面团改良剂对玉米饺子粉流变学特性影响研究  

Effects of Dough Modifier on the Rheological Characteristics of Corn Dumpling Flour

作　　者：翟爱华[1] 张钟宇[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《中国食品学报》2011年第8期65-71,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省科技攻关项目(No.GA06B401-3)

摘　　要：为改善玉米粉的食用品质,采用添加多种改良剂方法研究其对玉米饺子粉品质的影响。以改性玉米粉与小麦粉混合粉为原料,通过添加谷朊粉、瓜尔豆胶、田菁胶及海藻酸钠等改良剂的单因素试验,对混合粉面团流变学特性的影响规律进行研究。结果表明:谷朊粉可增加面团吸水率,而瓜尔豆胶、田菁胶及海藻酸钠均使面团吸水率降低,同时面团改良剂可使面团形成时间和稳定时间增加,粉质评价值提高,弱化度降低。玉米粉改良后,能够改变玉米混合粉的流变学特性,提高混合粉的食用品质,可扩大玉米在食品中的应用范围。To improve the edible quality of maize meal, many kinds of modifiers were adopted to confirm the influencing effect on the quality of corn dumpling flour. Using modified maize meal and wheat flour mix flour as the raw material, and the single factor experiment was proceeded on which added modifiers, such as glutelin flour, gur gum, sesbania gum and Sodium alginate. The research on influencing rule of dough rheological characteristic was conducted. The result indicated that the glutelin flour may increase the dough hydroscopic property, while the gur gum, sesbania gum and Sodium alginate caused the decrease of dough hydroscopic property. Under the function of the dough modifier, the formation time and stabilization time of dough could be aggrandized, the valuation value of flour quality could be increased and the weakness can be lowered simultaneously. Therefore, the rheological characteristic of the corn mixed flour can be change by the modified corn powder, the edible quality of the mix flour may be increased, and application scope of corn in food was expanded.

关 键 词：饺子粉 改良剂 流变学特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]