摘要
采用粉质仪、拉伸仪研究了共轭亚油酸（CLA）对面团流变学特性和馒头形态的影响。结果表明,CLA显著影响面团粉质特性、拉伸特性和馒头比容、高径比。CLA使面团吸水率降低、形成时间缩短,CLA质量分数为0.50%时面团稳定时间最长、软化度最低。CLA使面团延伸度降低,拉伸能量、最大拉伸阻力、最大拉伸比升高,馒头比容降低,高径比增加。CLA的质量分数为0.25%～0.50%时,馒头的外观品质最佳。
The effect of conjugated linoleic acid（CLA） on the rheological properties of dough and shape ofsteamed bread were studied by farinograph and extensograph. The results showed that farinograph and ex-tensograph properties of the dough as well as the ratio of height to diameter and specific volume ofsteamed bread were significantly influenced by CLA. The water absorption rate and forming time of doughwere decreased with the addition of CLA. The stability time and softening degree of dough reached themaximum and the minimum, respectively, with 0.50% of CLA. Energy of extension, maximum extensionresistance and stretch ratio of the dough were raised while extensibility decreased by CLA. The specificvolume of steamed bread was decreased while the ratio of height to diameter increased with CLA. The ap-pearance quality of the steamed bread was the best with 0.25%- 0.50% of CLA.
出处
《粮油食品科技》
北大核心
2014年第3期24-27,共4页
Science and Technology of Cereals,Oils and Foods
基金
山东省高等学校优秀中青年骨干教师国际合作培养项目(SD-20130875)
关键词
共轭亚油酸
面团
流变学特性
馒头
形态
conjugated linoleic acid（CLA）
dough
rheological property
steamed bread
shape
