变性淀粉对冷冻面团水分特性的影响  

Effect of modified starch on water characteristics of frozen dough

作　　者：王亚楠[1] 侯召华[1] 檀琮萍[1] 崔波[1] WANG Ya-nan HOU Zhao-hua TAN Cong-ping CUI Bo(School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, Shandong, Chin)

机构地区：[1]齐鲁工业大学食品科学与工程学院,山东济南250353

出　　处：《粮食与油脂》2017年第6期63-65,共3页Cereals & Oils

基　　金：山东省高等学校科技计划项目(J11LC12)

摘　　要：探讨了醋酸酯马铃薯淀粉对冷冻面团水分特性的影响。面团中分别添加不同量的醋酸酯马铃薯淀粉,利用脉冲核磁共振仪测定面团特水力。结果表明:醋酸酯马铃薯淀粉显著增加了冷冻面团持水力,且持水力随醋酸酯马铃薯淀粉添加量的增加而增大;添加量为15%时,持水力达到最大值;与淀粉面团相比,醋酸酯马铃薯淀粉面团中不可冻结水的相对面积增大,不可冻结水的弛豫时间显著降低,这表明添加醋酸酯马铃薯淀粉减弱了水分子的移动性,使面团中水分相对难冻结,减轻了面团冻结过程中的结构损伤。The effect of acetate potato starch on moisture characteristics in frozen dough was studied. The different amounts of acetate potato were added into dough, the water holding capacity（WHC） of dough was analyzed by nuclear magnetic resonance （NMR）. The results showed that acetate potato starch could significantly improve the water holding capacity of frozen dough. With the increase of the additive amount of acetate potato starch, water holding capacity increased; The water holding capacity reached the maximum when the additive amount was 15%. The relative area of bound water in dough containing acetate potato starch was significantly increased and the relaxation time of bound water was reduced. Compared with that in raw strarch dough, acetate potato starch in dough could weaken the mobility of water, improve the difficulty of freezing and decrease the structure damage of dough in the freezing process.

关 键 词：冷冻面团 醋酸酯马铃薯淀粉 持水力 横向弛豫时间 

分 类 号：TS202.3[轻工技术与工程—食品科学]