不同种类油脂对面粉品质的影响研究  

Effects of different kinds of oils on flour quality

作　　者：郭孝源[1] 陆启玉[1] 章绍兵[1] 袁艳林[1] 

机构地区：[1]河南工业大学,郑州450001

出　　处：《食品科技》2013年第4期160-164,共5页Food Science and Technology

基　　金：国家自然科学基金项目(21076061);河南工业大学博士基金项目(2010BS044);河南工业大学2011年研究生教育创新计划项目(11YJCX15)

摘　　要：为研究油脂类型和含量对面粉品质的影响,将由面粉本身分离出的游离脂、麦胚油、花生油和猪油4种脂类分别加入面粉中,测定面粉的面筋、粉质和糊化特性。研究结果表明:各种油脂添加均显著减少了面粉湿面筋含量、吸水率和峰值黏度;添加猪油可以提高面粉的沉降值,而面粉游离脂的强化将导致沉降值降低;麦胚油和花生油的添加对面团形成时间、稳定时间和粉质指数均有显著改善作用;而面粉自身游离脂和猪油含量的提高却使面团稳定时间和粉质指数有一定程度的减弱;除了面粉游离脂以外,其他3种油脂的添加均使面粉衰减值和回生值降低。In this paper,we studied the influence of oil type and content on flour quality,the free oil.We added the free oil separated from the flour itself,wheat germ oil,peanut oil and lard into the flour.And then the flour gluten,farinograph and pasting properties were determined.The results show that：the content of gluten,water absorption rate and peak viscosity were significantly reduced by all kinds of oil addition;the addition of lard could improve the sedimentation value of flour,but the free oil reduced the sedimentation value;the addition of wheat germ oil and peanut oil significantly improved the dough development time,stability time and flour quality index;the dough stability time and flour quality index decreased with the increase of flour free oil and lard content;except the flour free oil,the addition of other three kinds of oils reduced flour breakdown value and setback value.

关 键 词：面粉游离脂 麦胚油 花生油 猪油 面团特性 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]