菊粉对面团流变性及面条质构的影响  

Effect of Inulin Addition on Rheological Properties of Wheat Flour Dough and Noodle Quality

作　　者：陈书攀 何国庆[1,2] 谢卫忠 孙咪娜 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310013 [2]浙江省食品微生物科技重点实验室,杭州310013 [3]杭州牡丹面粉有限公司,杭州310014

出　　处：《中国食品学报》2014年第7期170-175,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD37B01);国家自然科学基金项目(31130042)

摘　　要：研究了添加菊粉对小麦面团流变学特性及面条质构的影响。试验结果表明,小麦粉中添加菊粉能够明显改善面粉粉质特性和拉伸特性。随着菊粉比例提高,添加菊粉的面团吸水率下降,面团形成时间和面团稳定时间延长,弱化度减小,粉质评价值升高,弹性和延展性也有所提高。添加菊粉能延长面粉的糊化时间,降低面粉的黏度,并且减少回生值和崩解值。仅当菊粉取代量小于7.5%时,面条的各项TPA指标均无显著变化。Inulin is one kind of soluble dietary fibre. Effects of inulin addition on rheological properties of wheat flour dough were investigated in this paper. The farinograph mixing curve showed a decrease in water absorption, a rise in dough development time and a rise in stability time with less weakening, when the substitution level increases. The resistance to extension values as well as extensibility of the dough increased with increase in the inulin level. Inulin addition to wheat flour contributed to extending gelatinization time, lowering the viscosity, and reducing breakdown and setback of wheat flour. There was no significant change in all TPA parameters at up to 7.5% insulin addition.

关 键 词：菊粉 小麦面团 流变学 RVA 面条 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]