茶叶水不溶性成分对面团流变学特性的影响  

Effects of Tea Insoluble Components on Rheological Characteristics of Dough

作　　者：胡建辉[1] 许晨[1] 朱亚舒 

机构地区：[1]青岛农业大学园艺学院,山东青岛266109

出　　处：《山东农业科学》2014年第10期26-29,共4页Shandong Agricultural Sciences

基　　金：山东省高等学校科技计划项目(J13LF04);青岛农业大学校高层次人才基金项目(631020)资助

摘　　要：将提取制得的茶叶粗纤维和水不溶性茶叶蛋白按照0、0.9%、1.8%、2.7%的比例分别添加到低筋高筋面粉中,采用粉质仪和拉伸仪法研究添加这些成分对面团流变学特性的影响。结果表明,两种面粉添加茶叶粗纤维对其混合面团的流变学特性均以负面为主,较高面筋含量的小麦粉对添加茶叶粗纤维的耐受程度要优于面筋含量低的。低筋面粉添加茶叶蛋白后,其面团流变学特性的变化趋势同添加茶叶粗纤维,以负面为主;高筋面粉添加少量茶叶蛋白不会降低面团的延展性,拉伸阻力升高,而添加量过大,面团的流变学特性恶化。整体而言,茶叶水不溶性成分对面团流变学性能的影响还是以负面为主。The crude fiber and water -insoluble protein extracted from tea were added into high -and low-gluten wheat flours respectively at 0, 0.9%, 1.8%and 2.7%levels.And then the effects of their addition on rheological characteristics of mixed dough were studied with farinograph and extensograph .The re-sults showed that the addition of tea crude fiber into low -and high-gluten flours had mainly negative influ-ences to rheological characteristics of mixed dough;the tolerance degree of high-gluten wheat flour was superior to that of low-gluten one .After adding water -insoluble tea protein into low -gluten wheat flour , the change trends of dough rheological characteristics were also mainly negative .For high-gluten wheat flour , a small amount of water-insoluble tea protein didn ’t reduce the dough extensibility ,and increased the resistance to extension;but when the additive amount was too large , the rheological characteristics of the mixed dough delined.Overall, the effects of water-insoluble components from tea were mostly negative on dough rheological characteristics .

关 键 词：粗纤维 茶叶蛋白 面团 粉质特性 拉伸特性 

分 类 号：S571.1[农业科学—茶叶生产加工]