绿茶粉粒径对小麦粉面团流变学特性的影响  

The Influence of Particle Sizes of Green Tea-Powder on Rheological Properties of Wheat Dough

作　　者：黄赟赟[1,2] 王兴国[1] 张士康[2] 金青哲[1] 张海华[2] 李大伟[2] 朱跃进[2] 

机构地区：[1]江南大学食品学院,无锡214122 [2]中华全国供销合作总社杭州茶叶研究院,杭州310016

出　　处：《中国粮油学报》2013年第3期1-4,22,共5页Journal of the Chinese Cereals and Oils Association

基　　金：科技部农业科技成果转化基金(2010GB24420685)

摘　　要：绿茶粉内含物丰富,不同粒径的绿茶粉添加到小麦粉中对面团流变学特性的影响不同。本试验制备3种粒度的绿茶粉,添加到小麦粉中,利用粉质仪、拉伸仪和面筋仪测定面团的流变学特性。研究结果表明,随着绿茶粉粒径的减小,面团吸水率、形成时间及稳定时间均显著增大;面团经过一定时间的醒发后,添加粒径20μm绿茶粉面团的拉伸曲线面积、拉伸比例最大,不同粒径的绿茶粉面团拉伸阻力R50及延伸度变化不大;面筋强度试验中,绿茶粉粒径越小,面团的抗扭力增加,面筋强度增强;综合可以看出绿茶粉的添加有利于改善小麦粉面团的面筋网络结构,优化其加工性能。The mixtures of wheat flour and green tea - powder with different particle sizes and rich contents have different influences on the rheological properties of wheat dough. Dough rheological properties of flour mixtures were assessed by farinograph, extensograph and gluten instrument respectively, The results showed ： with the decrease of green tea - powder particle size, the water absorption, dough development time and stability time of dough were significantly increased ; after fermentation for a certain time, the extensograph area and stretch ratio of dough increased to the maximum values when the particle size of green tea - powder was 20 txm, but the stretch resistance R50 and stretch strength of dough had little changes when the green tea - powder of different particle sizes was added into the wheat flour ; in the gluten strength experiment that the dough strength and anti - torsion force were improved with the particle sizes of green tea - powder decreasing; it could be concluded that it improved the gluten architecture and optimized its process performance to add green tea -powder into the wheat flour.

关 键 词：绿茶粉面团 流变学粉质拉伸 面筋强度 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]