添加不同粒度紫苏粕对蒸烤馒头面团流变学特性的影响  

Effects of Addition of Peril a Meal Powder of Different Granularity on Rheological Properties of Wheat Dough of Steamed and Baked Bread

作　　者：冷进松[1,2] 朱珠 王磊鑫[1] 白春启[3] 

机构地区：[1]吉林工商学院食品工程学院,长春130507 [2]粮油食品深加工吉林省高校重点实验室,长春130507 [3]河南工业大学粮油食品学院,河南450001

出　　处：《食品工业》2016年第12期17-21,共5页The Food Industry

基　　金：吉林省科技厅科技支撑计划重大科技攻关专项(编号:20130204044NY)

摘　　要：以面包粉为试验材料,采用7个添加量(2%,4%,6%,8%,10%,12%和14%)和2个粒度(80和100目)进行测试,分析紫苏粕粉添加量、粒度对面团流变学特性的影响。随着紫苏粕粉添加量的增加,面团拉伸面积、拉伸长度、形成时间、稳定时间和粉质质量指数呈现逐渐下降趋势;吸水率、弱化度随着紫苏粕粉添加量与粒度的增大,均呈现升高趋势;拉伸阻力、最大拉伸阻力、拉伸比和最大拉伸比随着添加量的增加呈先上升后下降的趋势。紫苏粕粒度在100目时,其吸水率、稳定时间、粉质质量指数、拉伸阻力、最大拉伸阻力和拉伸长度较80目紫苏粕粉高,而拉伸比、最大拉伸比较80目紫苏粕粉小,说明紫苏粉粒度和添加量的不同对面团的流变学特性有显著影响。综合比较,添加8%粒度为100目的紫苏粉的面团流变学特性最优。Taking bread flour as the test material, using seven addition （2%, 4%, 6%, 8%, 10%, 12% and 14%） and 2 particle sizes （80 and 100 meshes） were tested, analysis on effect of perilla meal addition and granularity on dough rheological properties. With the increase of the addition ofperilla meal, the dough extension area, stretched length, formation time, stability time, farinograph quality number had decreased gradually; Water absorption rate and degree of softening with perilla meal addition and granularity increases, showed increasing trend; Tensile resistance, the maximum tensile resistance, tensile ratio and the maximum tensile ratio increased at first and then decreased trend with increase of addition. Perilla meal granularity in 100 meshes, water absorption rate, stable time, farinograph quality number, tensile resistance, the maximum tensile resistance and stretching length of it was higher than 80 meshes perilla meal powder, while the tensile ratio, the maximum tensile of it was lowers than 80 meshes perilla meal powder. It showed that granularity and addition had significant influence on rheological properties. Comprehensive comparison, addition 8% and 100 meshes perilla meal powder had optimal dough rheological characteristics.

关 键 词：紫苏粕 蒸烤馒头 面团 流变学特性 粒度 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]