摘要
为探索茶蛋白作为添加剂在面制品中应用的可行性,以市售小麦粉为原料,添加不同比例的茶叶蛋白质置于小麦粉中,通过粉质实验和拉伸实验,研究其对小麦粉面团流变学特性的影响。结果表明:粉质特性参数中,随着茶叶蛋白质添加量的增加,面团吸水率增加,形成时间和稳定时间降低,弱化度增加;拉伸实验中,随着添加量的增加,面团拉伸比例、延伸度、拉伸阻力先增加后减小。
To explore the feasibility of tea protein as an additive in the application of wheat flour making-products, tea protein was added to wheat flour to investigate its effect on dough rheological properties by using Farinograph and Extensograph.The results showed that with the increasing of the adding amount of tea protein, dough water absorption increased, the development time and stability reduced and degree of softening increased.While the ratio number,extensibility and resistance to extension first increased and then decreased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期146-149,共4页
Science and Technology of Food Industry
基金
浙江省公益性技术应用研究计划项目(2010C32053)
关键词
茶叶蛋白质
面团
流变学特性
tea protein
wheat dough
rheological properties
