食品工业科技2012，Vol.33Issue(6)：149-152,4.
乳化剂对冷冻面团流变学性质的影响研究
Study on effect of emulsifier on the rheological poperties of dough
摘要
Abstract
The quality of dough products was significantly influenced by the dough＇ s rheological properties which could be significantly improved by emulsifiers.The influences of the following five emulsifiers,diacetyl tartaric acid glyceride（ DATEM ,0.05% -0.2% ,w/w）, stearic acid lactic acid sodium （ SSL,0.05 % -0.2%, w/w）, lecithin （0.6% - 0.9% ,w/w）,single stearic acid glyceride（ DMG0.3%-0.6% ,w/w）and sorbitol anhydride single stearic acid ester （ SP60,0.05 %-0.2%, w/w）, on the rheological properties of dough were studied by EZ-TEST Texture Analyzer.The results indicated that low temperature storage reduced the dough＇ s rheological properties,each kind of emulsifier could improve the dough＇ s rheological properties and the ability to improve the dough＇ s rheological properties was..O.]5% DATEM 〉 0.2% SSL 〉 0.8% lecithin 〉 0.15% SP60 〉 0.5% DMG.These results were useful to choose the right food additives in the production of wheat dough food.关键词
乳化剂/面团/流变学Key words
emulsifier/dough/rheological property分类
轻工纺织引用本文复制引用
樊海涛,刘宝林,王欣．,吴酉芝..乳化剂对冷冻面团流变学性质的影响研究[J].食品工业科技,2012,33(6):149-152,4.基金项目
国家自然科学基金 （）
教育部新世纪优秀人才计划 （）
上海市重点学科（$30503）. （）
