摘要
通过对增稠剂添加前后面团中蛋白质、淀粉性质、质构特性、微观结构等性质的比较,对增稠剂对面粉品质的改良机理进行研究。结果表明:海藻酸钠、瓜尔豆胶、CMC使得淀粉溶液的碘蓝值减小,淀粉的溶解度、静态提取的麦胶蛋白、酸溶性麦谷蛋白和粘着力都有不同程度的减小,淀粉的膨润力、面筋交联度、水饺皮的硬度、弹性、内聚力、凝胶性、咀嚼性和回复性增加;通过微观结构可以看出,增稠剂与蛋白质相互结合形成大分子基团,淀粉嵌于网络中间,形成坚实的整体结构。
The effect mechanism of thickening agents （sodium alginate, xanthan gum, guar gum and CMC）on the characteristics of protein, starch, texture and microstructure of dough was studied by the contrast analysis. Absorbance of starch solution, starch solubility,gliadin content, soluble glutenin content reduced, expanding rate, gluten protein crosslinking degree, hardness, springiness, cohesiveness, gumminess, chewiness, resilience increased when the thickening agents were added to wheat flour.Gluten unified tightly with starch embedded.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期136-138,141,共4页
Science and Technology of Food Industry
关键词
增稠剂
面粉
改良
改良机理
thickening agents
wheat flour
improvement
effect mechanism
