冷冻面团的组分配比对其拉伸性能的影响  

EFFECTS OF VARIOUS ADDITIVES ON THE FROZEN DOUGH'S EXTENSIBILITY

作　　者：王佳玮[1] 李楠[1] 张坤生[1] 刘丽娟[1] 候志远[1] 苗津[1] 

机构地区：[1]天津商学院食品科学与工程系,300134

出　　处：《食品研究与开发》2004年第6期48-51,共4页Food Research and Development

摘　　要：实验借助英国CNSFARNELL公司的QTSTextureAnalyser质构分析仪对影响冷面团稳定性的若干因素进行了深入研究。这些影响因素包括:冷冻面团中水分、盐、糖、单甘酯、SSL、磷酸二氢钙的添加量。根据所得到的图表和数据,得出结论:制作冷冻面团时各种原料和添加剂的添加量分虽为:水62%、食盐2%、糖15%、单甘酯0.3%、SSL0.3%、磷酸二氢钙0.3%时面团的拉伸性最佳。The influences on the stability of the frozen dough were studied by CNS FARNELL QTS Texture Analyser. These influences included the percentage of water, salt, sugar, monogly ceride, SSL, and calcium dihydrogen phosphate in the frozen dough. According to the date that were got by the Analyser, aconclusion was obtained that the frozen dough had a better stability, when water was 62%, salt 2%, sugar 15%, monogly ceride 0.2%, SSL0.2% and calcium dihydrogen phosphate 0.2%.

关 键 词：冷冻面团 冷面 质构分析 添加量 单甘酯 组分 拉伸性能 磷酸二氢钙 原料 分配比 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]