| 不同淀粉对小麦面团流变学特性及馒头品质的影响 |
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| 引用本文： | 马畅,王小凤,梁春艳,关家乐,朱旻鹏.不同淀粉对小麦面团流变学特性及馒头品质的影响[J].农业科技与装备,2021(1). |
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| 作者姓名： | 马畅 王小凤 梁春艳 关家乐 朱旻鹏 |
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| 作者单位： | 沈阳师范大学粮食学院 |
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| 摘 要： | 向小麦粉中添加马铃薯淀粉、绿豆淀粉和玉米淀粉,研究淀粉种类及添加比例对面团流变学特性及馒头品质的影响。结果表明:添加马铃薯淀粉和绿豆淀粉,面团吸水率随添加量增大呈下降趋势,添加玉米淀粉则吸水率呈上升趋势;面团拉伸能量随淀粉添加量增大而减弱,延伸度先增大后减小。综合来看,添加淀粉使得面团面筋网络结构不同程度弱化,小麦粉中淀粉添加量不宜超过20%。
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| 关 键 词： | 淀粉 小麦粉 流变学特性 馒头品质 影响 |
Effects of Different Starches on Rheological Properties of Dough and Quality of Steamed Bread |
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| Institution: | (College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China) |
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| Abstract: | Potato starch,mung bean starch and corn starch were added to wheat flour to study the effect of starch type and proportion of dough rheological properties and steamed bread quality.The results showed that:The water absorption of dough decreased with the increase of potato starch and mung bean starch,while that of corn starch increased;the tensile energy of dough decreased with the increase of starch content,the elongation first increased and then decreased.In a word,the network structure of dough gluten is weakened by adding starch,and the amount of starch in wheat flour should not exceed 20%. |
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| Keywords: | starch wheat flour rheological properties steamed bread quality effect |
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