添加乳酸菌胞外多糖对面团流变特性的影响  

Effect of lactic acid bacteria exopolysaccharides on rheological properties of dough

作　　者：闫瑛楠 刘长虹[1] 李志建[1] 屈凌波[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮油食品科技》2015年第1期5-7,共3页Science and Technology of Cereals,Oils and Foods

基　　金：十二五国家科技支撑计划(2012BAD37B04)

摘　　要：将魏斯氏乳酸菌和短乳杆菌所产的胞外多糖提取、干燥后,以0.2%的量加入小麦粉,测定其粉质特性和拉伸特性,与空白小麦粉的流变特性对比,探究两种胞外多糖对面团粉质和拉伸流变特性的影响。结果表明,加入两种乳酸菌胞外多糖后可以改善面团的流变特性,增强面团吸水率,面团的弹性、筋力增强,持气特性也趋于更佳。魏斯氏菌胞外多糖可以增加面团的延伸性,而短乳杆菌胞外多糖可以减弱面团的延伸性,二者能够满足不同种类面制品的生产需求。The exopolysaccharides produced from Weissella lactobacillus and lactobacillus brevis were ex- tracted and dried, which were mixed with wheat flour in 0.2% of the exopolysaccharides. The farino- graph properties and extensograph properties of the samples, with and without the extensograph, were de- termined to research the effect of exopolysaccharides on the two properties. The results showed that the two kinds of lactic acid bacteria exopolysaccharides could improve the rheological property, water absorp- tion, resilience, strength and gas holding of the dough; Weissella Lactobacillus exopolysaccharides could increased dough extensibility, while lactobacillus brevis exopolysaccharides decrease that. Both of them can be applied to the different kind of flour products.

关 键 词：乳酸菌胞外多糖 面团 粉质特性 拉伸特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]