温度对调制面团性能影响研究  

Effect of temperature on the modulation dough properties

作　　者：拱姗姗 刘长虹[1] 徐一哲[1] 屈凌波[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2016年第7期170-173,共4页Food Science and Technology

基　　金：十二五国家科技支撑计划项目(2012BAD37B04)

摘　　要：研究了不同加水温度调制面团对面团全质构特性和持气性的影响。运用TA-XT2I质构仪测定面团TPA、抗拉伸力和延展度,同时应用面团体积法测定面团发酵情况。结果表明:在不同的温度条件下,面团质构特性的改变与淀粉颗粒和蛋白质分子本身的特性和与水分子的结合程度有关。淀粉糊化、蛋白质变性严重弱化面筋结构。加水温度约为50℃时,面团面筋网络韧性、弹性和延展性较好,面团所需拉伸断裂力小,拉伸距离变大。发酵产生的CO_2气体使面团体积膨胀。当面团中气体饱和后,部分CO_2气体逸出,面团部分坍陷,体积减小。The objective of this study was to evaluate the effect of different water temperatures on the texture properties and holding-gas of dough. A texture analyser TA-XT2I was used to measure dough texture profile analysis（TPA）, tensile strength and extensibility. Meanwhile, dough volume method was used to measure dough fermentation situation. The results showed that under different temperature conditions, changes in the texture properties of dough was relevant to the characteristics of starch granule and protein molecule and the degree of bound water. Starch gelatinization and protein denaturation evidently weakened the gluten structure. When the water temperature was about 50 ℃, dough gluten network toughness, elasticity and extensibility were good which led to a small tensile breaking force and a large stretching distance. CO_2 produced by fermentation made the dough volume expansion. When the gas was saturated, part of the CO_2 gas escaped. Thus the surface portion of dough collapsed and the dough volume decreased.

关 键 词：温度 蛋白质 淀粉 面团特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]