水溶性胶体对无麸质面团流变学特性及面包品质的影响  

The Effect of Water- Soluble Colloidal on Rheological Properties of the Gluten- Free Dough and Bread Quality

作　　者：韩薇薇[1] 郭晓娜[1] 朱科学[1] 彭伟[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2015年第2期15-19,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31371849);'十二五'国家科技支撑计划(2012BAD36B06)

摘　　要：主要研究了黄原胶、羟丙基甲基纤维素(HPMC)、以及海藻酸钠对无麸质面包(糙米与荞麦粉比例为80∶20)流变学特性,比容、气孔,以及感官评分的影响。结果表明,添加胶体后,无麸质面糊的弹性模量和黏模量显著增加,并且无麸质面包的比容增大,感官评定分数也增大。通过各方面综合比较,0.5%黄原胶的添加使无麸质面包感官以及气孔分析各方面指标都有显著改善,无麸质面包无塌陷。经研究发现,与对照组面包相比,当黄原胶添加量为0.5%时,比容增加了9%,image分析中的count值增加了10.9%,硬度降低了13.1%,感官总体可接受度上升了17.4%。The effect of xanthan gum, HPMC and sodium alginate on rheological properties of gluten - free bread （brown rice and buckwheat flours ratio was 80： 20）, specific volume, air hole and sensory evaluation was studied in this paper. The results showed that the addition of colloids could also improve the elasticity modulus and sticky modulus of gluten -free bread and the scores of volume of gluten - free bread. Finally, through sensory scores of gluten - free bread because of increasing the specific comprehensive comparison of various aspects, the addition of 0.5% xanthan gum was the most suitable for gluten -free bread. The research found that when xanthan gum were added to 0.5%, the specific volume of gluten -free bread increased by 9%, the count of image analysis increased by 10.9%, the hardness decreased by 13.1% and the scores of sensory increased by 17.4% compared to the control group of bread.

关 键 词：无麸质面包 胶体 流变学 image分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]