影响较小。添加不同种类淀粉对面团网络结构和馒头品质均有不同程度的影响,马铃薯淀粉直链淀粉含量低,糊化性能好,对面团以及馒头品质影响较小。
For information in English, please click here
Effect of Different Starch on Dough Characteristics and Steamed Bread Quality
Abstract:To study the effects of different starch on dough, Six different starches were added to the flour at 10%, Gluten supplement was added to ensure that the gluten content of the blend was consistent with the blank. That is, mixed flour gluten is not diluted. The gelatinization characteristics, silty tensile properties and rheological properties of the mixed powders were analyzed, and steamed bread quality and texture characteristics of the bread made from the mixed powder were determined. The effects of starch types and characteristics on flour dough characteristics and steamed bread quality were analyzed. The results showed that potato starch significantly increased the peak viscosity of the blend, other five starches have less impact; Potato starch had little effect on the silty tensile properties, the bread color, and texture characteristics of the mixed powder, but a greater impact on the specific volume of bread. Adding different types of starch have different degrees of impact on the dough network structure and quality of bread, potato starch has low content of amylose, good gelatinization performance and less destructive effects on dough.
Keywords: Engineering Starch dough characteristics bread quality
论文图表:
引用
No.4721125118681314****
同行评议
共计0人参与
勘误表
不同淀粉对面团特性以及馒头品质的影响
评论
全部评论0/1000