增稠剂对冷冻面团品质影响的研究  

Study on the Quality Impact of Effects of Thickening Agent on Frozen Dough

作　　者：任顺成[1] 李绍虹[1] 范永超[1] 王显仑[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》2010年第3期46-50,共5页Grain Processing

基　　金：国家科技支撑计划(2007BAD74B02)

摘　　要：以高筋粉及特一粉冷冻面团为对象,研究添加黄原胶、瓜尔豆胶、卡拉胶、聚丙烯酸钠增稠剂对冷冻面团拉伸特性、湿面筋含量、失水率及色泽的影响。结果表明:对于特一粉,黄原胶(0.3%)、瓜尔豆胶(0.8%)、卡拉胶(0.6%)、聚丙烯酸钠(0.05%)添加时,拉伸面积和湿面筋含量最高;对于高筋粉,黄原胶(0.2%)、瓜尔豆胶(1.2%)、卡拉胶(0.6%)、聚丙烯酸钠(0.05%)添加时,拉伸面积和湿面筋含量最高;冷冻面团加入增稠剂后,失水率有所减小,但规律性不强;随着黄原胶、瓜尔豆胶、聚丙烯酸钠添加量的增加,L值增大,面团亮度增强,但随着卡拉胶添加量的增加L值减小,面团亮度减弱。As special and high-gluten flour of frozen dough for study,this paper studied the quality impact of effects of thickening agent on frozen dough tensile properties,wet gluten content,water loss rate and colour through adding xanthan gum,guar gum,carrageenan,sodium polyacrylate.Results showed： for special flour,xanthan gum（0.3%）,guar gum（0.8%）,carrageenan（0.6%）,sodium polyacrylate（0.05%） added,extension area and wet gluten content is highest levels;for high-gluten flour,xanthan gum（0.2%）,guar gum（1.2%）,carrageenan（0.6%）,sodium polyacrylate（0.05%） added,extension area and wet gluten content is the highest;frozen dough by adding thickener,water loss rate has decreased,but regularity is not strong;as increase of the amount of the xanthan gum,guar gum,sodium polyacrylate added,L value is increased,dough brightness increased,but with increase in amount of carrageenan added L value decreases,dough brightness diminished.

关 键 词：冷冻面团 增稠剂 拉伸面积 失水率 色泽 湿面筋含量 

分 类 号：TS202.3[轻工技术与工程—食品科学]