食品工业科技2018，Vol.39Issue(9)：28-32,5.DOI:10.13386/j.issn1002-0306.2018.09.006
红枣粉对小麦面团特性以及微观结构的影响
Effect of jujube powder on properties and microstructure of wheat dough
摘要
Abstract
The effects of red jujube powder on the rheological properties,texture properties and microstructure of wheat dough were discussed.Experimental results showed that with the addition of red jujube powder(0～25％),the water adsorption of the dough increased from 59.5％ to 92.8％,the development time increased slowly from 4.2 to 6.2 min,stability time to slow down (7.2～2.1 min),weakening degrees slowly rising from 85 to 205 FU.With the red jujube powder adding,the area under the curve of dough and the extension were increased first and decreased finally,the stretching ratio and tensile resistance increased.Adding jujube powder could increase the hardness and chewiness,the trend of resilience,springing and adhesiveness increased first and decreased finally.The dough microstructure was destroyed as increasing amount of 15％～30％ jujube powders.According to the experiment,the red jujube powder has a weakening effect on the quality of the dough.When the added amount of red jujube powder is 10％ and 15％,it has relatively good dough performance.关键词
红枣粉/粉质特性/拉伸特性/质构特性Key words
jujube powder/farinograph properties/extensigraph properties/texture properties分类
轻工纺织引用本文复制引用
王小媛,王文静,丁俊豪,热迪力·阿布拉,敬思群,纵伟..红枣粉对小麦面团特性以及微观结构的影响[J].食品工业科技,2018,39(9):28-32,5.基金项目
新疆维吾尔自治区重大科技专项项目(2016A01001) （2016A01001）
河南省食品加工过程安全控制技术创新团队(C20150024) （C20150024）
果蔬加工高新技术(16IRTSHN010) （16IRTSHN010）
河南省科技创新杰出人才计划(174200510002) （174200510002）
郑州轻工业学院大学生科技活动项目. （）
