面筋含量与面筋指数在面团熟化过程中的变化  

The changes of gluten content and gluten index during dough rest

作　　者：陆启玉[1] 杨宏黎[1] 韩旭[1] 

机构地区：[1]河南工业大学食品科学系,河南郑州450052

出　　处：《粮油食品科技》2008年第3期13-14,19,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：以高筋粉、中筋粉、低筋粉为原料粉。三种原料粉在温度为30℃,湿度为70%的条件下,分别选取熟化0min,18min,36min,54min,72min,90min为熟化点来制取样品。采用手洗法测定各熟化时间点上的湿面筋含量;利用干面筋仪与面筋指数仪测定各熟化时间点上的干面筋含量及面筋指数。得到面筋含量与面筋指数在面团熟化过程中的变化规律,从而为制面行业根据产品要求,制定最佳熟化时间提供了理论上的依据。High-gluten flour, middle-gluten flour and low- gluten flour were taken as raw materials. The experiment is made under the condition that the temperature is 30℃, the humidity is 70%, the rest time is respectively Omin, 18min, 36min, 54min, 72min and 90min. The wet gluten content at each rest time was determined by washing gluten by hand. The dry gluten content and gluten index at each rest time was determined by dry gluten meter and gluten index meter. The change rules of the gluten content and the gluten index had been found, so this article provides the theory for noodle industry to choose optimum condition according to requirement of products.

关 键 词：面筋含量 面筋指数 熟化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]