羟丙基交联木薯淀粉对面团特性及挂面品质的影响  

Effects of Hydroxypropylated Cross-Linked Tapioca Strach on Dough Characterisics and Dried Noodle Quality

作　　者：郭玉秋[1] 董海洲[1] 刘传富[1] 冉新炎[1] 刘潇[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018

出　　处：《中国粮油学报》2013年第3期35-39,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了羟丙基交联木薯淀粉对面团特性及挂面品质的影响,结果表明,羟丙基交联木薯淀粉可有效改善面团的面筋特性、粉质、拉伸和糊化特性,使面团的吸水率增大,提高糊化黏度和峰值时间,降低糊化温度、回生值和衰减值;添加0%～1.2%的羟丙基交联木薯淀粉可有效提高面团的面筋指数、稳定时间、拉伸能量、延伸度和拉伸阻力,降低弱化度;添加0%～0.8%的羟丙基交联木薯淀粉可有效延长面团的形成时间;添加羟丙基交联木薯淀粉可提高挂面的白度和亮度,增加挂面的弹性、硬度,改善挂面的烹煮品质;添加0%～1.2%的羟丙基交联木薯淀粉可有效改善生挂面的断裂强度,提高感官品质。综合分析,在本试验条件下,确定羟丙基交联木薯淀粉的最佳添加量为1.2%。The effects of hydroxypropylated cross - linked tapioca strach on dough characterisics and dried noodle quality were studied. The results showed that hydroxypropylated cross - linked tapioca starch could improve the gluten properties, farinograph characteristics, extensograph characteristics and pasting properties, increased its water absorption rate, pasting viscosity, peak time, and reduced the pasting temperature, setback value and breakdown value. Adding appropriate hydroxypropylated cross - linked tapioca starch between 0% and 1.2%, it could increase the gluten index of flour, the dough stability time, extension energy, extensibility, extention resistance, and reduce the weak value. The dough development time was increased when the adding amount was between 0% and 0.8%. Adding hydroxypropylated cross - linked tapioca starch increased the dried noodle＇s whiteness, brightness, flexibility, rigidity, cooking quality. The rupture strength and sensory quality of noodle with 0%- 1.2% hydroxypropylated cross - linked tapioca starch could be effectively improved. Through comprehensive analysis ,in the test conditions, the optimum additional amount of the hydroxypropylated cross -linked tapioca strach was 1.2%.

关 键 词：羟丙基交联木薯淀粉 面团特性 挂面 品质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]