摘要
用Brabender粉质仪及拉伸仪研究分析了香菇膳食纤维对面团流变学性质的影响 .结果表明 :香菇膳食纤维对面团流变学性质的影响随添加量及处理条件不同而不同 ;纤维添加延长了面团形成时间 ,增加了面团吸水率 ,减少了面团稳定时间 ;当添加量小于 4 %时 ,挤压处理对粉质特性的影响不明显 ,当添加量大于 1 0 %时 ,挤压处理对粉质特性的影响较大 ;当添加量在 1 %～ 2 %左右时 ,对面团拉伸特性有改善作用 .
Influences of fibers in Lentiuns edodes upon the rheology properties of wheat dough were investigated by a Brabender farinograph and an Extensograph. The studies emphasize the influence of the content of dietary fiber and the treatment of extrusion. Dough development time was extended, and the water absorption and the degree of softening were accelerated caused by the additional fiber. The influences of a high level of fiber(>10%)by extrusion upon the farinogram were obvious comparing with the unextruded, but in low level(<4%), it was not obvious. The rate of extensibility was improved with the content of dietary fiber in the low level(1%～2%)
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
2000年第3期208-212,229,共6页
Journal of Wuxi University of Light Industry
基金
国家"八五"科技攻关项目资助!课题 ( 85- 60 9- 0 3- 0 4 )
