磷酸酯双淀粉对面粉理化指标的影响  

Effects of distarch phosphate on physicochemical index of wheat flour

作　　者：韩小存 杨小芝[2] 郭嘉林[2] HAN Xiao-cun;YANG Xiao-zhi;GUO Jia-lin(Zhengzhou Tourism College,Zhengzhou 450009,Henan,China;Luohe Medical School,Luohe 462002,Henan,China)

机构地区：[1]郑州旅游职业学院,河南郑州450009 [2]漯河医学高等专科学校,河南漯河462002

出　　处：《粮食与油脂》2018年第12期40-42,共3页Cereals & Oils

摘　　要：为了揭示磷酸酯双淀粉对面制品的品质影响,研究了磷酸酯双淀粉对面粉粉质、拉伸、白度、湿面筋含量、湿面筋指数、降落数值的影响。结果表明,在面粉中添加1%～7%的磷酸酯双淀粉,面粉的粉质变化较小,面团的拉伸指标降低幅度较大,面粉湿面筋含量略微降低,湿面筋指数增加幅度较大,面粉白度变化较小,面粉降落数值略微降低。因此,应根据面制品的种类,选择适宜的磷酸酯双淀粉添加量,以制备出品质合格的面制品。In order to find out the effect rule of the distarch phosphate on the quality of wheat flour product, farinograph, extensigraph, whiteness, wet gluten, wet gluten index and falling number of wheat flour were researched systematically. When adding the distarch phosphate to the flour 1 %-7 %, the property of farinograph was changed slightly, the extensigraph of dough was dropped down obviously, the wet gluten content was decreased slightly, the index of the wet gluten content was increased obviously, the whiteness value of the wheat flour changed slightly and the falling number was decreased slightly. Therefore, according to the type of flour products, the appropriate amount of distarch phosphate should be selected to prepare qualified flour products.

关 键 词：磷酸酯双淀粉 面粉 品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]