慢消化淀粉对面团粉质特性的影响  

Effects of slow digestible starch on the farinograph properties

作　　者：王丽平[1] 黄强[1] 赵瞳[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与饲料工业》2012年第9期35-38,共4页Cereal & Feed Industry

基　　金：国家自然科学基金项目(31101378);广东省部产学研结合项目(2011B090400262);广州市科技计划项目(2011J5200030)

摘　　要：为研究慢消化淀粉对面团粉质的影响,将小麦淀粉、高链玉米淀粉(Hylon V)和慢消化淀粉按不同比例添加到高筋小麦粉中,分析混合粉的粉质特性和拉伸特性。结果表明,添加小麦淀粉和高链玉米淀粉的混合粉的稳定时间、形成时间和粉质评价值都有不同程度的下降,弱化值升高,其中添加小麦淀粉对小麦粉的粉质特性影响最大,稳定时间减少了6.8min,形成时间减少了0.7min,评价值降低了22分,弱化值最多可升高55BU;添加慢消化淀粉的混合粉稳定时间增加了3.2min,形成时间增加了0.7min,评价值增加了38分,弱化值降到0,且面团的抗拉强度大,韧性好。粉质特性研究表明,添加25%慢消化淀粉的混合粉比低筋粉更适合用来做酥性饼干等特膳食品。The effects of slow digestible starch on the farinograph properties were studied. Wheat starch, high amylose starch （Hylon V） and slow digestible starch were added to high-gluten wheat flour, and the farinograph properties and tensile properties of the mixed flour were investigated： The results showed that： The mixed flour including wheat starch and Hylon V had a decrease in stable time, formation time and farinograph evaluation values,but increase in the degree of weakening^wheat starch had great effect on the farinograph properties, the stable time, formation time and evaluation value reduced by 6.8 rain, 0.7 min and 22 scores, respectively;and the weakening degree increased by 55 BU. However, for the mixed flour adding slow digestible starch, the stable time, formation time and the evaluation value were increased 3.2 min,0.7 min and 38 scores, respectively;the weakening degree reduced to zero, and the dough had good tensile strength and toughness properties. The results showed that the mixed flour contained 25% slow digestible starch was suitable to making special dietary such as soft biscuits.

关 键 词：慢消化淀粉 小麦粉 面团 粉质特性 拉伸特性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS211.43[轻工技术与工程—食品科学与工程]