面团改良剂对玉米-小麦混合饺子粉面团稳定时间的影响  

Effect of Dough Conditioner on Dough Stability Time of Corn-wheat Mixed Dumpling Flour

作　　者：张钟宇[1] 翟爱华[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2011年第3期51-54,61,共5页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省科技攻关项目(GA06B401-3)

摘　　要：为了改善玉米-小麦饺子专用混合粉的粉质特性,采用改性玉米粉和小麦粉为原料,谷朊粉、瓜尔豆胶、田菁胶及海藻酸钠为面团改良剂,考察了改良剂的添加量对复合粉面团稳定时间的影响。结果表明,当复合面团改良剂优化组合为谷朊粉8%、瓜尔豆胶0.6%、田菁胶0.5%和海藻酸钠0.2%时,添加复配面团改良剂的混合粉面团稳定时间为5.2 min,达到了饺子专用型小麦中筋粉面团稳定时间4～5 min的要求。The effect of dough conditioner content on dough stability time of mixed dumpling flour with modified corn flours and wheat flours as materials,wheat gluten,guar gum,sesbania gum and sodium alginate as dough conditioner were studied by farinograph for improving farinograph properties.The results showed that the dough stability time of corn-wheat mixed dumpling flour was 5.2 min which conforms the national standard of special dumpling flour（4~5 min）when the concentration of wheat gluten was 8%,the concentration of guar gum was 0.6%,the concentration of sesbania gum was 0.5%,the concentration of sodium alginate was 0.2%.

关 键 词：改性玉米粉 饺子粉 面团改良剂 面团稳定时间 

分 类 号：S482[农业科学—农药学]