油橄榄果渣对面粉及面团理化特性的影响  

Effects of Olive Pomace on the Physicochemical Properties of Wheat Flour and Dough

作　　者：黄俊僮 张华玲[1,2] 洛桑卓玛 迟原龙 姚开[1] 贾冬英[1] HUANG Juntong;ZHANG Hualing;Luosang Zhuoma;CHI Yuanlong;YAO Kai;JIA Dongying(College of Biomass Science&Engineering,Sichuan University,Chengdu 610065;Dianxi Normal University of Science&Technology,Lincang 677000;Quality Supervision&Inspection Institute of Tibet Autonomous Region,Lasa 850000)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]滇西科技师范学院,临沧677000 [3]西藏自治区产品质量监督检验所,拉萨850000

出　　处：《食品工业》2021年第1期24-28,共5页The Food Industry

基　　金：国家自然科学基金项目(31371775)。

摘　　要：将油橄榄果渣粉以不同比例与小麦粉混匀,得到4种混合粉,研究该4种混合粉的化学组成、糊化特性及其面团流变和质构特性。结果表明,随着油橄榄果渣粉添加量的增加,混合粉的糊化温度逐渐升高,峰值黏度、最低黏度、最终黏度和衰减值显著降低,面团的形成与稳定时间缩短,吸水率、评价值、最大抗延伸阻力、延伸度、拉伸能量、弹性和内聚性减小,其弱化度、硬度、黏附性、胶黏性和回复性增大。当混合粉中油橄榄果渣粉添加量不超过10%时,其具有较好的糊化特性和面团特性,可用于制作面条和面包等食品。Four kinds of mixed flours were obtained by mixing different ratios of olive pomace powder with fine wheat flour,and their composition,pasting properties,rheological properties and textural properties of the dough were studied.As the ratios of olive pomace powder increased,the gelatinization temperature of the mixed flour gradually increased,but its peak viscosity,the lowest viscosity,the final viscosity and the attenuation value decreased significantly;The development time and stability time of the dough shortened,and its maximum extension resistance,elongation and tensile energy decreased,so did its water absorption,evaluation value,elasticity and cohesiveness;The softening degree,hardness,adhesion,gumminess and the resilience of the dough increased.When the ratio of olive pomace powder in the mixed flour was not more than 10%,the flour still had relatively good pasting properties and dough performance,and it could be used to make noodles and bread.

关 键 词：油橄榄果渣 糊化特性 流变特性 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS229[轻工技术与工程—食品科学与工程]