CO2爆破挤压膨化豆渣对面团品质的影响.pdfVIP

362014,V01．3S,No．21 艮晶科学 ※基础研究 C02爆破挤压膨化豆渣对面团品质的影响 邹妍1，叶发银1，刘嘉1，赵国华1琳 (1．西南大学食品科学学院，重庆400715：2．重庆市农产品加工技术重点实验室，重庆400715) 摘要：研究添加超微粉碎的C02爆破挤压膨化豆渣(blasting okala，BE-JMO)对面团品质的 extrusion-jet．milling 影响。结果表明：随着BE-JMO添加量的增加，面粉吸水量和面团形成时间增加，面团的拉伸能量、拉伸性和tan6 均减小，其稳定时间和拉伸阻力呈先增加后减小的趋势，而弱化度在减小后逐步增加；面团的发酵体积随BE-JMO 添加量的增大而减小，添加BE．JMO的面团在发酵40min后体积趋于稳定；随BE-JMO添加量的增加，面团发酵的膨 胀体积减小。结果发现BE—JMO的添加量不宜超过7 g／100gb麦粉，但添加C02爆破挤压膨化豆渣的面团品质优于添 加等量普通豆渣的面团。 关键词：CO：爆破挤压膨化；豆渣；面团 EffectofAdditionofOkaraTreated Extrusiononthe of byC02Blasting Properties Dough ZOU Guo．huall2，木 Yanl，YE Jial，ZHAO Fa—yinl，LIU ofFood (1．CollegeScience，SouthwestUniversity，Chongqing400715，China； of Product 2．ChongqingKeyLaboratoryAgriculturalProcessing，Chongqing400715，China) Abstract：Theeffectsoftheadditionofultraflne extrusion-treated the groundC02 okara(BE-JMO)on blasting properties were thatthewater ofwheatandthe time of resultsshowed flour of doughinvestigated．The absorption developmentdough increasedwiththeadditionof BE·JMOalsodecreasedtheextension BE-JMO．Moreover,adding energy,extensibility in andtandof amountofBE—JMOadded timeandextensionresistance dough．Withincreasing