摘要
[目的]研究油脂添加量对不同品质面粉面团特性的影响。[方法]以山茶油、黄油为原料,按不同比例(山茶油、黄油质量分数分别为0%,1%,2%,3%,4%)加入面粉中,以未添加油脂的为对照组,利用粉质仪、黏度分析仪、流变仪等分析面团特性。[结果]与对照组相比,当油脂添加量为4%时,面团的吸水率和湿面筋含量显著降低(P<0.05),面团的糊化特性和拉伸特性显著改变(P<0.05);当油脂添加量为3%时,面团的形成时间、稳定时间无明显变化,而面团的发酵效果改善明显。[结论]添加油脂有利于面筋网络形成及稳定,增强了面团稳定性,延缓了面团老化,明显改善了面团特性,且效果优于黄油组。
[Objective]To investigate the influence of oil content on the characteristics of dough made of flour with different qualities.[Methods]Camellia oil and butter are used as raw materials,and incorporated into flour at different proportions(mass fractions of 0%,1%,2%,3%,and 4%,respectively).The control group consists of flour without oil added.The properties of the dough are analyzed using the farinograph,viscosity analyzer,rheometer,and other instruments.[Results]Compared with the control group,the water absorption capacity and wet gluten content of the dough significantly decrease(P<0.05),and the pasting and tensile properties of the dough are markedly altered(P<0.05)when the oil content reaches 4%.When the oil content is 3%,there is no significant change in the formation time or stabilization time of the dough,while the fermentation performance of the dough is notably enhanced.[Conclusion]The addition of oil facilitates the formation and stabilization of the gluten network,enhances the stability of the dough,delays its aging process,and significantly improves its properties.These effects are more pronounced compared to those observed in the butter-supplemented group.
作者
梁永霞
罗文芸
黄泽宇
曾子聪
黎冬明
LIANG Yongxia;LUO Wenyun;HUANG Zeyu;ZENG Zicong;LI Dongming(College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang,Jiangxi 330045,China;Engineering Laboratory for Agroprocessing and Safety Control of Jiangxi,Development and Reform Commission,Nanchang,Jiangxi 330045,China)
出处
《食品与机械》
北大核心
2025年第5期50-57,共8页
Food and Machinery
基金
江西省教育厅科技技术研究项目(编号:190195)。
关键词
山茶油
黄油
面团
面团特性
camellia oil
butter
dough
dough characteristics
