菊粉对面团流变性及冷冻面团烘焙特性的影响  

Effect of inulin on rheological of dough and baking properties of frozen dough

作　　者：王洋洋 李芳 王学东 陈挚 唐晨希 周建军 WANG Yang-yang1, LI Fang1,2, WANG Xue-dong1,3., CHEN Zhi4, TANG Chen-xi1, ZHOU Jian-jun1(1 .College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023; 2.Hubei Key Laboratory for Processing and Transformation of Agricultural Product, Wuhan 430023; 3.Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023; 4.Wuhan Qianji Food Co., Ltd., Wuhan 43220)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省农产品加工与转化重点实验室,武汉430023 [3]大宗粮油精深加工省部共建教育部重点实验室,武汉430023 [4]武汉仟吉食品有限公司,武汉432200

出　　处：《食品科技》2018年第3期238-244,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31371832);湖北省科技支撑计划项目(2105BBA156);武汉市高新技术成果转化与产业化项目(2015020303010171)

摘　　要：研究不同添加量(0%、2.5%、5.0%、7.5%)的短链菊粉、长链菊粉对面团流变学特性及冷冻面团烘焙特性的影响。结果表明,无论是加入短链还是长链菊粉,添加量大于5%时面团吸水率显著降低;与空白组相比,面团的形成时间、稳定时间均随菊粉添加量的增多而逐渐延长,弱化度则逐渐降低;短链菊粉、长链菊粉均使面团的糊化温度升高,峰值黏度、衰减值、回生值降低;添加短链或长链菊粉均能使面团的弹性模量和黏性模量增加,但长链菊粉对面团黏弹性的改善效果更优。烘焙特性研究结果表明,无论冻藏与否,短链或长链菊粉的添加均能提高面包比容,但面包硬度增大、弹性降低。综合样品感官评分结果显示,短链菊粉的最适添加量为5.0%,而长链菊粉的最适添加量为2.5%。The effect of different addition proportions（O%, 2.5%, 5.0%, 7.5%） of short-chain inulin and long- chain inulin on rheological properties of dough and baking properties of frozen dough were investigated. The results showed that the water absorption decreased significantly when the addition of inulin was more than 5%. Compared with the blank group, the development time and stable time of dough gradually increased with the increase of inulin content, and the softening degree gradually decreased. Short-chain and long-chain inulin have increased the gelatinization temperature of dough, decreased peak viscosity, breakdown and setback. The storage modulus and loss modulus of dough increased with the addition of inulin, but the effect of long-chain inulin on dough viscoelasticity was better than short-chain inulin. Baking characteristics showed that, whether frozen or not, addition short-chain inulin and long-chain inulin increased the specific volume of bread, but increased the hardness and decreased the springiness of bread. According to sensory evaluation, the optimal addition of short-chain inulin was 5.0%, and the optimal addition of long-chain inulin was 2.5%.

关 键 词：菊粉 流变学 冷冻面团 烘焙特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]