| 变性淀粉对面团流变学特性和面包品质的影响 |
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| 引用本文： | 王坤,吕振磊,王雨生,陈海华.变性淀粉对面团流变学特性和面包品质的影响[J].食品与机械,2011,27(4). |
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| 作者姓名： | 王坤 吕振磊 王雨生 陈海华 |
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| 作者单位： | 1. 青岛农业大学食品科学与工程学院,山东青岛,266109
2. 青岛农业大学学报编辑部,山东青岛,266109 |
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| 基金项目： | 山东省高等学校优秀青年教师国内访问学者项目(编号:2010D104) |
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| 摘 要： | 探讨不同添加量的马铃薯变性淀粉和木薯变性淀粉对面团流变学特性和面包品质的影响。结果表明:两种变性淀粉均可改善面团的流变学特性,增大面团的韧性、减小面团的延伸性,改善面团的筋力;与对照相比,马铃薯变性淀粉能有效改善面包的焙烤品质,明显增加面包的比容,有效改善面包的硬度和弹性,木薯变性淀粉对面包品质的影响不明显;马铃薯变性淀粉的最适添加量为0.8%～1.2%面粉。
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| 关 键 词： | 面包 流变学特性 面包品质 变性淀粉 |
Effect of modified starch on dough rheological properties and bread quality |
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| WANG Kun,LV Zhen-lei,WANG Yu-sheng,CHEN Hai-hua.Effect of modified starch on dough rheological properties and bread quality[J].Food and Machinery,2011,27(4). |
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| Authors: | WANG Kun LV Zhen-lei WANG Yu-sheng CHEN Hai-hua |
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| Affiliation: | WANG Kun1 LV Zhen-lei1 WANG Yu-sheng2 CHEN Hai-hua1(1.College of Food Science and Engineering,Qingdao Agricultural University,Qingdao,Shandong 266109,China,2.Editorial Department of Journal of QAU,China) |
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| Abstract: | The effects were studied of modified potato starch and the modified tapioca starch with different amount on rheological properties of dough and baking quality of bread.The results showed that the rheological properties of dough increased with addition of two kinds of modified starch,the tenacity increased,the extensibility decreased and the dough strength were improved.The modified potato starch improved the baking quality of bread,increased the special volume prominently,reformed the hardness and springine... |
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| Keywords: | bread rheological properties baking quality modified starch |
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