淀粉磷酸单酯对面团流变特性的影响研究  

Study on Effect of Starch Phosphate Monoester on Rheological Property of Dough

作　　者：郑志[1] 周会喜[1] 钟昔阳[1] 姜绍通[1] 季一顺[2] 黄继先 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽省粮食局质检站,安徽合肥230001 [3]安徽丰大股份有限公司,安徽合肥230011

出　　处：《安徽农业科学》2008年第22期9712-9713,共2页Journal of Anhui Agricultural Sciences

基　　金：2007年度合肥市重点科研计划项目;安徽省"十一五"科技攻关项目(08010302081)

摘　　要：[目的]探讨不同取代度及添加量的淀粉磷酸单酯对面团粉质及拉伸特性的影响。[方法]通过控制反应时间,制备得到两种不同取代度的淀粉磷酸单酯(0.019和0.011),然后分别按面粉重量的0.4%、0.7%、1.0%添加到面粉中,研究其粉质特性和拉伸特性。[结果]面团中按1.0%添加取代度为0.019的淀粉磷酸单酯时,其面团形成时间降低为2.4 min,面团稳定时间增加到4.9 min,软化度降低到86,面团延伸度从24.27 mm提高到25.78 mm;最大拉伸力从0.024 g增加到0.049 g。[结论]淀粉磷酸单酯具有较好的增稠性、乳化性和使用安全性等特点。在弱筋粉中添加淀粉磷酸单酯,可以减少面团形成时间,提高面团稳定时间,降低了软化度,改善面团的粉质特性,淀粉磷酸单酯的取代度越高,其改善效果越好。[ Objective ]. ]he aim was to explore the effect of starch phosphate monoester （SPM） with different substitution degrees and addition amount on properties of farinograph and extensograph of dough. [ Method] The SPM with two different substitution degrees （0.019 and 0.011） were prepared by controlling the reaction time, and then added into the flour according to 0.4%, 0.7% and 1.0% of the flour weight resp., and their properties of farino graph and extensegraph were studied. [Result] When 1.0% SPM with 0.019 of substitution degree was added into the dough, the formation time of dough was decreased to 2.4 min, stability time increased to 4.9rain, and softening degree reduced to 86, the dough extensibility was mised from 24.27 mm to 25.78 mm, and the maximal drawing force increased from 0.024 g to 0.049 g. [ Conclusion] SPM had good characteristics, of thickening property, emulsifying property and use safety etc. By adding SPM into weak gluten flour, the dough forming time could be shortened, dough stability time enhanced, softening degree reduced, and farinograph property of dough improved. The substitution degree of SPM was higher, and improveinent effect was better.

关 键 词：淀粉磷酸单酯 面团 粉质特性 拉伸特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]