摘要
本研究测定了添加乳化剂单甘酯(GM)和硬脂酰乳酸钙/钠(CSL-SSL)后的扬麦16面粉的理化品质特性,如面筋含量、沉降值、降落值等。结果表明,单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响,而对沉降值和降落值较小。单甘酯用量在0.15%时,强面筋和湿面筋含量达到最大;硬脂酰乳酸钙钠添加量在0.10%时强面筋数量达到最高,添加量在0.15%时,湿面筋和干面筋的含量均达到最高。单甘酯和硬脂酰乳酸钙钠对面筋指数几乎没有影响。硬脂酰乳酸钙钠对面粉中面筋品质的改良作用要优于单甘酯。
The physico-chemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour. The results showed that the gluten quality of Yangrnai 16 flour is significantly improved by GM and CSL-SSL, while the sedimentation value and falling number are affected inevidently. The strong gluten and wet gluten contents both reach the maximum as GM is added by 0.15%; When CSL-SSL is added by 0.10%, the strong gluten content reaches the maximum, and the wet gluten and dry gluten contents both reach the maximum as CSL-SSL is added by 0.15%. The gluten index is affected inevidently by both GM and CSL-SSL. As a conclusion, CSL-SSL can improve the gluten quality better than GM.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期65-68,共4页
Food Science
