添加不同粉碎处理香菇粉对面团 流变学特性的影响.PDFVIP

12 2015, Vol.36, No.03 食品科学 ※基础研究 添加不同粉碎处理香菇粉对面团 流变学特性的影响 1 1 1 1,2,* 张月巧 ，陈 龙 ，卢可可 ，明 建 （1.西南大学食品科学学院，重庆 400715 ；2.西南大学 国家食品科学与工程实验教学中心，重庆 400715 ） 摘  要：本实验以香菇为原材料，研究4 种不同粉碎处理香菇伞粉和柄粉对面团流变学特性的影响。结果表明：超 微粉碎能显著提高香菇伞粉和柄粉中的可溶性膳食纤维含量。与对照组相比，混合面团的吸水率和弱化度升高，形 成时间、稳定时间和粉质质量指数减少，使面团出品率上升，面筋筋力下降；香菇粉的添加量越大，对面团粉质特 性的弱化程度越大；在相同添加量下，香菇粉的粒径越小，面团的形成时间和稳定时间越长。与对照面团的拉伸特 性相比，混合面团的能量、延伸性下降，恒定变形拉伸阻力、拉伸比例上升，说明香菇粉的添加对于面团的拉伸特 性有较强的负面作用。综合比较，添加0.25%纳米超微粉碎香菇粉的面团拉伸特性最优。 关键词：香菇粉；面团；超微粉碎；流变学特性 Effects of Addition of Lentinus edodes Powders Processed by Different Grinding Methods on Rheological Properties of Wheat Dough 1 1 1 1,2,* ZHANG Yueqiao , CHEN Long , LU Keke , MING Jian (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China) Abstract: In this study, the rheological properties of wheat doughs made with the addition of Lentinus edodes powders were evaluated. The results showed that the content of soluble dietary fiber in the cap and stalk was significantly increased superfine                    edodes ), by grinding. Comparedwith the controlgroup (withno addedLentinus power the water absorption and weakening degree of the mixed dough were increased while the dough development time and stability time, and farinograph quality number were decrease