摘要
按照0%、0.3%、0.7%和1.0%的可溶性大豆多糖(Soluble Soybean Polysaccharide,SSPS)添加比例制作油条,通过流变仪、质构仪、扫描电子显微镜、全自动色差计等仪器研究SSPS对面粉糊和面团流变学特性、面团微观结构以及油条品质的影响。结果表明:添加SSPS提高了面粉糊体系的剪切稳定性、面团的弹性模量(G′)和黏性模量(G″),面团的面筋网络与淀粉结合更加紧密。随着SSPS添加量增加,油条硬度和咀嚼性呈下降趋势,弹性呈增大趋势,表皮粗糙度下降,在SSPS添加量1.0%时,比容达到最高值3.88cm^3/g,同时,硬度、咀嚼性和含油率分别达到最低值7894.56、4006.64g和8.14%。该研究表明SSPS作为一种油条品质改良剂,具有很大的潜力。
This study was focused on partial replacement of wheat flour in deep-fried dough stick with soluble soybean polysaccharide (SSPS) at 0.3%,0.7% and 1.0% levels.Rheometer,texture analyzer, scanning electron microscope and automatic color difference meter were used to investigate the effect of SSPS on the rheological properties of flour paste and dough,dough microstructure and deep-fried dough stick quality.The results showed that the shear stability of flour paste system,elastic modulus (G′) and viscous modulus (G″) of dough containing SSPS were larger than those of the control,and the gluten network was more tightly bound to the starch.With the increase of SSPS addition,the hardness, chewiness of deep-fried dough stick increased,while the elasticity and the roughness of deep-fried dough stick crust decreased.When addition amount was 1.0%,the specific volume of deep-fried dough stick reached the highest value of 3.88 cm^3/g,with the hardness,chewiness and oil content being the lowest values of 7894.56 g,4006.64 g and 8.14%,respectively.These results indicated that SSPS would be a potential additive to be used for deep-fried dough stick.
作者
胡喜萍
钟昔阳
宋晓东
王伟玲
HU Xiping;ZHONG Xiyang;SONG Xiaodong;WANG Weiling(School of Food and Bioengineering,Hefei University of Technology,Hefei 230000)
出处
《食品科技》
CAS
北大核心
2019年第8期145-151,共7页
Food Science and Technology
基金
国家自然科学基金项目(31271931)
关键词
可溶性大豆多糖
油条
流变
微观结构
soluble soybean polysaccharide
deep-fried dough stick
rheology
microstructure
