摘要
通过向面团中添加0(对照组)、2%、4%、6%、8%、10%的菊糖,研究菊糖对面团粉质特性、拉伸特性,以及对面包品质的影响。结果表明:菊糖能够降低面团吸水率,增大形成时间与稳定时间,降低弱化度,增大拉伸曲线面积,增大50 mm抗拉力与最大抗拉力,增大最大拉伸比,延展性先增大后减小。菊糖可以延缓面包的老化,增加面包的含水量,但会导致面包的比容和感官品质下降,超过4%的菊糖会导致面包的硬度增加。结论:菊糖能增大面团的弹性,添加量为4%时,硬度最低。
The farinograph properties,tensile properties,and related qualities of inulin bread were researched,by adding 0（ control group）,2%,4%,6%,8% and 10% inulin to the dough. It showed that inulin could decreasing dough＇s water absorption,elongating the formation time and stabilization time,decreasing the degree of softening,enlarging tensile curve area,increasing 50 mm tensile strength and ultimate tensile strength,increasing ultimate drawing ratio,increasing and then decreasing the malleability.Inulin could increase the water content of bread and delay the aging speed,but lead to a decrease in the specific volume of bread and the quality of the senses.More than 4% of the inulin could lead to an increase in the hardness of the bread. Conclusion： Inulin could increase the elasticity of dough,and the hardness was the lowest when the amount of inulin was 4%.
作者
熊政委
谢跃杰
王存
张忠明
王强
XIONG Zheng-wei,XIE Yue-jie ,WANG Cun ,ZHANG Zhong-ming ,WANG Qiang(1 .College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China; 2.Cooperative Innovation Center of Lipid Resources and Children＇ s Daily Chemicals, Chongqing University of Education, Chongqing 400067, China ; 3.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 737100, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第10期35-39,45,共6页
Science and Technology of Food Industry
基金
重庆市教委科学技术研究项目(KJ1601404)
重庆第二师范学院校级科研项目(KY201550C)
重庆市创新创业示范团队支持计划(201618793)
重庆第二师范学院科技协同创新平台建设项目(2017XJPT01)
关键词
菊糖
面团
粉质特性
拉伸特性
inulin
dough
farinograph properties
tensile properties
