改良剂对面团流变学性质的影响  

Study on the Effects of Dough Rheological Properties Improver by Response Surface Methodology

作　　者：杨丹[1] 马鸿翔[1] 耿志明[1] 姚金保[1] 姚国才[1] 张旭[1] 张平平[1] 张鹏[1] 杨学明[1] 

机构地区：[1]江苏省农业科学院/江苏省农业生物学重点实验室,江苏南京210014

出　　处：《食品与发酵工业》2012年第10期86-90,共5页Food and Fermentation Industries

基　　金：江苏省农业科技自主创新基金项目CX(11)4033;现代农业产业技术体系项目(CARS-03);国家科技部国际合作项目(2009DFA32020);江苏省科技支撑项目(BE2008366-2)

摘　　要：为了探讨小麦粉改良剂对面团流变学性质的影响,以宁麦15面粉为原料,分别加入不同比例的谷元粉、瓜尔豆胶和变性淀粉,用粉质仪和拉伸仪研究其对面团流变学特性的影响,以期生产出符合市场需求的面条专用粉。利用响应面法中心组合试验设计,采用综合加权评分法评估改良剂对多指标流变学性质的影响。结果表明:各因素对综合加权评分值的影响程度为谷元粉>变性淀粉>瓜尔豆胶,两两因素之间存在相互作用。适宜配粉条件为:谷元粉1.4%、瓜尔豆胶1.5%,变性淀粉2.2%。在此条件下流变学指标的综合加权评分预测值为0.869,验证值为0.856,与预测值的相对误差为1.5%。表明添加适量的改良剂能够显著提高宁麦15面粉的品质特性。Different amounts of wheat gluten, guar gum and modified starch were added into the flour Ningmai 15, and the dough＇ s farinograph and extensograph were analyzed. The effects of these improvers on rheological prop- erties of dough were evaluated by comprehensive weighted score in response surface analysis. There were interactions between every two improvers. The order of effects of improvers on comprehensive weighted score was： wheat gluten 〉 modified starch 〉 guar gum. The optimum blending ratio was as follows： 1.4% of wheat gluten, 1.5% of guar gum, and 2.2% modified starch. Under the optimum condition, the predictive and real values for comprehensive weighted score were 0. 869 and 0. 856, respectively, with the relative standard deviation of 1.5 %. The results indicated ade- quate amounts of improvers could improve the quality of flour f Ningmai 15 significantly.

关 键 词：宁麦15 改良剂 流变学性质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]