食品与发酵工业2017，Vol.43Issue(7)：115-121,7.DOI:10.13995/j.cnki.11-1802/ts.013084
菊糖对面团流变学特性及面包品质的影响
Effect of inulin on dough rheological properties and bread quality
赵天天 1赵丹 1马小涵 1邓婧 1田俊青 1刘雄1
作者信息
- 1. 西南大学食品科学学院,重庆,400715
- 折叠
摘要
Abstract
different amount of inulin on the rheological properties of dough and bread baking quality were studied.The results showed farinograph properties,extensograph properties and other rheological properties of bread flour were changed significantly by inulin.With the increase of inulin,dough water absorption rate significantly dropped,dough development the time and dough stability were extended,and the dough weakening was reduced;the elastic and extensibility and maximum resistance of dough,were all increased;elastic modules and viscosity modules significantly increased,the dough network structure improved.However,the volume of dough after fermentation was decreased,bread specific volume rate reduced and initial hardness increased significantly.However,the hardness of the bread with 2.5％ 、5％ 、and 7.5％ inulin was still much lower than that of without inulin during the storage time.The results showed that adding a certain amount of inulin can reduce the bread hardness,improve the dough internal structure,delay the aging speed and prolong the bread shelf life.关键词
菊糖/面团/流变学特性/面包老化/面包品质Key words
inulin/dough/characteristics/bread staling/bread quality引用本文复制引用
赵天天,赵丹,马小涵,邓婧,田俊青,刘雄..菊糖对面团流变学特性及面包品质的影响[J].食品与发酵工业,2017,43(7):115-121,7.
