| 增稠剂对特一粉冷冻面团拉伸特性的影响 |
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| 引用本文： | 任顺成,李绍虹,范永超,王显伦.增稠剂对特一粉冷冻面团拉伸特性的影响[J].农产品加工．学刊,2010(2). |
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| 作者姓名： | 任顺成 李绍虹 范永超 王显伦 |
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| 作者单位： | 河南工业大学粮油食品学院; |
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| 基金项目： | 国家科技支撑计划项目(2007BAD74B02) |
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| 摘 要： | 以特一粉冷冻面团为研究对象,通过质构仪,研究添加黄原胶、卡拉胶、瓜尔豆胶、聚丙烯酸钠对冷冻面团拉伸特性的影响,通过单因素试验进行响应面分析。结果表明,当添加黄原胶为0.33%,瓜尔豆胶为0.90%,卡拉胶为0.61%,聚丙烯酸钠为0.05%时,得出最大拉伸面积,对冷冻特一粉面团品质有很好的改良作用。
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| 关 键 词： | 冷冻面团 增稠剂 拉伸特性 质构分析仪 响应面分析 |
Effects of Thickening Agent on Tensile Properties of Frozen Dough of Special Grade No.1 Flour |
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| Ren Shuncheng,Li Shaohong,Fan Yongchao,Wang Xianlun.Effects of Thickening Agent on Tensile Properties of Frozen Dough of Special Grade No.1 Flour[J].Nongchanpin Jlagong.Xuekan,2010(2). |
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| Authors: | Ren Shuncheng Li Shaohong Fan Yongchao Wang Xianlun |
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| Institution: | Ren Shuncheng,Li Shaohong,Fan Yongchao,Wang Xianlun (School of Food Science and Technology,He'nan University of Technology,Zhengzhou,He'nan 450052,China) |
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| Abstract: | Using texture analyzer,this paper studied stretching properties of frozen dough through adding xanthan gum,guar gum, carrageenan, sodium polyacrylate thickening agent. Through the single-factor test, the four thickening agent were definited to do response surface analysis. The results showed that: when adding xanthan gum 0.33% , guar gum 0.90%, carrageenan 0.61%,the Sodium polyacrylate 0.05%,the greatest stretching area of frozen dough was obtained,it was helpful to improve the quality of frozen dough (spec... |
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| Keywords: | frozen dough thickening agent tensile area texture analyzer response surface analysis |
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