人造奶油、起酥油对面粉品质的影响  

The Effect of Margarine and Shortening on the Quality of Flour

作　　者：豆康宁[1] 张臻[1] 董彬 郭嘉林[1] DOU Kangning;ZHANG Zhen;DONG Bin;GUO Jialin(Henan Engineering Research Center of Leisure Food,Food Nutrtion Department,Luohe Medical College,Luohe 462002;Henan Kening Biological Technology Co.,Ltd.,Zhengzhou 450000)

机构地区：[1]漯河医学高等专科学校食品营养系河南省休闲食品工程技术研究中心,漯河462002 [2]河南科凝生物科技有限公司,郑州450000

出　　处：《食品工业》2021年第7期139-142,共4页The Food Industry

基　　金：漯河医学高等专科学校2020年度创新创业发展能力提升工程科研类项目(项目编号:2020-LYZKYYB022)。

摘　　要：研究人造奶油和起酥油对面粉品质的影响。试验结果表明,在面粉中适量添加人造奶油和起酥油,能够降低面团的吸水率、增加面团的稳定时间、提高面团的拉伸面积、降低面粉的白度、增加湿面筋含量、降低面粉降落数值。与起酥油相比,人造奶油对面粉品质的改良作用更好。可根据具体的食品品质要求,选择合适的油脂品种和添加量,以制作出合格的产品。The effects of margarine and shortening on flour quality were studied. The experimental results showed that adding margarine and shortening in the flour could reduce the water absorption of the dough, increase the stability time of the dough, increase the stretched area of the dough, reduce the whiteness of the flour, increase the wet gluten content, and reduce the flour falling value. Compared with shortening, margarine could improve the quality of flour better. According to the specific food quality requirements, the appropriate oils and fats varieties and addition amount could be selected to produce qualified products.

关 键 词：人造奶油 起酥油 面粉 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]