乳化油脂对面团流变特性和馒头品质的影响  

Study on Influences of Emulsified Oil on Dough Rheological Properties and the Quality of Steamed-Bread

作　　者：白建民[1] 刘长虹[1] 韩禅娟[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《粮食加工》2009年第6期46-48,共3页Grain Processing

基　　金：2008年河南省重点科技攻关项目"蒸制面食安全分析及其保障措施研究"的基础研究部分;项目编号:082102350005

摘　　要：将乳化油脂以2%、4%、6%、8%的含量添加到面粉中,研究其对面团流变学特性以及对馒头品质的影响。实验结果表明:在面粉中添加乳化油脂,能明显地改善面团的粉质与拉伸特性,以添加4%含量时最佳。进行馒头蒸制实验后发现:馒头体积增大,比容增加,外观挺立,表面光滑有光泽,质地均匀,纹理良好。经TPA测定结果表明:硬度降低,抗老化性能明显改善。Influences of emulsified oil on rheological property of wheat flour dough and the quality of steamedbread were studied by adding emulsified oil to wheat flour by 2%, 4%, 6%, 8% of the content. The experiment showed that after adding emulsified oil, the Farinograph and extensograph property of dough can be significantly improved, and adding 4% of the content can improve them most. In steamed-bread steaming experiment, the addition of emulsified oil to wheat flour makes its volume and hematoerit increase, and its surface smooth and texture uniform. Besides it makes steamed-bread＇s hardness reduced and aging resistance improved obvious in TPA experiment.

关 键 词：馒头 乳化油脂 粉质特性 拉伸特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]