玉米种皮膳食纤维对面团流变学特性及饺子皮品质的影响  

EFFECTS OF DIETARY FIBER OF CORN PEEL ON RHEOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF DUMPLING WRAPPER

作　　者：王岸娜[1] 李秀玲[1] 吴立根[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2012年第4期5-10,16,共7页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用粉质仪和拉伸仪研究了不同添加量玉米种皮膳食纤维面团的粉质拉伸特性和质构特性,采用物性测试仪(TPA)研究了不同添加量玉米种皮膳食纤维对制作的生饺子皮和熟饺子皮质构的影响.结果表明:玉米种皮膳食纤维的添加,使面团的吸水率增大、形成时间与稳定时间显著延长、弱化度下降;使面团的拉伸曲线面积、抗拉伸阻力和拉伸比例增大,面团延伸性变小;使生饺子皮硬度和黏附性减小,其弹性、内聚性、胶凝性、咀嚼性和回复性增大,熟饺子皮黏附性减小,硬度、弹性、胶凝性、咀嚼性和回复性增大,内聚性基本不变.In this paper, we studied the tensile property and texture property of dough containing different contents of dietary fiber of corn peel by using Brabender Farinograph and Extensograph, and studied the effects of dietary fiber addition amounts on the texture of raw dumpling wrapper and cooked dumpling wrapper by using TPA. The results showed that, with the addition of dietary fiber of corn peel, the water absorption rate of dough was improved, the dough formation time and stabilization time were remarkably prolonged, and the degree of softening was lowered; the stretch curve area, stretch resistance and stretch ratio of dough were increased, and the dough extensibility was reduced; the hardness and adhesion of raw dumpling wrapper were reduced, and flexibility, cohesion, gelling property, chewiness and recoverability were increased; the adhesion of cooked dumpling wrapper was reduced, the hardness, flexibility, gelling property, chewiness and recoverability were increased, and the cohesion has substantially no change.

关 键 词：玉米种皮 膳食纤维 饺子皮 面团特性 质构 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]