香菇粉对小麦面团热机械学和动态流变学特性的影响研究  

Effects of Lentinus Edodes Flour on the Thermomechanical and Dynamic Rheological Properties of Wheat Flour Dough

作　　者：周剑敏[1] 汤晓智[1] 南娉娉 

机构地区：[1]江苏省粮油品质控制及深加工技术重点实验室南京财经大学食品科学与工程学院,南京210023

出　　处：《中国粮油学报》2014年第7期7-11,共5页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省高校自然科学研究重大项目(12KJA550002)

摘　　要：本试验通过测定不同比例的香菇粉和小麦粉混合粉的热机械学和动态流变学特性,研究香菇粉对小麦面团特性的影响。结果表明,香菇粉的添加使小麦面团的吸水率增大,面团的形成时间和稳定时间先下降后上升,相应的蛋白质弱化度先升高后降低。香菇粉的添加使小麦面团的峰值黏度和回生值均显著降低。动态流变学试验显示:香菇粉的添加使得小麦面团的黏弹特性发生了显著的变化,储能模量(G')与损失模量(G")均呈现先降低后升高的趋势。而tanδ随香菇粉比例的增大呈现了先略微升高后明显降低的趋势,表明了混合体系中分子交联的程度有所增加,弹性比例增大。The effects of substitution of Lentinus edodes flour in different level on thermomechanical and dynamic rheological properties of wheat flour dough have been investigated. The results showed that the addition of Lentinus edodes flour had increased the water absorption of wheat flour dough; the dough development time and stability time decreased at first then increased with the addition of Lentinus edodes flour percentage ; the degree of protein weakening increased at first then decreased. The substitution of Lentinus edodes flour lowered the peak viscosity as well as setback value of the wheat flour dough. The results leaded out by the dynamic rheological test showed that the substitution of Lentinus edodes flour could greatly affect the dynamic rheological properties of wheat flour dough. Both storage modulus（ G′） and loss modulus（G″） firstly decreased and then increased with the increasing addition of Lentinus edodes flour percentage; while tan 8 firstly slightly increased and then decreased. It indicated that the extent of molecular interactions increased, which improved the elastic properties of the mixed flour dough.

关 键 词：香菇粉 小麦面团 热机械学 动态流变学 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]