酶改性蛋黄粉对面团流变学特性的影响  

Effects of Enzyme Modified Egg Yolk Powder on Flour Rheological Properties

作　　者：赵晓光[1] 王淼[1] 徐榕榕[1] 陆建安[1] 杨严俊[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2009年第6期7-11,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划"液态蛋与专用蛋粉开发与产业化示范"(2006BAD05A17)

摘　　要：对添加蛋黄粉和酶改性蛋黄粉的面团流变学特性进行了研究,结果显示,酶改性蛋黄粉对面团的形成时间、面团的稳定时间、抗拉伸强度等有不同程度的提高,改善了面团的流变学特性,提高了小麦粉的焙烤品质。The effects of adding egg yolk powder and enzyme modified egg yolk powder on the rheological properties of flour were compared using Brabender farinoghaph and extensoghaph. Dough development time, stability, extensibility and resistance were measured. Results show that adding the enzyme modified egg yolk powder improves the dough rheological properties and baking quality.

关 键 词：面团 流变学特性 酶改性蛋黄粉 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]