脱毒亚麻粕籽粉对面团流变学及面包特性的影响研究  

Effects of Detoxified Linseed Meal on Dough Rheological Properties and Bread Characteristics

作　　者：李次力[1] 缪铭[2] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076 [2]江南大学食品学院,无锡214036

出　　处：《中国粮油学报》2007年第2期12-15,21,共5页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省科技攻关计划项目(GC05B409);黑龙江省教育厅科学技术研究项目(10511083)

摘　　要：采用粉质仪、拉伸仪、质构仪等分析手段探讨脱毒处理后的亚麻籽粕粉添加到小麦粉中对面团流变学特性(粉质特性、拉伸特性)、面包烘焙特性的影响。结果表明,挤压处理使有毒成分生氰糖苷含量显著降低(从257.85 mg/kg降到18.58 mg/kg);随着脱毒亚麻籽粕粉添加量的增加,面团吸水率、弱化度增加;面团形成时间、稳定时间和粉质评价值降低;面团的R5阻力、最大拉伸阻力、拉伸长度、拉伸能量降低;复合小麦粉所制面包比容下降,感官评分及硬度、弹性等物性指标均无较大的变化。当添加量增大(超过5%时),需同时配合使用小麦粉改良剂。The effects of different proportion of detoxified linseed meal powder on dough rheological properties and bread baking properties were investigated by Brabender Farinograph, Brabender Extensograph and Micro Stable System Texture Analyser, ect. The cyanogenic glucoside content reduced remarkably from 257.85 mg/kg to 18.58 mg/kg by means of extrusion treatment. The following are the results of the effect investigation ： With increase of the detoxified linseed meal added, the water absorption and softness of the complex flour increase; dough developing time, stability time and valorimeter value decline; R5 resistance to extension, maximum resistance to extension, extensibility,and extension energy of the dough also decrease. With increase of the detoxified linseed meal added, the specific volume of bread made from the complex flour declines, but the sense scores, hardness, and springiness do not significantly change. Some baking improver is needed when the incorporation level of the detoxified linseed meal increases above 5%.

关 键 词：亚麻籽粕 脱毒 粉质特性 拉伸特性 烘焙特性 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]