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| 茶叶蛋白质对面团流变学特性的影响 | |
| 引用本文： | 陆晨,张士康,朱科学,王彬,彭伟,周惠明.茶叶蛋白质对面团流变学特性的影响[J].食品工业科技,2012,33(8):146-149. |
| 作者姓名： | 陆晨 张士康 朱科学 王彬 彭伟 周惠明 |
| 作者单位： | 1. 江南大学食品学院,江苏无锡214122／中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 2. 中华全国供销合作总社杭州茶叶研究院,浙江杭州,310016 3. 江南大学食品学院,江苏无锡,214122 |
| 基金项目： | 浙江省公益性技术应用研究计划项目(2010C32053) |
| 摘 要： | 为探索茶蛋白作为添加剂在面制品中应用的可行性,以市售小麦粉为原料,添加不同比例的茶叶蛋白质置于小麦粉中,通过粉质实验和拉伸实验,研究其对小麦粉面团流变学特性的影响。结果表明:粉质特性参数中,随着茶叶蛋白质添加量的增加,面团吸水率增加,形成时间和稳定时间降低,弱化度增加;拉伸实验中,随着添加量的增加,面团拉伸比例、延伸度、拉伸阻力先增加后减小。 |
| 关 键 词： | 茶叶蛋白质 面团 流变学特性 |
Effect of tea protein on the rheological properties of wheat dough |
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| LU Chen,ZHANG Shi-kang,ZHU Ke-xue,WANG Bin,PENG Wei,ZHOU Hui-ming.Effect of tea protein on the rheological properties of wheat dough[J].Science and Technology of Food Industry,2012,33(8):146-149. | |
| Authors: | LU Chen ZHANG Shi-kang ZHU Ke-xue WANG Bin PENG Wei ZHOU Hui-ming |
| Affiliation: | 1(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.Hangzhou Tea Research Institute,All China Federation of Supply and Marketing Co-operatives,Hangzhou 310016,China) |
| Abstract: | To explore the feasibility of tea protein as an additive in the application of wheat flour making-products,tea protein was added to wheat flour to investigate its effect on dough rheological properties by using Farinograph and Extensograph.The results showed that with the increasing of the adding amount of tea protein,dough water absorption increased,the development time and stability reduced and degree of softening increased.While the ratio number,extensibility and resistance to extension first increased and then decreased. |
| Keywords: | tea protein wheat dough rheological properties |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
