食品与发酵工业 >

2018 , Vol. 44 >Issue 3: 84

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.014986

不同聚合度菊糖对小麦面团流变特性及面包品质的影响

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  • 1(西南大学 食品科学学院，重庆，400715) 2(湖北省食品质量安全监督检验研究院，湖北 武汉，430075)
硕士研究生

网络出版日期: 2018-03-26

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Effects of different degree of polymerization of inulin on wheat dough#br# rheological properties and bread quality

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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)2(Hubei Provincial Institute for Food Supervision and Test, Wuhan 430075, China)

Online published: 2018-03-26

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摘要

将3种聚合度(degree of polymerization, DP)的菊糖[DP-L (DP=4.3)，DP-M (DP=11.37)，DP-H (DP=19.02)]添加一定量至小麦粉中，以未添加菊糖的小麦粉为对照，研究不同聚合度菊糖对小麦面团的粉质、拉伸、动态流变学特性以及对面包品质的影响。结果表明，添加3种聚合度的菊糖均能够明显改善小麦粉的粉质和拉伸等特性。随着聚合度的增加，面团吸水率显著上升；与对照相比，添加菊糖的面粉其面团形成时间显著延长；添加DP-H的面团稳定时间增加，弱化度减小，DP-M和DP-L与对照组无显著性差异；添加菊糖可显著增加面团的延伸度、拉力比、曲线面积和最大拉伸阻力；动态流变学特性结果显示，随着所添加菊糖聚合度的增加，面团的G′和G′′值也显著增加；由温度扫描结果可知，3种聚合度菊糖的加入均可增加面团的糊化温度，增大面团的G′与G′′值；说明面团中加入3种聚合度的菊糖，均能增加面团的弹性和黏性。DP-H和DP-M的添加使面包发酵体积减小，面包比容下降，对于面包品质没有改善作用；DP-L可以增大面包发酵体积，增加面包比容，起到延缓面包老化的作用，改善了面包品质。

关键词： 菊糖; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 聚合度; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 流变学特性; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 发酵体积; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; 面包品质

本文引用格式

赵天天 , 韩智 , 曹琦 , 等 . 不同聚合度菊糖对小麦面团流变特性及面包品质的影响[J]. 食品与发酵工业, 2018 , 44(3) : 84 . DOI: 10.13995/j.cnki.11-1802/ts.014986

Abstract

This study was designed to analysis the effects of different degree of polymerization (DP) inulin on wheat dough rheological properties and bread quality. Inulin of 3 different DP [DP-L (DP=4.3), DP-M (DP=11.37), DP-H (DP=19.02)] were added to wheat flour at a certain amount, and wheat flour without inulin was set as the control. The quality of blended wheat, stretching, dynamic rheological properties, and bread quality were measured. Results showed that three kinds of DP inulin could obviously improve the quality and tensile property of wheat flour. Dough water absorption increased significantly with DP increased. Three DP inulin had also extended the dough formation time compared with the control group. Dough stability with DP-H increased and dough weakening reduced, while DP-M and DP-L group had no significant differences compared to the control group. DP inulin can increase the extent, tension ratio, curve area and the maximum tensile resistance of dough. From dynamic rheological properties results, G' and G'' value of DP-H group were the highest, followed by DP-M, DP-L and control group. It suggested that three DP inulin all could increase the elasticity of the dough. According to temperature scanning, three DP inulin can increase dough gelatinization temperature, elasticity and viscosity. DP-H and DP-M inulin decreased bread fermentation volume and bread specific volume which suggested that those two DP insulins had no improvement on bread quality. DP-L group could increase bread fermentation volume and bread specific volume indicating that DP-L inulin could delay the ageing of the bread and improve bread quality.

Key words： inulin; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; degree of polymerization (DP); color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; rheological properties; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; fermentation volume; color:#2453B3; font-family:"; ????"; font-size:12px; font-style:normal; font-weight:700; line-height:18px; text-decoration:none; ">; bread quality

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