茶多酚对高筋粉面团流变特性的影响  

Effect of Tea Polyphenols on Rheological Properties of High-Gluten Wheat Dough

作　　者：张海华[1] 朱跃进[1] 张士康[1] 徐忠[2] 时朋[2] 黄赟赟[1] 李大伟[1] 

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]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品科学》2016年第13期42-46,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD36B06)

摘　　要：为明确茶面制品中茶多酚对面团流变特性的影响,采用粉质仪、拉伸仪、面筋强度仪和流变仪对茶多酚和高筋小麦粉混合面团的流变特性进行研究。结果表明:高筋粉面团流变特性各指标的变化与茶多酚添加量相关,当茶多酚添加量为0.5%时,能显著延长高筋粉面团的形成时间、稳定时间,提高拉伸阻力、拉伸比例、剪切回复角和黏性、弹性模量;茶多酚添加量增大至1.0%时,面团的形成时间缩短,剪切回复角、黏弹模量等部分指标开始下降;茶多酚添加量增大至2.0%、3.0%时,几乎所有指标相较于0.5%茶多酚添加量时都有所降低,推测这主要是由茶多酚的还原性和茶多酚-面筋蛋白复合体的形成所致。The rheological properties of high-gluten wheat dough with addition of tea polyphenols（TPs） were explored with farinograph, extensograph, glutograph and AR-G2 rheometer. Wheat dough rheological properties showed TPs content dependence. The addition of 0.5% TPs resulted in an increase in dough formation time, stability time, stretch resistance, stretch ratio, shear relaxation angle and viscoelastic moduli. Nevertheless, dough formation time, relaxation angle and viscoelastic moduli declined upon the addition of 1.0% TPs. By further increasing the amount of TPs added to 2.0% and 3.0%, almost all indexes were reduced to levels lower than those observed with the addition of 0.5% TPs. This phenomenon may be hypothetically due to the reducibility of TPs and the formation of TP-gluten protein complex.

关 键 词：小麦面团 茶 茶多酚 流变特性 粉质 拉伸 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]