磷酸酯双淀粉对面粉品质的影响  

The Effect of the Distarch Phosphate on the Quality of the Wheat Flour

作　　者：郭嘉林[1] 杨小芝[1] GUO Jialin;YANG Xiaozhi(Luohe Medical School,Luohe 462002)

机构地区：[1]漯河医学高等专科学校,漯河462002

出　　处：《食品工业》2021年第8期154-157,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-LYZKYYB02)。

摘　　要：磷酸酯双淀粉在面制品中具有重要的应用价值,为了揭示磷酸酯双淀粉对面制品的品质影响,该文就磷酸酯双淀粉对面粉粉质、拉伸、白度、湿面筋质量分数、湿面筋指数、降落数值的影响进行了研究。试验结果表明,在面粉中添加2%~8%的磷酸酯双淀粉,对面粉的粉质、面粉白度特性影响作用不大,对面团的拉伸特性具有降低作用,面粉湿面筋质量分数、面粉降落数值略微降低,湿面筋指数增加幅度较大。因此,在面粉中添加磷酸酯双淀粉,根据面制品的种类选择适宜的添加量,对制备出品质合格的面制品具有一定意义。The distarch phosphate was a kind of thickener,which was applied significantly in the food made by the wheat flour,in order to find out the effect rule of the distarch phosphate on the quality of the food made by the wheat flour,the rheology,farinograph,whiteness,wet gluten,the wet gluten index and the falling number of the wheat flour were researched systematically.When adding the distarch phosphate to the flour from 2%to 8%,the property of the rheology was changed slightly,The tensile indexes of the 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.In conclusion,the proper dosage of the distarch phosphate was chosen properly according to the kings of the food made of the flour to make the qualified food.

关 键 词：磷酸酯双淀粉 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]