摘要
在小麦粉中添加油脂,对面团流变学特性和微结构进行研究。结果表明:油脂对面团的形成时间、稳定时间、拉伸阻力等有不同程度的提高,同时可改善面团的流变学特性,提高面粉的品质;观察微观结构发现,添加油脂的面团中蛋白质颗粒明显增多,淀粉颗粒表面更加光滑。结合粉质实验和拉伸实验确定油脂在面粉中的最佳添加量为面粉质量的6%。
In order to examine the effect of fat and oil on rheological properties and rnicrostructure of wheat flour dough, wheat four with added palm stearin was used to prepare wheat flour dough. It was found that palm stearin could increase dough formation time, stability time and stretch resistance, improve dough rheological properties and wheat flour quality. The microscopic structure of wheat flour dough with added palm stearin showed even more prtoein granules and more smooth surface of strach granules. Collectively, farinograph and tensile tests demonstrated that the optimal content of palm stearin in wheat flour was 6%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第11期43-46,共4页
Food Science
关键词
油脂
面团
特性
品质
微结构
fat and oil
dough
property
quality
microstructure
