营养粉对面团流变学特性影响研究  

Research on the Effect of Functional Nutrition Powder on Dough Rheology Properties

作　　者：祁斌 周会喜[2] 钟昔阳[2] 姜绍通[2] 郑志[2] 

机构地区：[1]安徽燕之坊食品有限公司,合肥230001 [2]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《中国食物与营养》2013年第6期35-37,共3页Food and Nutrition in China

基　　金：国家863计划项目(项目编号:2013AA102201);国家自然科学基金项目(项目编号:31271931)

摘　　要：将茶粉、南瓜粉、虾皮粉等营养粉按一定比例直接加入到小麦面粉中混合均匀,测定添加各营养粉对面团粉质及拉伸特性的影响。结果表明,当茶粉添加量为2.0%、南瓜粉添加量为4.0%、虾皮粉添加量为1.0%时,面团不仅能具有较好的流变学性能,而且可提高其营养价值,可用于开发营养型面制食品。Nutrition powders including tea, pumpkin and shrimp powder were prepared and mixed with wheat flour evenly. The ettects of addition amounts of each powder on farinogram and tensile properties of dough were investigated. The results showed that the optimum addi-tion amounts were tea powder 2. 0% , pumpkin powder 4. 0% , shrimp powder 1.0% , respectively. The dough could not only have good rheology properties, but also could improve the nutritional value.

关 键 词：茶粉 南瓜粉 虾皮粉 面团流变学 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]