亚麻籽粕对小麦面团特性的影响  

Effects of flaxseed meal on the characteristics of wheat dough

作　　者：杨波[1] 王晓彤 周盛敏 杨光[1] YANG Bo;WANG Xiaotong;ZHOU Shengmin;YANG Guang(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Wilmar(Shanghai)Biotechnology Research&Development Center Co.,Ltd.,Shanghai 200137,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《上海理工大学学报》2023年第2期145-152,共8页Journal of University of Shanghai For Science and Technology

基　　金：上海市人才发展资金资助项目(2018126);上海市青年科技启明星计划(19QB1400200)。

摘　　要：为探究亚麻籽粕作为配料粉的加工适用性,以丰富传统发酵面制品的种类,将冷榨亚麻籽粕按不同比例(5%~50%)与小麦粉复配,分析其对小麦面团的热机械学、热力学、流变学、面筋含量及微观结构的影响。结果表明:随亚麻籽粕添加量的增大,面团吸水率增大,回生值和面团的形成时间降低;复配粉的糊化温度升高;面团发酵的最大高度和产CO_(2)总量下降,气体保留率升高;弹性模量和粘性模量先增大后减小;面筋含量减少且有序结构略有降低,面团网络结构连续性变差。当亚麻籽粕添加量在5%~25%之间时,对小麦面团特性的影响较小,而当添加量超过25%时,小麦面团的特性严重劣变。综上,为了保持面制品感官品质,提高亚麻籽粕的利用率和面制品的营养价值,亚麻籽粕的添加量不宜超过25%。To explore the utilization of flaxseed meal in traditional fermented flour products,the effects of cold-pressed flaxseed meal on the characteristics of wheat dough were evaluated.Thermal mechanics,thermodynamics,rheology,gluten content and microstructure of the wheat dough mixed with coldpressed flaxseed meal were analyzed.The results show that water absorption of the dough is increased with the addition of cold-pressed flaxseed meal.Retrogradation of the wheat dough mixed with coldpressed flaxseed meal is retarded compared with the whole wheat dough.The addition of cold-pressed flaxseed meal can reduce the formation time of the dough.The addition of cold-pressed flaxseed meal can improve the gelatinization temperature of the whole wheat flour.The maximum fermentation height and total CO_(2) production of the dough mixed with could-pressed flaxseed meal are decreased,while the gas retention rate is increased.The elastic and the viscous modulus of the mixed dough show an increase and decrease pattern with the increment of cold-pressed flaxseed meal.The gluten content and the ordered structure decrease slightly,and the continuity of dough network structure becomes worse.When the addition of flaxseed meal is within the range of 5%~25%,the influence of flaxseed meal on the characteristics of wheat dough is small.However,when the addition of flaxseed meal is above 25%,significant quality deteoration of the dough is observed.In conclusion,the addition of flaxseed meal should be kept below 25%to maintain the sensory quality,and improve the application of flaxseed meal and the nutritional value of wheat flour products.

关 键 词：亚麻籽粕 面团 回生值 流变特性 网络结构 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]