加盐量对面团特性及手抓饼品质的影响  

Effect of Salt Addition on the Characteristics of Dough and Quality of Hand-grabbed Cakes

作　　者：展小彬 温纪平[1] 齐笑笑 朱慧雪 刘梦 黄梦凡 王静[1] 刘帅[1] ZHAN Xiaobin;WEN Jiping;QI Xiaoxiao;ZHU Huixue;LIU Meng;HUANG Mengfan;WANG Jing;LIU Shuai(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品工业科技》2023年第7期60-66,共7页Science and Technology of Food Industry

基　　金：“十四五”国家重点研发计划项目(2021YFD2100901)。

摘　　要：本文研究了和面时加入不同比例的盐对面团特性及手抓饼品质的影响,并结合面片色泽、面团水分分布、面团拉伸特性、面团动态流变特性以及游离巯基和二硫键等指标进行综合分析。结果表明:加盐量为3%时面片亮度值最高为86.50,面片色泽最好;结合水和自由水比例随加盐量增加而降低,半结合水比例升高;随着盐添加量的增加,面团最大拉伸力呈增加趋势,拉伸距离、拉伸面积先增加后降低;面团弹性模量和粘性模量随着加盐量增加而增加;游离巯基含量先降低后上升,二硫键先上升后降低,加盐量在3%时游离巯基含量最低,二硫键含量最高;手抓饼的质构特性在加盐量为2%时达到最优,此时手抓饼感官评分达到最高分87.31。综上所述,适量食用盐的添加可以改善面团的加工特性及手抓饼品质。The effects of adding different proportions of salt on the quality of dough and hand-grabbed cakes were investigated,and the comprehensive analysis was carried out with respect to the dough color,moisture distribution,tensile properties,dynamic rheological properties,and free sulfhydryl groups and disulfide bonds.The results showed that the brightness value of the dough sheet reached the highest value of 86.50 at 3% salt addition,and the color of the dough was the best.The proportion of bound water and free water decreased with the increase of salt addition,and the proportion of semi-bound water increased.With the increase of salt addition,the maximum tensile force of tough increased,tensile distance and tensile area of dough increased first and then decreased.The characteristic elastic modulus and viscosity modulus of the dough increased with the increase of salt addition.The free sulfhydryl content decreased first and then increased,and the disulfide bond content increased first and then decreased,when the salt content was 3%,the free sulfhydryl content was the lowest,and the disulfide bond content was the highest.The textural properties of the hand-grabbed cakes were optimized at 2% salt addition,and the sensory score of the hand-grabbed cakes reached the highest 87.31.In conclusion,the addition of edible salt can improve the processing characteristics of dough and the quality of hand-grabbed cakes.

关 键 词：加盐量 面片色泽 水分分布 流变特性 二硫键 手抓饼品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]