添加不同粉碎处理香菇粉对面团流变学特性的影响  

Effects of Addition of Lentinus edodes Powders Processed by Different Grinding Methods on Rheological Properties of Wheat Dough

作　　者：张月巧[1] 陈龙[1] 卢可可[1] 明建[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学国家食品科学与工程实验教学中心,重庆400715

出　　处：《食品科学》2015年第3期12-17,共6页Food Science

基　　金：国家高技术研究发展计划(863计划)项目(2011AA100805-2);国家自然科学基金面上项目(31271825);重庆市科技攻关计划项目(CSTC 2011AC1010)

摘　　要：本实验以香菇为原材料,研究4种不同粉碎处理香菇伞粉和柄粉对面团流变学特性的影响。结果表明:超微粉碎能显著提高香菇伞粉和柄粉中的可溶性膳食纤维含量。与对照组相比,混合面团的吸水率和弱化度升高,形成时间、稳定时间和粉质质量指数减少,使面团出品率上升,面筋筋力下降;香菇粉的添加量越大,对面团粉质特性的弱化程度越大;在相同添加量下,香菇粉的粒径越小,面团的形成时间和稳定时间越长。与对照面团的拉伸特性相比,混合面团的能量、延伸性下降,恒定变形拉伸阻力、拉伸比例上升,说明香菇粉的添加对于面团的拉伸特性有较强的负面作用。综合比较,添加0.25%纳米超微粉碎香菇粉的面团拉伸特性最优。In this study, the rheological properties of wheat doughs made with the addition of Lentinus edodes powders were evaluated. The results showed that the content of soluble dietary fiber in the cap and stalk was significantly increased by superne grinding. Compared with the control group(with no added Lentinus edodes powerthe water absorption and weakening degree of the mixed dough were increased while the dough development time and stability time, and farinograph quality number were decreased. In addition, an increase in dough yield and a decrease in gluten strength were observed. The larger the addition amount of Lentinus edodes powders wasthe worse dough farinograph characteristics were. At the same amount of Lentinus edodes powders, when the powder particle size was smaller, the dough development and stability time were longer. Compared with the control group, the energy and extensibility of the mixed dough were decreased while the tensile resistance and stretching ratio were increased. Therefore, addition of Lentinus edodes powders had a strong negative effect on dough extensogragh characteristics. However, addition of 0.25% nano-micronized powder had the most beneficial effect.

关 键 词：香菇粉 面团 超微粉碎 流变学特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]