利用核磁共振技术研究添加剂对面团持水性的影响  

Study of Effects of Additives on Water Holding Capability of Wheat Dough by Using NMR and MRI

作　　者：林向阳[1] 张宏[1] 林玲[1] 朱榕璧[1] 彭树美[1] 娄广庆[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《食品科学》2008年第10期353-356,共4页Food Science

基　　金：福建省青年科技人才创新项目(2007F3052);福建省教育厅科研项目(JB06057);教育部"长江学者和创新团队发展计划"项目(IRT0540)

摘　　要：本实验利用核磁共振技术探讨变性玉米淀粉、馒头改良剂和蔗糖脂肪酸酯(SE)对馒头面团形成过程的影响,并将核磁共振仪测定结果与TA质构仪测定结果相比较,确定三种面团改良剂的最优复配比例。通过正交试验得出,变性玉米淀粉:面粉为4:46,馒头改良剂添加量为0.5%,蔗糖脂肪酸酯添加量为0.5%时,面团的自旋-自旋弛豫时间较低,质子信号幅度较大,面团黏聚性好、硬度小、黏度适中,此时面团中的水分自由度较低,面团面筋充分形成,面团持水性和面团质构都达到最佳的状态。The effects of modified corn starch, dough conditioner and sucrose fatty acid ester （SE） on the water holding capability of dough by using nuclear magnetic resonance （NMR） technology were studied and the results measured by it were compared with those measured by texture analyzer to determine the optimum proportion of each additive. By orthogonal test, it was found that when the ratio of modified corn starch to wheat flour is 4：46, the content of dough conditioner is 0.5%, and sucrose fatty acid ester is 0.5 %, the dough has a state of lower spin - spin relaxation time, higher amplitude of proton signal, better cohesive ness, smaller hardness, moderate viscosity, lower water activity and dough gluten completly being formed, and its water holding capacity and texture are the best.

关 键 词：核磁共振 面团改良剂 自旋-自旋弛豫时间 面团质构 持水性 

分 类 号：TS201.7[轻工技术与工程—食品科学]