新型面粉增筋剂的应用研究  

Study on Application of New Flour Gluten Fortifier

作　　者：杜连起[1] 张红新[1] 

机构地区：[1]河北职业技术师范学院食品工程系,昌黎066600

出　　处：《中国食品添加剂》2002年第1期18-21,17,共5页China Food Additives

摘　　要：采用复因素试验对新型面粉增筋剂进行了应用研究。结果表明,玉米淀粉磷酸酯和明矾结合作为面粉增筋剂效果较好,对湿面筋含量不同的面粉利用玉米淀粉磷酸酯的取代度不同。针对不同湿面筋含量的面粉找出了玉米淀粉磷酸酯和明矾的最佳配比。By means of compound factors test,the application of new flour gluten fortifier was studied. The results showed that better effect was got when corn amylophosohatase combined with alum applied as flour gluten fortifier. The different substitution degree of corn amylophosohatase were applied in the flour according to the different wet gluten content. The optimal proportion of com amylophosohatase and alum were found for the flour of different wet gluten content.

关 键 词：面粉 增筋剂 取代度 应用研究 玉米淀粉磷酸酯 明矾 配比 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS211.4[轻工技术与工程—食品科学与工程]