食品与机械2025，Vol.41Issue(5)：50-57,8.DOI:10.13652/j.spjx.1003.5788.2024.81112
油脂添加量对面团及其发酵特性的影响
Effects of oil content on dough and fermentation characteristics
摘要
Abstract
[Objective]To investigate the influence of oil content on the characteristics of dough made of flour with different qualities.[Methods]Camellia oil and butter are used as raw materials,and incorporated into flour at different proportions(mass fractions of 0％,1％,2％,3％,and 4％,respectively).The control group consists of flour without oil added.The properties of the dough are analyzed using the farinograph,viscosity analyzer,rheometer,and other instruments.[Results]Compared with the control group,the water absorption capacity and wet gluten content of the dough significantly decrease(P＜0.05),and the pasting and tensile properties of the dough are markedly altered(P＜0.05)when the oil content reaches 4％.When the oil content is 3％,there is no significant change in the formation time or stabilization time of the dough,while the fermentation performance of the dough is notably enhanced.[Conclusion]The addition of oil facilitates the formation and stabilization of the gluten network,enhances the stability of the dough,delays its aging process,and significantly improves its properties.These effects are more pronounced compared to those observed in the butter-supplemented group.关键词
山茶油/黄油/面团/面团特性Key words
camellia oil/butter/dough/dough characteristics引用本文复制引用
梁永霞,罗文芸,黄泽宇,曾子聪,黎冬明..油脂添加量对面团及其发酵特性的影响[J].食品与机械,2025,41(5):50-57,8.基金项目
江西省教育厅科技技术研究项目(编号:190195) （编号:190195）
