豆渣粉对面团特性及面团微观结构的影响  

Influence of soybean dregs powder to characteristics and microstructure of dough

作　　者：崔丽琴[1,2] 崔素萍[1] 马平[1] 张丽萍[1] 张洪微[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江贝因美乳业有限公司,黑龙江绥化151400

出　　处：《食品工业科技》2014年第5期75-78,82,共5页Science and Technology of Food Industry

基　　金：黑龙江八一农垦大学博士启动基金(校启B2005-14);黑龙江八一农垦大学博士后科研启动金;黑龙江省研究生创新科研项目资金(YJSCX2011-261HLJ)

摘　　要：为了探索豆渣粉对小麦面团特性及面团微观结构的影响,每100g面粉中分别添加0、5、10、15、20g微粉后的豆渣粉。采用拉伸仪法和粉质仪法及扫描电镜技术(SEM)研究面团特性及面团微观结构的变化。结果表明,随着豆渣粉含量的增加,面团的吸水率、形成时间、稳定时间均呈增加趋势;面团的延伸性、拉伸能量、湿面筋含量降低,拉伸比增加;面筋的网络结构连续性变差,网络发生断裂。因此,豆渣粉的添加,破坏了面筋的网络结构。To study the influence of soybean dregs powder on the quality of wheat flour, fine pulverization soybean dregs powder was added to 100g wheat flour at 0,5,10, 15 and 20g.The methods of a Brabender far）nograph, a Brabender extensograph and Scanning electron microscopy technology （SEM） were adopted to study dough characteristics and observe the microstructure change of the dough.The results showed that with the increasing content of the soybean dregs powder in wheat flour, the flour water absorption, dough development time and dough stability time increasing. In addition, extensibility, extension energy, wet gluten content of the dough decreased,while dough drawing ratio; continuity of gluten ultra structure of the dough was getting worse, the network structure was ruptured.Therefore,addition soybean dregs powder to wheat flour can destroy uitrastruture of gluten.

关 键 词：豆渣粉 面团特性 馒头品质 超微结构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]