L-赖氨酸-L-天冬氨酸盐在小麦粉及馒头和面条中的应用研究  

On Applicability of L-Lysine-L-Aspartate in Wheat Flour,Steamed Bread and Noodle

作　　者：王海滨[1] 李庆龙[1] 周锡樑 甘平洋 李汉春[1] 潘从道[1] 孙坤 

机构地区：[1]武汉工业学院,湖北武汉430023 [2]武汉麦可贝斯生物科技有限公司,湖北武汉430051 [3]武汉大丰食品科技有限责任公司,湖北武汉430023

出　　处：《粮食与饲料工业》2006年第10期13-14,共2页Cereal & Feed Industry

摘　　要：在小麦粉中分别强化764.55、1529.10和2293.65 mg/kg的L-赖氨酸-L-天冬氨酸盐(赖氨酸复合盐,简称LA),与对照组比较,作了基础分析,并制作了馒头和面条。研究表明:在本试验范围内,适度强化LA对面团的拉伸特性有一定的改善作用;不会对馒头感官品质产生不良影响;对面条的感官品质会产生良好作用。Wheat flour was enriched with 764.55, 1529.10 and 2293.65 mg/kg L-lysine-L-aspartate （a lysine compound salt is abbreviated to ＂LA＂ ） separately. The basic properties of this wheat flour were analyzed, and steamed bread and noodle were trial-produced with this wheat flour in comparison with a control group. The results showed that the proper enrichment by ＂LA＂ could improve the Brabender Extensograph performance of dough, could not affect the sensory quality of steamed bread and had a good effect on the sensory quality of noodle.

关 键 词：赖氨酸复合盐 L-赖氨酸-L-天冬氨酸盐 小麦粉 馒头 面条 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]