食品与机械2018，Vol.34Issue(1)：1-6,12,7.DOI:10.13652/j.issn.1003-5788.2018.01.001
不同来源淀粉模拟面团特性的研究
Study on the characteristics of simulated dough of starch from different sources
摘要
Abstract
In order to study the effect of different starch on dough,several different kinds of starch and gluten were mixed to form simu lated dough.The characteristics of mixed powder gelatinization,rheological properties,simulatcd dough moisture distribution,mi crostructure and quality characteristics of prepared bread were analyzed,so as to explore the effect of different types of starch on dough.The results showed that the gelatinization temperature of simulated dough system decreased,the gelatinization viscosity of potato starch and legume starch was higher,and the hardness and chewiness of pea starch simulated dough system were higher.The storage modulus (G') and loss modulus (G") of several kinds of starch simulated dough were all larger than that of ordinary dough,and the gluten network in the simulated dough system was not well formed.The hardness,elasticity,tackiness,chewiness and recoverability of the bread were greater than those of ordinary bread.The hardness,elasticity,cohesion,chewiness and recoverability of the bread were all higher than thosc of ordinary bread.In summary,in addition to wheat starch,the bread made of the potato starch simula ted dough is closer to the ordinary bread,the sensory quality of the quality of slightly less tharn other simulation system,and tapioca starch and bean starch simulation dough and bread quality are poor.关键词
淀粉/模拟面团/特性/馒头/品质Key words
starch/simulated dough/characteristics/bread/quality引用本文复制引用
卢丹妮,张晖..不同来源淀粉模拟面团特性的研究[J].食品与机械,2018,34(1):1-6,12,7.基金项目
国家863计划项目(编号:2013AA102207/002) （编号:2013AA102207/002）
