食品工业科技2018，Vol.39Issue(7)：30-34,5.DOI:10.13386/j.issn1002-0306.2018.07.007
菊糖对不同筋度面粉的粉质特性和凝胶质构特性的影响
Effects of inulin on farinograph and gel texture properties of flour with different gluten
摘要
Abstract
Through adding different proportions of inulin(0％,2.5％,5％,7.5％)in different gluten flour,the effects of inulin on farinograph and gel texture properties of flour with different gluten flour were studied.Used farinograph and texture analyzer measuring the corresponding index.The results showed that the dough water absorption and the weakening degree was reduced,the time of dough developing and stability were extended with the increment of inulin added.Meanwhile,the hardness,chewiness and adhesion of the flour gel were reduced,the cohesiveness and recovery firstly decreased,and then increased with the addition of inulin.The study about a comparison of different gluten flour showed that the descent speed of water absorption of all-purpose flour was the fastest,strong flour was slower than soft flour.And the sorting of increased degree of the stabilization time from high to low was:soft flour,all-purpose flour,strong flour.The sorting of decreased degree of the weakening degree from high to low was:soft flour,all-purpose flour,strong flour.When the amount of inulin was more than 5 ％,the hardness of all -purpose flour was greater than soft flour while strong flour was the biggest;gel elasticity of all-purpose flour was bigger than soft flour while strong flour was the biggest;the cohesiveness of strong flour was bigger than soft flour while all-purpose flour was the biggest.When the amount of inulin was 7.5％,the chewiness of all-purpose flour was equal to strong flour.Generally speaking,inulin enhanced the gluten strength of flour and had the strongest enhancement to the gluten strength of the low gluten flour.Inulin would change the texture index of the flour gel,for the different gluten of flour,the impact was not the same.关键词
菊糖/粉质特性/质构特性/筋度Key words
inulin/silty properties/texture characteristics/gluten分类
轻工纺织引用本文复制引用
熊政委,陈程莉,王存,任彦荣,谢跃杰,王强..菊糖对不同筋度面粉的粉质特性和凝胶质构特性的影响[J].食品工业科技,2018,39(7):30-34,5.基金项目
重庆市教委科学技术研究项目(KJ1601404) （KJ1601404）
重庆第二师范学院校级科研项目(KY201550C) （KY201550C）
重庆市创新创业示范团队支持计划(201618793) （201618793）
重庆第二师范学院科技协同创新平台建设项目(2017XJPT01). （2017XJPT01）
