不同聚合度菊糖对小麦面团流变特性及面包品质的影响.docVIP

不同聚合度菊糖对小麦面团流变特性及面包品质的影响 赵天天 韩智 曹琦 赵丹 马小涵 邓婧 田俊青 刘雄 西南大学食品科学学院 湖北省食品质量安全监督检验研究院 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 本试验将三种聚合度 (degree of polymerization, DP) 的菊糖[DP-L (DP=4.3) , DP-M (DP=11.37) , DP-H (DP=19.02) ]添加一定量至小麦粉中, 以未添加菊糖的小麦粉为对照, 研究不同聚合度菊糖对小麦面团的粉质、拉伸、动态流变学特性以及对面包品质的影响。结果表明, 添加三种聚合度的菊糖均能够明显改善小麦粉的粉质和拉伸等特性。随着聚合度的增加, 面团吸水率显著上升;与对照相比, 添加菊糖的面粉其面团形成时间显著延长;添加DP-H的面团稳定时间增加, 弱化度减小, DP-M和DP-L与对照组无显著性差异;添加菊糖可显著增加面团的延伸度、拉力比、曲线面积和最大拉伸阻力;动态流变学特性结果显示, 随着所添加菊糖聚合度的增加, 面团的G′和G′′值也显著增加;由温度扫描结果可知, 三种聚合度菊糖的加入均可增加面团的糊化温度, 增大面团的G′与G′′值;说明面团中加入三种聚合度的菊糖, 均能增加面团的弹性和粘性。DP-H和DP-M的添加使面包发酵体积减小, 面包比容下降, 对于面包品质没有改善作用;DP-L可以增大面包发酵体积, 增加面包比容, 起到延缓面包老化的作用, 改善了面包品质。 关键词： 菊糖; 聚合度; 流变学特性; 发酵体积; 面包品质; 作者简介：赵天天, 女, 西南大学在读硕士研究生, 食品化学与营养学。E-mail:492428222@ 作者简介：刘雄 (1970—) , 男, 西南大学教授, 博士, 食品化学与营养学。E-mail:liuxiong848@ 收稿日期：2017-06-19 Effects of different degree of polymerization inulin on wheat dough rheological properties and bread quality ZHAO Tian-tian HAN Zhi CAO Qi ZHAO Dan MA Xiao-han DENG Jing TIAN Jun-qing LIU Xiong College of Food Science, Southwest University; Hubei Provincial Institute for Food Supervision and Test; Abstract： This study was designed to analysis effects of different degree of polymerization (DP) inulin on wheat dough rheological properties and bread quality. Inulin in 3 kinds of DP [DP-L (DP=4.3) , DP-M (DP=11.37) , DP-H (DP=19.02) ] were added to wheat flour in a certain amount and wheat flour without inulin as comparison. Whereafter, the quality of blended wheat, stretching, dynamic rheological properties, and bread quality were measured. Results showed that three kinds of DP inulin could obviously improve the opaque and tensile characteristics of wheat flour. Dough water absorption increased significantly as well as inulin DP increased. Three DP inulin had also extended the dough formation time compared with control group. Dough stability time of DP-H group increased with reduced weakening degree, while DP-M and DP-