食品科学2016，Vol.37Issue(13)：42-46,5.DOI:10.7506/spkx1002-6630-201613008
茶多酚对高筋粉面团流变特性的影响
Effect of Tea Polyphenols on Rheological Properties of High-Gluten Wheat Dough
摘要
Abstract
The rheological properties of high-gluten wheat dough with addition of tea polyphenols (TPs) were explored with farinograph, extensograph, glutograph and AR-G2 rheometer. Wheat dough rheological properties showed TPs content dependence. The addition of 0.5%TPs resulted in an increase in dough formation time, stability time, stretch resistance, stretch ratio, shear relaxation angle and viscoelastic moduli. Nevertheless, dough formation time, relaxation angle and viscoelastic moduli declined upon the addition of 1.0%TPs. By further increasing the amount of TPs added to 2.0%and 3.0%, almost all indexes were reduced to levels lower than those observed with the addition of 0.5%TPs. This phenomenon may be hypothetically due to the reducibility of TPs and the formation of TP-gluten protein complex.关键词
小麦面团/茶/茶多酚/流变特性/粉质/拉伸Key words
wheat dough/tea/tea polyphenols/rheological properties/farinograph/extensograph分类
轻工业引用本文复制引用
张海华,朱跃进,张士康,徐忠,时朋,黄赟赟,李大伟..茶多酚对高筋粉面团流变特性的影响[J].食品科学,2016,37(13):42-46,5.基金项目
“十二五”国家科技支撑计划项目 （）
