食品工业科技2025，Vol.46Issue(6)：56-63,8.DOI:10.13386/j.issn1002-0306.2023120117
不同粒度黄大茶粉的添加对面团品质特性的影响
Effect of Adding Large-leaf Yellow Powder with Different Particle Sizes on the Quality Characteristics of Dough
摘要
Abstract
To investigate the effect of different particle sizes of large-leaf yellow tea powder on the quality characteristics of wheat dough,this study selected five types of tea powder,namely coarse powder,fine powder,ultra-fine I,ultra-fine Ⅱ,and ultra-fine Ⅲ,and added them in equal amounts to the flour to make tea containing dough.The influence of different powders on the quality characteristics of wheat dough was analyzed using instruments such as farinograph,texture analyzer,rheometer,and rapid viscosity analyzer.The results showed that as the particle size of large-leaf yellow tea decreased,the water absorption rate,formation time,and stability time of the dough significantly increased(P＜0.05),while the storage modulus(G')and loss modulus(G")of the mixed dough increased,and G'value dominated.The protein weakening degree,peak viscosity,retrogradation value,and gelatinization enthalpy mainly showed a decreasing trend,while the tensile resistance and tensile length first increased and then decreased.This study showed that adding different particle sizes of large-leaf yellow powder could affect the quality characteristics of wheat dough.Especially,the addition of ultra-fine Ⅱcould effectively improve the thermal mechanical and rheological properties of dough.The results of this study are expected to provide reference for the development and utilization of tea containing flour products.关键词
黄大茶/超微粉/小麦面团/流变特性/糊化特性Key words
large-leaf yellow tea/ultrafine powder/wheat dough/rheological properties/gelatinizing properties分类
轻工纺织引用本文复制引用
张歌兴,钟杨,汪钰祺,万超华,张雪婷,孙玥,李雪玲,刘政权,梁进..不同粒度黄大茶粉的添加对面团品质特性的影响[J].食品工业科技,2025,46(6):56-63,8.基金项目
国家重点研发计划项目(2021YFD1601103) （2021YFD1601103）
安徽省自然科学基金项目(2108085MC122) （2108085MC122）
安徽高校自然科学研究项目(KJ2020A0136) （KJ2020A0136）
安徽省研究生教育教学改革研究项目(2022jyjxggyj190). （2022jyjxggyj190）
