硬脂酰乳酸钙对面粉理化指标的影响研究  

The effect of calcium stearoyl lactate on the physicochemical index of the wheat flour

作　　者：韩小存 HAN Xiao-cun(Zhengzhou Tourism College,Zhengzhou 450009,Henan,China)

机构地区：[1]郑州旅游职业学院,河南郑州450009

出　　处：《粮食与油脂》2020年第10期101-103,共3页Cereals & Oils

摘　　要：研究硬脂酰乳酸钙对面粉粉质、拉伸、白度、湿面筋含量、面筋指数、降落数值的影响。结果表明:在面粉中添加硬脂酰乳酸钙(≤0.5%),能够增加面团稳定时间、面团拉伸面积、面团拉伸阻力、面粉的白度值、面粉湿面筋含量和面筋指数,降低面粉弱化度和面粉降落数值。综合分析,硬脂酰乳酸钙对面粉品质具有较大的改良作用。The effects of calcium stearoyl lactate on flour quality,stretch,whiteness,wet gluten content,wet gluten index,and fall value were studied.The results showed that dough stability time,dough stretching area,dough stretching resistance,flour whiteness,flour wet gluten content and gluten index were increased when adding calcium stearoyl lactate(≤0.5%)to flour,at the same time,flour weakness and flour fall value were reduced.Comprehensive analysis showed that the calcium stearoyl lactate has a greater effect on improving the quality of flour.

关 键 词：硬脂酰乳酸钙 面粉 品质 理化指标 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]