食品与发酵工业 >

2023 , Vol. 49 >Issue 20: 151 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033125

研究报告

辣椒/牛肉粉对小麦面团复合体系流变学特性的影响

  • 钱鑫 ,
  • 连胜青 ,
  • 谢乐 ,
  • 李良怡 ,
  • 胡瀚 ,
  • 张家铭 ,
  • 赵野 ,
  • 周文化
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  • 1(中南林业科技大学 食品科学与工程学院,湖南 长沙,410004)
    2(稻谷及副产物深加工国家工程实验室,湖南 长沙,410004)
第一作者：硕士研究生(周文化教授为通信作者,E-mail:zhowenhua@126.com)

收稿日期: 2022-07-27

  修回日期: 2022-09-07

  网络出版日期: 2023-11-20

基金资助

湖南省高技术产业科技创新引领计划(2021GK4022;2021GK4024);湖南省重点研发计划项目(2020NK2020);湖南省创新型省份建设专项(2019TP2011);长沙市自然科学基金项目(kq2014150);长沙市科技计划项目(KC17040007)

收起

Effect of chili/beef powder on rheological properties of wheat dough compound system

  • QIAN Xin ,
  • LIAN Shengqing ,
  • XIE Le ,
  • LI Liangyi ,
  • HU Han ,
  • ZHANG Jiaming ,
  • ZHAO Ye ,
  • ZHOU Wenhua
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  • 1(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)
    2(National Engineering Laboratory for Rice and Byproducts Processing, Changsha 410004, China)

Received date: 2022-07-27

  Revised date: 2022-09-07

  Online published: 2023-11-20

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摘要

以小麦粉为主要原料,通过添加辣椒粉和牛肉粉以改善小麦面团复合体系的性质,研究辣椒粉、牛肉粉及两者不同质量比对小麦面团的复合体系的流变学特性的影响,并采用幂律方程、Burgers模型对实验数据进行拟合。结果表明,辣椒/牛肉粉对小麦面团复合体系的作用效果表现出差异性,由于辣椒粉中较多的膳食纤维会增加小麦面团的混合阻力,使得面团的形成时间、稳定时间减小,筋力减小,黏弹性表现较差,在受到应力时表现为抗变形能力较差,易发生流动,且恢复力较差。而牛肉粉的加入对小麦面团产生了填充和软化的作用,使面团的结构弹性增强,表现为面团的形成时间、稳定时间延长,筋力增强,黏弹性表现较好,抗变形能力增强。辣椒粉,牛肉粉两者进行复配可以表现出较为坚实的弹性行为,使面团模量值升高,恢复能力和抗变形能力较好。综上,辣椒粉与牛肉粉的质量比为1∶3时,可使面团的性质更适宜加工,从而获得更高质量的产品。

关键词： 小麦面团; 调味粉; 辣椒粉; 牛肉粉; 幂律模型; Burgers模型

本文引用格式

钱鑫 , 连胜青 , 谢乐 , 李良怡 , 胡瀚 , 张家铭 , 赵野 , 周文化 . 辣椒/牛肉粉对小麦面团复合体系流变学特性的影响[J]. 食品与发酵工业, 2023 , 49(20) : 151 -158 . DOI: 10.13995/j.cnki.11-1802/ts.033125

Abstract

Wheat flour was used as the main raw material, and chili powder and beef powder were added to improve the properties of the wheat dough composite system. The effects of chili powder, beef powder, and the different mass ratios of the two on the rheological properties of wheat dough were studied, and the experimental data were fitted by using the power-law equation and Burgers model. Results showed that differences were shown in the action effects of the chili/beef powder on the wheat dough composite system, the mixing resistance of the wheat dough increased to a certain extent by containing more dietary fibers in the chili powder, the forming time and the stabilizing time of the dough increased, the gluten force of the dough decreased, the viscoelastic performance was poor, the deformation resistance was poor when being stressed, the chili powder was easy to flow, and the restoring force was poor. However, the addition of beef powder could fill and soften the wheat dough, making the structure of the dough elastic, manifested as the formation time and stability time of the dough reduced, the gluten strength enhanced, the viscoelastic performance was better, and the deformation resistance enhanced. The combination of chili powder and beef powder showed more solid elastic behavior, the dough modulus value increased, and the recovery ability and deformation resistance were better. In summary, when the mass ratio of chili powder and beef powder was 1∶3, the properties of the dough were more suitable for processing, and thus higher-quality products were obtained.

Key words： wheat dough; seasoning powder; chili powder; beef powder; power law model; burgers model

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