食品工业科技2018，Vol.39Issue(10)：35-39,45,6.DOI:10.13386/j.issn1002-0306.2018.10.007
菊糖对面团粉质拉伸特性和面包品质的影响
Effect of inulin on the farinograph tensile properties and bread quality
摘要
Abstract
The farinograph properties,tensile properties,and related qualities of inulin bread were researched,by adding 0 (control group),2％,4％,6％,8％ and 10％ inulin to the dough.It showed that inulin could decreasing dough's water absorption,elongating the formation time and stabilization time,decreasing the degree of softening,enlarging tensile curve area,increasing 50 mm tensile strength and uhimate tensile strength,increasing ultimate drawing ratio,increasing and then decreasing the malleability.Inulin could increase the water content of bread and delay the aging speed,but lead to a decrease in the specific volume of bread and the quality of the senses.More than 4％ of the inulin could lead to an increase in the hardness of the bread.Conclusion:Inulin could increase the elasticity of dough,and the hardness was the lowest when the amount of inulin was 4％.关键词
菊糖/面团/粉质特性/拉伸特性Key words
inulin/dough/farinograph properties/tensile properties分类
轻工纺织引用本文复制引用
熊政委,谢跃杰,王存,张忠明,王强..菊糖对面团粉质拉伸特性和面包品质的影响[J].食品工业科技,2018,39(10):35-39,45,6.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）
