单甘酯和硬脂酰乳酸钙／钠对扬麦16面粉理化品质特性影响的研究  

Effects of Glycerol Monostearate(GM) and Sodium Calcium Stearoyl Lactylate(CSL-SSL) on Physico-chemical Properties of Yangmai 16 Flour

作　　者：毛羽扬[1] 高蓝洋[1] 朱在勤[1] 陈霞[1] 程顺和[2] 吴宏亚[2] 邵金林 农波 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001 [2]江苏省里下河地区农业科学研究院,江苏扬州225007 [3]江阴市恒茂科技有限公司,江苏江阴214443

出　　处：《食品科学》2008年第11期65-68,共4页Food Science

摘　　要：本研究测定了添加乳化剂单甘酯(GM)和硬脂酰乳酸钙/钠(CSL-SSL)后的扬麦16面粉的理化品质特性,如面筋含量、沉降值、降落值等。结果表明,单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响,而对沉降值和降落值较小。单甘酯用量在0.15%时,强面筋和湿面筋含量达到最大;硬脂酰乳酸钙钠添加量在0.10%时强面筋数量达到最高,添加量在0.15%时,湿面筋和干面筋的含量均达到最高。单甘酯和硬脂酰乳酸钙钠对面筋指数几乎没有影响。硬脂酰乳酸钙钠对面粉中面筋品质的改良作用要优于单甘酯。The physico-chemical properties of Yangmai 16 flour such as gluten content, sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour. The results showed that the gluten quality of Yangrnai 16 flour is significantly improved by GM and CSL-SSL, while the sedimentation value and falling number are affected inevidently. The strong gluten and wet gluten contents both reach the maximum as GM is added by 0.15%; When CSL-SSL is added by 0.10%, the strong gluten content reaches the maximum, and the wet gluten and dry gluten contents both reach the maximum as CSL-SSL is added by 0.15%. The gluten index is affected inevidently by both GM and CSL-SSL. As a conclusion, CSL-SSL can improve the gluten quality better than GM.

关 键 词：单甘酯 硬脂酰乳酸钙钠 扬麦16 理化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]