粮食与饲料工业
糧食與飼料工業
양식여사료공업
Cereal & Feed Industry
2015年
11期
27-30,34
,共5页
张印%邬海雄%吴凤凤%张延杰%徐学明
張印%鄔海雄%吳鳳鳳%張延傑%徐學明
장인%오해웅%오봉봉%장연걸%서학명
新科斯糖%低聚糖%复配%面团%面包品质%流变特性
新科斯糖%低聚糖%複配%麵糰%麵包品質%流變特性
신과사당%저취당%복배%면단%면포품질%류변특성
neokestose%oligosaccharide%compound%dough%quality of bread%rheological property
将新科斯糖与其他低聚糖复配,以小麦粉粉质特性、面团拉伸特性、面包品质为评价指标,研究其对面团流变特性的影响。实验结果表明,新科斯糖能明显改善面团流变特性,新科斯糖与低聚果糖、低聚木糖、低聚异麦芽糖复配比例分别为3∶2、3∶2和2∶3时,面团稳定时间分别提高119.4%、89.5%和47.3%,拉伸特性也明显改善,面团筋力增强。面包比容和质构结果显示,新科斯糖与低聚木糖3∶2复配制做出的面包品质最佳。
將新科斯糖與其他低聚糖複配,以小麥粉粉質特性、麵糰拉伸特性、麵包品質為評價指標,研究其對麵糰流變特性的影響。實驗結果錶明,新科斯糖能明顯改善麵糰流變特性,新科斯糖與低聚果糖、低聚木糖、低聚異麥芽糖複配比例分彆為3∶2、3∶2和2∶3時,麵糰穩定時間分彆提高119.4%、89.5%和47.3%,拉伸特性也明顯改善,麵糰觔力增彊。麵包比容和質構結果顯示,新科斯糖與低聚木糖3∶2複配製做齣的麵包品質最佳。
장신과사당여기타저취당복배,이소맥분분질특성、면단랍신특성、면포품질위평개지표,연구기대면단류변특성적영향。실험결과표명,신과사당능명현개선면단류변특성,신과사당여저취과당、저취목당、저취이맥아당복배비례분별위3∶2、3∶2화2∶3시,면단은정시간분별제고119.4%、89.5%화47.3%,랍신특성야명현개선,면단근력증강。면포비용화질구결과현시,신과사당여저취목당3∶2복배제주출적면포품질최가。
The effects of neokestose compound with other oligosaccharides on dough rheological property were studied ,with Farinograph characteristics , tensile properties and bread baking quality as the evaluation index . The results showed that neokestose could improve the rheological property of dough obviously .When the compound proportions of neokestose with fructo oligosaccharides ,xylo‐oligosaccharide and isomalto oligosaccharide were 3∶2 ,3∶2 and 2∶3 ,respectively ,dough stabili‐ty time increased by 119 .4% ,89 .5% and 47 .3% .Besides ,tensile properties were improved obviously and dough strength was also enhanced .The data of specific volume and texture aiso showed that bread made by neokestose and xylo‐oligosaccharide with the proportion of 3∶2 had good quality .