摘要
羟丙基甲基纤维素(HPMC)是一种亲水胶体,在食品尤其是中式面制食品中的应用研究还较少。通过考察HPMC添加量对面团流变学性质及馒头品质的影响来评价HPMC对馒头品质的改良效果。研究结果表明,当添加量为2%时,HPMC可以显著改善面团的粉质特性,增加了面团的吸水率与面团稳定时间,同时降低了面团的形成时间与弱化度。此外,HPMC也提高了面团的拉伸特性,增加了面团的延伸度,降低了面团的拉伸阻力与拉伸比。相比于对照组,添加HPMC增加了馒头的比容和弹性、降低了馒头的硬度,表明HPMC可以较好应用于馒头生产、有效提升馒头加工品质。
As a hydrocolloid, hydroxypropylmethylcellulose（HPMC） was rarely applied in food industry, especially for Chinese wheat flour-based foods, to improving food quality. The objective of this work was to investigate the effect of HPMC on dough rheology and Chinese steamed bread quality. The farinograph and extensograph were employed to determinate the rheological properties of wheat flour dough. As the level of HPMC addition increased to 2%, both water absorption and dough stability time increased, but dough development time as well as degree of softening declined. Meanwhile, HPMC addition could affect significantly extensograph parameters, including increase in extensibility and decrease in resistance and extensibility ratio. Compared with the control, Chinese steamed bread with different level of HPMC addition had an increase in the specific volume and springiness and a decrease in hardness. In conclusion, these results revealed that HPMC addition could improve performance of dough and quality of Chinese steamed bread.
出处
《食品科技》
CAS
北大核心
2016年第6期173-178,共6页
Food Science and Technology
基金
安徽省自然科学基金项目(2013AJZR0035)
关键词
羟丙基甲基纤维素
面团
流变特性
馒头
品质
hydroxypropylmethylcellulose
dough
rheological properties
Chinese steamed bread
quality
