外源添加食盐、牛奶和蔗糖对小麦面筋力学特性的影响  

Effect of Addition of Salt,Milk and Sucrose on Mechanical Property of Wheat Gluten

作　　者：贾峰[1] 柳甜甜[1] 王震磊 周晓配 刘霄龙[1] 王金水[1] Jia Feng;Liu Tiantian;Wang Zhenlei;Zhou Xiaopei;Liu Xiaolong;Wang Jinshui(College of Bioengineering, Henan University of Technology, Zhengzhou　450001, China)

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《现代食品》2016年第14期56-59,共4页Modern Food

基　　金：郑州市普通科技攻关计划项目(编号:N2013G0077;小麦产后品质劣变的分子机理研究);河南省教育厅科学技术研究重点项目(编号:13A550166);河南工业大学博士基金项目(编号:2012BS013);河南工业大学校基础研究重点培育基金(编号:2013JCYJ05)

摘　　要：以强筋、中筋和弱筋三种不同筋力的小麦面粉为材料,研究了添加食盐、蔗糖和牛奶等外源物质对小麦粉面筋力学特性的影响。结果表明:在面粉中添加少量的食盐,可以提高面筋的硬度和面筋的黏弹性,有助于改善面团的力学特性;在面粉中添加一些蔗糖,对于面筋的硬度影响不大,但却较大幅度降低面筋的黏弹性,弱化面筋的力学特性;在面粉中添加一定量的牛奶,可以提高面筋的硬度,尤其是低筋粉的面筋硬度,并有助于提高面筋的黏弹性,特别是面筋的黏性。This article studied the effects of adding salt, milk or sugar on mechanical properties of wheat gluten in weak, medium and strong gluten wheat flour, respectively. The results showed that it could improve the hardness of gluten and gluten viscoelasticity in the dough to add a small amount of salt, and improve the mechanical properties of the flour. It had little effect on the hardness of gluten to add some sugar in the dough. However, it had greatly reduced the gluten viscoelasticity and weakened the mechanical properties of gluten. It could improve the hardness of gluten in the dough to add a certain amount of milk, especially the gluten hardness of low gluten flour, and improve gluten viscoelasticity, especially the viscous properties of gluten.

关 键 词：小麦面筋 筋力学特性 食盐 牛奶 蔗糖 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]