复合改良剂对面团流变学特性影响  

Effects of Compound Flour Improvers on the Rheological Properties of Dough

作　　者：郑志[1] 周会喜[1] 钟昔阳[1] 罗水忠[1] 潘丽军[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2010年第11期55-59,共5页Food Science

基　　金：2007年度合肥市重点科研计划项目;安徽省"十一五"科技攻关项目(08010302081)

摘　　要：将硬脂酰乳酸钠(SSL)、瓜尔豆胶、L-抗坏血酸(VC)等改良剂按一定比例直接加入小麦面粉中并混合均匀,通过正交试验分析各种改良剂对面团粉质特性及拉伸特性影响。方差分析结果表明,硬脂酰乳酸钠添加量为0.7%、瓜尔豆胶添加量为0.2%、L-抗坏血酸添加量为0.012%时,面团稳定时间、拉伸力及拉伸面积均显著改善。稳定时间由3.6min提高到11.7min(P<0.01),拉伸力由102.90g提高到190.96g(P<0.05),拉伸面积由1884.9g·mm提高到2684.1g·mm(P<0.05)。复合改良剂加入面粉能很好的改善面团流变学性质。This paper describes the results of an investigation on the effects of flour improvers such as sodium-stearoyl-2lactylate（SSL）,guar gum and ascorbic acid added separately or together on the farinograph and extenograph properties of dough,in which orthogonal array design was used to determine the optimum amounts of the flour improvers added together.The analysis of variance indicated that the combined addition of SSL,guar gum and ascorbic acid at 0.7%,0.2% and 0.012% levels,respectively,resulted in a pronounced increase of dough stability time（from 3.6 to 11.7 min,P〈0.01）,elongation force（from 102.90 to 190.96 g,P 〈0.05） and elongation area（1884.9 to 2684.1 g·mm,P 〈0.05）.Therefore,the rheological properties of dough can be effectively improved by the addition of compound flour improvers.

关 键 词：复合改良剂 流变学 粉质特性 拉伸特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]