拉伸仪在半甜韧性饼干品质控制中的应用研究  

Application study of extensograph in semi-sweet hard biscuit production

作　　者：田金河[1,2] 王艳婕[3] 曾庆孝[1] 何婉宜[4] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]河南科技学院食品学院,河南新乡453003 [3]河南科技学院生命与科学学院,河南新乡453003 [4]广东省贸易职业技术学校,广东广州510507

出　　处：《食品工业科技》2012年第21期117-121,共5页Science and Technology of Food Industry

摘　　要：利用改进的拉伸仪方法研究了不同减筋剂(蛋白酶和焦亚硫酸钠)对半甜韧性饼干面团流变性的影响规律,并对面团拉伸指数与成品饼干物理特性进行了相关性分析。结果表明,能量、最大拉伸阻力与减筋剂的加入量分别呈现线性(蛋白酶)或负指数相关性(焦亚硫酸钠);能量、最大拉伸阻力以及最大阻力延伸比与成品饼干的物理特性(重量、厚度、收缩率及变形率)均具有显著的(p<0.0001)相关性(r>0.8)。另外,1%的加水量变化对面团拉伸特性具有显著影响(p<0.05),表明这种改进的拉伸仪方法能够较为精确的反映面团流变学特性。双因素方差分析表明,1%加水量的变化和减筋剂会对面团拉伸指数以及饼干物理特性产生显著(p<0.05)交互作用影响。Extensograph was used to study the effects of different gluten reducing agent （protease and sodium metabisulfite） on the semi-sweet hard dough theological properties.The result indicated that the dough theological properties were well reflected by the extensograph index. Energy, maximum resistance and maximum ratio were linearly or negative powerly correlated with increasing protease and sodium metabisulfite levels, and positive （r〉0.8） （p 〈 0.0001 ）correlation coefficients were observed between extensograph index and the physical properties.Additionally,the effect on dough rheological properties of 1% water addition variation was well detected by the modified extensograph index. Two- way ANOVA analysis showed that there was significant （ p 〈 0.05 ） interaction effect on the extensograph index and biscuit physical properties between 1% water addition variation and gluten reducing agents.

关 键 词：拉伸仪 半甜韧性饼干 蛋白酶 焦亚硫酸钠 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]