食品与发酵工业2011，Vol.37Issue(5)：92-96,5.
木糖添加量对面团流变学特性与面包品质的影响
Effects of Xylose Content on Rheological Properties of Flour Dough and Bread Properties
郭萌萌 1任玲玲 2杜金华 1肖林 3覃树林 3王聪1
作者信息
- 1. 山东农业大学食品科学与工程学院,山东泰安271000
- 2. 山东泰山生力源集团股份有限公司,山东泰安271000
- 3. 山东龙力生物科技股份有限公司,山东禹城251200
- 折叠
摘要
Abstract
Xylose was added into flour as a substitute of sucrose in the direct fermentation method to make the bread. Rheological properties of the dough before and after adding xylose were determined with a Farinograph and a Extensograph. The study showed that the higher the xylose content, the lower the farinograph quality number （FQN） , the shorter the stability and breakdown time, and the higher the softening and common difference index dough. Xylose also can cut down the dough water absorption, but had no effect on the dough developing time. The dough tensile en- ergy, tensile resistance and extensile rate were decreased with the xylose dosage up, but the extension was increased. The correlation coefficients between xylose dosage and the indexes of tensile properities were decreased with the fermentating time extending, which implied that the effect of xylose on tensile prosperities was decreased. It was found that adding 1.5% of sucrose into the bread formula was enough for yeast growing. Xylose had little effect on the bread regular scale, but decrease the loaf volume, the specific volume and the sensory evaluation. The bread firmness reached its minimum value when xylose addition was 3.0%. The loaf volume, the specific volume and the sensory evaluation was reduced dramatically with xylose above 3.0%. The water- holding capacity （WHC） and the oxidation resistance of the bread were enhanced by xylose, while the acidity and acid value had little change.关键词
木糖/添加量/面团流变学特性/面包品质Key words
xyloes/addition/rheological properties/wheat dough/bread properties分类
轻工纺织引用本文复制引用
郭萌萌,任玲玲,杜金华,肖林,覃树林,王聪..木糖添加量对面团流变学特性与面包品质的影响[J].食品与发酵工业,2011,37(5):92-96,5.
