CAJ | 학술논문

采用粉质仪、快速黏度分析仪和流变仪研究添加黄原胶、κ-卡拉胶、魔芋胶和瓜儿豆胶对小麦粉粉质特性、糊化特性及面团流变特性的影响.研究结果表明,亲水胶体可以提高小麦粉的黏度,改善面团的黏弹特性,不同亲水胶体的作用效果存在差异,添加质量分数1%的黄原胶和魔芋胶后小麦粉吸水率分别增大了4.9%和7.9%,添加质量分数1%黄原胶、κ-卡拉胶和瓜儿豆胶后小麦粉糊的糊化温度分别降低了21.35℃、18℃、14.7 ℃,添加黄原胶和瓜儿豆胶能够显著地提高面团的稳定性,而添加魔芋胶能够延缓淀粉的重结晶特性.
채용분질의、쾌속점도분석의화류변의연구첨가황원효、κ-잡랍효、마우효화과인두효대소맥분분질특성、호화특성급면단류변특성적영향.연구결과표명,친수효체가이제고소맥분적점도,개선면단적점탄특성,불동친수효체적작용효과존재차이,첨가질량분수1%적황원효화마우효후소맥분흡수솔분별증대료4.9%화7.9%,첨가질량분수1%황원효、κ-잡랍효화과인두효후소맥분호적호화온도분별강저료21.35℃、18℃、14.7 ℃,첨가황원효화과인두효능구현저지제고면단적은정성,이첨가마우효능구연완정분적중결정특성.
The effects of adding different hydrocoUoid,namely xanthan,K-carrageenan,konjak gum or guar gum on the farinograph parameters and pasting properties of wheat flour and the rheological properties of dough were compared and studied by using farinogragh,rapid viscosity analyzer and rheometer.Results: Hydrocolloids increase the pasting viscosity of wheat flour and improve the viscoelasticity of dough,but different hydrocolloid has different effect.The addition of 1% xanthan or konjak gum at PU mass fraction of 1% improves the water absorption rate of wheat flour by 4.9% ,7.9%,respectively.The addition of xanthan,K-carrageenan or guar gum at PU mass fraction of 1% increases the pasting temperature by 21.35 ℃ ,18 ℃ ,14.7 ℃ respectively,compared with the control with no gum addition.The addition of xanthan or guar gum enhances the stability property of dough significantly,while addition of konjak gum retards starch recrystallization.