红茶和绿茶全茶粉对小麦粉面团流变学特性的影响  

Impact of Black Tea-powder and Green Tea-powder on Wheat Dough Rheological Characteristics

作　　者：黄赟赟[1,2] 张士康[1,2] 朱跃进[1,2] 谢冈峰 张海华[1,2] 李大伟[1,2] 张友炯[4] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016 [3]杭州市江干区可蒂烘焙工作室,浙江杭州310016 [4]建德市农业局,浙江杭州311600

出　　处：《中国茶叶加工》2015年第4期31-34,76,共5页China Tea Processing

基　　金：浙江省农业成果转化工程(2012T202-06)

摘　　要：红茶和绿茶全茶粉的营养成分和功效物质存在差异,因此它们对小麦粉面团的流变学特性的影响也不同,为了更好地开发茶烘焙食品,利用粉质仪和拉伸仪测定含红茶和绿茶全茶粉的面团的流变学性质。结果表明:两个茶类的全茶粉对小麦粉面团的粉质拉伸特性都有较显著的影响,主要表现为面团的吸水率增加,面团形成时间和稳定时间显著上升;面团的拉伸曲线面积、拉伸阻力、拉伸比例增加,延伸度有所下降;两者之中,绿茶全茶粉对小麦粉面团粉质拉伸特性的影响又要大于红茶全茶粉。Due to the differences in nutritional ingredients and functional substances between black tea powder and green tea powder, these two types of tea powder have different impact on wheat dough rheological characteristics. In order to improve the development of bakery products, this paper used farinograph and extensograph to test the impact of two types of tea powder on wheat dough rheological characteristics. The results showed that these two types of tea powder have a significant influence on extensograph feature of the wheat dough. The water absorption rate, formation time and stabilization time of the dough increased, as well as its tensile curve, stretch resistance and stretch ratio. On the contrary, extension of dough was decreased. The impact of green tea- powder was greater than that of the black tea-powder.

关 键 词：粉质 拉伸 全茶粉 面团 流变学 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS272.5[轻工技术与工程—食品科学与工程]