复配胶对面团流变性的影响及其在面包中的应用  

Effects of the compound gum on the rheological properties of paste and its application in bread

作　　者：李崇高[1] 何鑫磊[2] 黄建初[1] 庞杰[2] 何桂丽[2] 郑玉玺[1] 

机构地区：[1]广州城市职业学院,广东广州510405 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《食品与机械》2011年第4期15-19,24,共6页Food and Machinery

基　　金：广州市属高校科技计划项目(编号:08C009)

摘　　要：将魔芋葡甘聚糖和卡拉胶、大豆分离蛋白复配,研究其对面团粉质、拉伸特性和面包理化、感官指标的影响。结果表明:增加魔芋葡甘聚糖,减少卡拉胶添加量,能引起面团的吸水率、形成时间、拉伸比数增加;拉伸能量、延伸性减小,面团的评价值先增加后降低。大豆分离蛋白在一定添加量时,会增加吸水率,延长形成时间。魔芋葡甘聚糖和卡拉胶、大豆分离蛋白添加到面粉的最佳比例为2∶1∶25,当面粉中复配胶添加量达3%时,面团调制时网络结构增强,面包含水量、比容和弹性增加,面包储存过程中,持水、保水和抗老化效果明显改善。Glucomannan, carrageenan and soy protein isolate were compound to study the dough silty, tensile properties and bread physicochemical and sensory index. The results showed~ increase of konjac glucomannan, carrageenan reduced dosage, can increase the dough water absorption, development time, increase the number of draw ratio, while tensile energy, extensibility decreases＇ dough evaluation of the value of the first increased and then decreased. Add soy protein isolate certain amount of time, will increase the water absorption, longer development time. Glucomannan, carrageenan and soy protein isolate added to the optimal ratio of 2 ： 1 ＂ 25 flour, wheat flour mixed gum when added amounted to 3%, enhance network structure modulation dough, bread, water , specific volume and flexibility increase, during storage of bread, water retention, water and anti-aging effect of significantly improved.

关 键 词：魔芋葡甘聚糖 卡拉胶 复配胶 面团流变性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]