不同水对面团性质影响  

Effect of different water variety on dough quality

作　　者：艾宇薇[1] 陈洁[1] 王春[1] 卞科[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与油脂》2013年第1期32-34,共3页Cereals & Oils

基　　金：科技部质检公益性行业科技专项项目(201110259)

摘　　要：通过在等量面粉中分别加入5种不同的水制成面团,测定其形成湿面筋含量、色泽及质构性质并进行比较。结果表明:去离子水不适于制作面团;加农夫山泉(矿物质水)和自来水制作面团性质略有改善,但色泽变差;加盐水制作面团粘性小,面团形成湿面筋含量增加、延伸性好、色泽好;加碱水可加速和面进程,产生淡黄色外观,但不能添加过量,否则会恶化面团品质。Five kinds of water were added into same amount of wheat flour to make the dough. Wet gluten content, color and texture of the dough were determined and compared. The results showed that： deionized water was not suitable for the production of dough. The quality of the dough which was added Nongfushanquan and tap water was improved, but the color became worse. Added salt water maked the dough not be sticky, increased the formation of wet gluten content of the dough, produced good extensibility and good color. Alkaline could accelerate the process of making the dough, but alkali can not be added too much, otherwise it will worsen the quality of the dough.

关 键 词：水 面团 湿面筋 面团质构 

分 类 号：TS201.2[轻工技术与工程—食品科学]