不同添加剂对饺子专用粉流变特性影响的研究  

Study of different additives'impact on the rheological properties of dumpling special flour

作　　者：李小满 张弘毅 李琼 

机构地区：[1]上海福新面粉有限公司,上海200240

出　　处：《中国食品添加剂》2007年第6期88-91,52,共5页China Food Additives

摘　　要：饺子专用粉的开发,不仅在于不同粉路取粉工艺的确定,更要重视专用粉流变特性的研究。本文以水饺专用粉流变特性为对象,通过常规实验和粉质拉伸实验,研究了不同添加剂对饺子专用粉品质的影响。结果表明,SSL、黄原胶、瓜尔豆胶、维生素C对饺子专用粉的流变特性有明显的改良作用。The development of dumpling special flour is determined not only by the flour manufacturing technology, but the study of rheological properties of the flour. The impact of different additives on the rheological properties of dumpling special flour was examined by the experiment of routine and the using of farinograph and extensograph in this paper. The results showed that, SSL, Xanthan gum, Guar gum ＆ Ve attach much importance on the modification of the dumpling special flour.

关 键 词：饺子专用粉 添加剂 流变特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]