农业工程学报2007，Vol.23Issue(3)：228-235,8.
赖氨酸复合盐对小麦粉及其制品品质的影响
Effects of lysine compound salt on the properties of wheat flour and its products
王海滨 1李庆龙 1周锡樑 2甘平洋2
作者信息
- 1. 武汉工业学院食品科学与工程学院,武汉,430023
- 2. 武汉麦可贝斯生物科技有限公司,武汉,430051
- 折叠
摘要
Abstract
According to GB14880-1994 stipulation, the basic standard lower limit of lysine enriched grain products is 0.8 g/kg, wheat flour was designed to be enriched with zinc L-Lysinate(LZn)+L-Lysine-L-Glutamate(LG), equivalent to 0.55, 1.10 and 1.65 times the lower limit value of lysine respectively; Zn enrichment refers to the set lower limit value by the Center for Public Nutrition and Development of China(PNDC). Compared with the control group, some basic analyses such as rheological properties(Brabender Farinograph and Brabender Extensograph) were conducted and some steamed bread, noodles and bread were made. The research results show that adequate amount of LZn+LG compound enrichment improves the wheat flour quality and performance. When wheat flour is enriched with larger amount of LZn+LG, the shape and internal texture of steamed bread are noticeably improved; no adverse effect is made on noodles made from LZn+LG enriched wheat flour. The scores of the bread with enriched LZn+LG are significantly higher than those of the control group, especially in volume, color of the external surface, the crumb and the internal texture of the bread. This research lays a strong foundation for the basic application of L-lysine compound salt in grain-based food.关键词
赖氨酸复合盐/L-赖氨酸-L-谷氨酸盐/L-赖氨酸锌/小麦粉/制品品质Key words
lysine compound salt/L-Lysine-L-Glutamate/zinc L-Lysinate/wheat flour/properties of products分类
轻工纺织引用本文复制引用
王海滨,李庆龙,周锡樑,甘平洋..赖氨酸复合盐对小麦粉及其制品品质的影响[J].农业工程学报,2007,23(3):228-235,8.
