无机盐对小麦粉面团流变学特性的影响  

The Effect of Inorganic Salts on Rheological Properties of Wheat Flour Doughs

作　　者：邢亚楠[1] 张影全[1] 刘锐[1] 张波[1] 魏益民[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工重点实验室,北京100193

出　　处：《中国食品学报》2016年第9期77-86,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：现代农业产业技术体系建设专项(CARS-03);公益性行业(农业)科研专项经费资助(201303070)

摘　　要：分析钠盐对面团流变学特性的作用及量效关系，探讨钠盐对小麦面粉面团流变学特性的影响规律。以3种商业面粉（特-粉、富强粉、上白粉）为试验材料，添加食盐、碳酸钠、磷酸二氢钠3种品质改良剂，每种改良剂设4-5个添加比例，分析其面团流变学参数的变化规律。结果表明，在添加范围，添加钠盐的面团流变学参数与对照组有显著或极显著差异。采用0．5％～2．0％食盐处理面团的吸水率、延伸性显著低于对照组，0．5％-2．0％处理的稳定时间、粉质质量指数、拉伸阻力、最大拉伸阻力显著或极显著高于对照组，采用1．0％-2．0％处理的面团的拉伸能量极显著高于对照组。0．05％-0．25％碳酸钠处理的面团的稳定时间、粉质质量指数显著或极显著高于对照组，0．05％～0．25％处理的面团的弱化度显著或极显著低于对照组，0．05％～0．20％处理的面团的延伸性显著或极显著低于对照组，0．05％-0．15％处理的拉伸阻力显著高于对照．0．05％添加比例处理的最大拉伸阻力显著高于对照。0．2％和0．4％磷酸二氢钠处理的稳定时间显著高于对照组，0．5％处理的粉质质量指数显著高于对照组，0．2％-0．4％处理的拉伸能量、拉伸阻力显著或极显著高于对照组．0．1％-0．5％处理的最大拉伸阻力显著或极显著高于对照组。研究结论：食盐可提高稳定时间、粉质质量指数、拉伸能量、拉伸阻力、最大拉伸阻力，降低吸水率和延伸性。碳酸钠可提高稳定时间、粉质质量指数、拉伸阻力、最大拉伸阻力，降低弱化度和延伸性。磷酸二氢钠可提高稳定时间、粉质质量指数、拉伸能量、拉伸阻力和最大拉伸阻力。Salt, sodium carbonate, sodium dihydrogen phosphate are commonly used in the noodle processing. They are proved to improve the quality of noodles. The paper aims to investigate the effect of inorganic salts on rheological characteristics of wheat dough. The theological characteristics of blends were analyzed using three kinds of wheat flour with four to five different additions of above three kinds quality improver. Results showed that there was significant difference between treatment and control group. 0.5%-2.0% table salt treated produced lower water absorption and extensibility and higher stability, farinogram quality number （FQN）, resistance to extension and maximum resistance; 1.0%-2.0% treated produced higher energy. 0.05%-0.25% sodium carbonate treated produced higher stability, FQN and lower softening; 0.05%-0.20% treated produced lower extensibility; 0.05%-0.15% treated produced higher resistance to extension; 0.05% treated produced higher maximum resistance. The addition of sodium dihydrogen phosphate resulted in raise of stability at concentration 0.2% and 0.4%; 0.5% treated produced higher FQN; 0.2%-0.4% treated produced higher energy and resistance to extension; 0.1%-0.5% treated produced maximum resistance. Thus, the addition of salt increased stability, FQN, energy resistance to extension, maximum resistance and decreased water absorption and extensibility, sodium carbonate increased stability, FQN, resistance to extensibility, and decreased softening and extensibility; sodium dihydrogen phosphate addition increased stability, FQN, energy, resistance to extension and maximum resistance.

关 键 词：小麦面粉 无机盐 面团流变学特性 粉质仪 拉伸仪 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]