挤压膨化玉米粉对油条加工品质影响研究  

Effect of addition of extruded corn flour to wheat flour on the quality of fried dough sticks

作　　者：刘卫光 高杰 胡喜萍 钟昔阳 LIU Wei-guang;GAO Jie;HU Xi-ping;ZHONG Xi-yang(School of Food Science and Engineering,Hefei University of Technology,Hefei 23000)

机构地区：[1]合肥工业大学食品科学与工程学院,合肥230009

出　　处：《食品科技》2018年第9期215-221,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31271931)

摘　　要：主要研究了膨化玉米粉对油条面团流变学特性、微观结构及油条品质的影响,并探讨了相关作用机制。研究结果表明:随着膨化玉米粉添加量的增加,面团的吸水率、弱化度显著增加,面团形成时间和稳定时间显著下降。此外,面团拉伸阻力及最大拉伸阻力先上升后下降,延伸度逐渐减小。面团在膨化玉米粉添加量为10%时具有良好的微观网络结构,所得到的油条比容、弹性和咀嚼性增加,硬度和含油率降低,色泽得到改善提高,油条品质最佳。Effect of addition of extruded corn flour to wheat flour on the microstructure and rheological properties of dough, and the quality of fried dough sticks were investigated. And the mechanism of this effect was also discussed. The results showed that, when the ratio of extruded corn flour to wheat flour increased, the water absorption, degree of softening of dough increased significantly, while development time and stability time of dough remarkably decreased. In addition, the stretch resistance and maximum stretch resistance of dough increased firstly and then decreased, while the extensibility decreased gradually. When 10% extruded corn flour was added to wheat flour, dough had a fine microscopic network and the specific volume, elasticity, and chewiness of fried dough sticks obtained increased; meanwhile, the hardness and the oil content of fried dough sticks decreased, with fried dough sticks being an improved color and the best quality.

关 键 词：油条 膨化玉米粉 流变特性 质构特性 比容 含油率 色泽 微观结构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]