摘要
采用粉质仪、拉伸仪、糊化黏度仪、扫描电镜、质构仪等分析手段探讨玉米粉按一定比例添加到高筋粉中对面团流变学特性(粉质特性、拉伸特性、糊化特性)、面团微观结构及汉堡烘焙特性的影响。结果表明,随着甜玉米粉添加量的增加,面团吸水率、弱化度增加;面团形成时间、稳定时间和粉质评价值降低;面团的R5阻力、最大拉伸阻力、拉伸长度、拉伸能量降低;糊化温度与糊化温程升高,糊化时间延长,最高糊化黏度降低;面团的微观结构逐渐发生破坏;复合面粉所制汉堡比容下降,感官评分及硬度、弹性、咀嚼性等物性指标均无较大的变化。当添加量过多时需同时配合使用面粉改良剂。
The effects of different proportions of sweet corn powder on the dough rheologic properties （fariograph property, extensograph property and gelatinization property）, dough microstructure and hamburger baking characteristics were investigated by Brabender Farinograph, Brabender Extenograph, Brabender Amylograpy, scanning electron microscope and micro stable system texture analyser ect. The results indicated that with the increase of sweet corn powder added, the capacity of water absorption and softness of the complex flour increased, while dough developing time, stability time and valorimeter value declined. The R5 resistance to extension, maximum resistance to extension, extensibility and extension energy of the dough also decreased. G-elatinization temperature and temperature range increased, and gelatinization lime prolonged and peak viscosity fell. The dough microstructure was destroyed as increasing amount of sweet corn powder. Specific volume of hamburger produced by complex flour descended, but the sense scores, hardness, springiness and chewiness of hamburger center did not significantly change. Some improvers were needed when incorporation level increased.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期39-42,共4页
Food Science
基金
黑龙江省教育厅科学技术研究项目(10511083)
关键词
甜玉米
粉质特性
拉伸特性
糊化特性
微观结构
烘焙特性
sweet corn
farinograph property
extenograph property
gelatinization property
microstructure
baking property
