发芽糯玉米粉对面包面团结构和特性的影响  

Effects of Texture and Properties on Bread Dough with Addition of Germinated Glutinous Corn Flour

作　　者：张钟[1] 姜毅[2] 

机构地区：[1]广东石油化工学院化学与生命科学学院,茂名525000 [2]安徽科技学院食品与药学院,凤阳233100

出　　处：《中国粮油学报》2013年第12期23-28,共6页Journal of the Chinese Cereals and Oils Association

基　　金：广东省高等学校人才引进(201192);广东石油化工学院人才引进(2010r2)

摘　　要：研究了添加0%、10%、20%和30%(发芽糯玉米粉的含量)的发芽糯玉米粉到面包面粉中后,面团的淀粉颗粒结构、流变性、老化性和持水性的变化。结果表明:面团的结构和性质与添加发芽糯玉米粉的量有关,发芽糯玉米粉的添加引起面团结构的明显变化。其中B型淀粉含量增加,A型淀粉表面的凹陷越来越多。流变性和老化性变化在20%以上添加量时变化最明显,面团持水力、面团形成时间、稳定性和粉质指数随着发芽糯玉米粉的添加量的增加而降低,软化度和公差指数呈上升趋势。延伸度、拉伸阻力和能量值是呈总体下降趋势。老化性显著高于小麦面团,持水能力要比全部小麦粉的低。这些研究表明发芽糯玉米粉添加比例能够显著影响面团的结构和特性。In this research, the effects of texture and properties on bread dough with addition of different amount （0% , 10% ,20% , or 30% w/w） of germination glutinous corn flour（GGCF） were observed. The morphology of the dough has been investigated by scanning electron microscopy（SEM） as well as the rheological properties by farino- graph and extensograph techniques. Other properties such as retrogradation activity and water holding capacity were also examined. The dough structure and properties were inversely related to the GGCF content. As the amount of GGCF flour was increased, the starch granules were smaller and the gluten protein forming the continuous phase was nogragh had decreased and softening degree wheat flour - GGCF blends showed decrease and tolerance index were increased. Extensograph characteristics in area, extensibility, resistance and max resistance with increase of the in the level of GGCF at the same heat preservation time. The retrogradation enthalpy was significantly higher than the wheat dough（ P 〈 O. 05 ）, and the water binding capacity （WBC） was lower than the wheat dough （P 〈 0.05 ）. The results indicated the proportion of GGCF can significantly affect the dough texture and rheological properties.

关 键 词：发芽糯玉米 面团结构 流变性 老化性 持水性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]