不同改良剂对添加麸皮小麦粉面团的流变特性影响  

Effects of Improvers on Rheological Property of Bran Added Wheat Dough

作　　者：申瑞玲[1] 董吉林[1] 刘延奇[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国粮油学报》2010年第5期1-4,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(20776135)

摘　　要：为了探讨小麦粉改良剂对含麸皮小麦粉品质的影响,以添加麸皮的小麦粉(小麦粉88.5%,燕麦麸10.20%,小麦麸1.39%)为原料,在其中分别加入不同比例的谷朊粉、硬脂酰乳酸钠-钙(SSL-CSL)、沙蒿胶和瓜尔豆胶,用粉质仪和拉伸仪研究其对面团流变学特性的影响;在此基础上,采用正交试验,利用综合加权评分法进一步研究复合改良剂对添加麸皮小麦粉品质的影响。结果表明,不同改良剂能够改善面团流变性,复合改良剂的最优添加量为:SSL-CSL 0.5%、谷朊粉5%、沙蒿胶1.5%、瓜尔豆胶0.7%,其中对面团流变特性影响最大的是SSL-CSL,其次是谷朊粉和沙蒿胶,瓜尔豆胶影响最弱,此时小麦具有良好的粉质和拉伸特性。研究表明添加一定量的小麦粉改良剂能够显著改善该种小麦粉的品质和加工特性。The special wheat flour to be improved in this study was composed of wheat flour 88.5%,oat bran powder 10.2% and wheat bran powder 1.39%.Four kinds of improvers,namely wheat gluten,calcium-sodium stearoyl-2-lactylate,artemisia sphaerocephala krasch gum,and guar gum were used.The rheological characteristics of dough were measured by Brabender farinograph and extensograph.On the basis of single factor experiment the optimal compound formula of the improvers was determined by orthogonal tests and comprehensive evaluation of multiple mark.Results： The four improvers all affect the rheological property of flour dough containing bran.The optimal formula of the determined compound improver for bran flour is SSL-CSL 0.5%,wheat gluten 5%,artemisia sphaerocephala krasch gum 1.5%,and guar gum 0.7%.The flour dough has better farinograph characteristics and extensograph parameters after adding the compound improver,indicating the additives can improve the quality and processing property of bran added wheat flour.

关 键 词：小麦粉改良剂 麸皮 粉质特性 拉伸特性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]