冷冻面片动态热机械性能研究  

Dynamic mechanical thermal properties of frozen dough sheet

作　　者：梁灵[1] 魏益民[1] 康立宁[1] 张波[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]中国农业科学院农产品加工研究所,北京100094

出　　处：《农业工程学报》2008年第1期279-284,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：中国农业科学院杰出人才基金;杨凌农业科技开发基金项目(2004JA04)

摘　　要：以不同小麦粉为材料制作面片,用动态热机械分析仪(Dynamic Mechanical Thermal Analysis,DMTA)研究面片从20℃至-80℃和从-80℃至20℃的降温和升温过程中动态热机械性能,目的是探求冷冻面制品加工过程中的变化规律,冷冻面制品玻璃化转变温度及其影响因素。结果表明:不同小麦品种面片之间、同一小麦品种不同制粉细度面片之间、同一小麦粉不同加水量面片之间的降温和升温过程中的动态热机械性能均有差异,特别是玻璃化温度Tg′峰差异较大;在降温过程中,粗粉和细粉样品的玻璃化温度Tg′分别为-33.23和-39.90℃;高水分样品有两个连续的玻璃化温度Tg′峰,分别为-41.42和-42.97℃,低水分样品的玻璃化温度Tg′为-33.23℃;在升温过程中,细粉样品普冰143的玻璃化温度Tg′为2.40℃,细粉样品郑农973出现3个玻璃化温度Tg′峰,分别为-7.97、-6.41和10.31℃;粗粉样品的玻璃化温度Tg′为3.62℃,细粉样品有3个玻璃化温度Tg′峰,分别为-7.97、-6.41和10.31℃;高水分和低水分样品的玻璃化温度Tg′分别为-10.14和3.62℃。小麦粉冷冻面制品的冷冻加工温度应为其玻璃化温度,以保证冷冻面制品的质量,而不是现在普遍采用的-18℃。In order to search the change rule of frozen dough food, the glass transition temperature and it＇s influence factors, dynamic-mechanical thermal properties of frozen dough sheet made from different wheat flour during temperature dropping from 20℃ to -80℃ and rising from -80℃ to 20℃ were investigated by using Dynamic Mechanical Thermal Analysis（DMTA）. The results show that dynamic-mechanical thermal properties of frozen dough sheet made from wheat flour with different varieties, milling granules and water addition are different, especially in the glass transition temperature Tg′. During temperature rising from 20℃ to - 80℃, Tg′ of coarse and fine wheat flour samples are - 33.23℃ and - 39.9℃ respectively; there are two Tg′ peak in high water sample, they are 41.42℃ and - 42.97℃ respectively, Tg′ of low water sample is - 33.23℃; During temperature rising from - 80℃ to 20℃, Tg′ of sample X5 is 2.40℃, and sample X15 have three Tg′ peak, they are - 7.97, - 6.41 and 10.31 ℃, Tg′ of the coarse wheat flour sample C15 is 3.62℃, and there are three Tg′, in fine wheat flour sample, they are -7.97, -6.41 and 10.31 ℃; Tg′ of high and low water sample are - 10.14 ℃ and 3.62 ℃ respectively. To keep wheat flour frozen dough food quality, it＇s processing temperature should be the glass transition temperature, but not - 18 ℃ used at present.

关 键 词：小麦粉 冷冻面片 机械动力分析 玻璃化转变 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]