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中国精品科技期刊2020
汪名春,钱秀丽,夏传礼,等. 黄秋葵全粉对小麦面团流变学特性的影响[J]. 食品工业科技,2022,43(22):122−128. doi: 10.13386/j.issn1002-0306.2022060066.
引用本文: 汪名春,钱秀丽,夏传礼,等. 黄秋葵全粉对小麦面团流变学特性的影响[J]. 食品工业科技,2022,43(22):122−128. doi: 10.13386/j.issn1002-0306.2022060066.
WANG Mingchun, QIAN Xiuli, XIA Chuanli, et al. Effect of Okra Powder on the Rheological Properties of Wheat Dough[J]. Science and Technology of Food Industry, 2022, 43(22): 122−128. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060066.
Citation: WANG Mingchun, QIAN Xiuli, XIA Chuanli, et al. Effect of Okra Powder on the Rheological Properties of Wheat Dough[J]. Science and Technology of Food Industry, 2022, 43(22): 122−128. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060066.

黄秋葵全粉对小麦面团流变学特性的影响

Effect of Okra Powder on the Rheological Properties of Wheat Dough

  • 摘要: 为了探究黄秋葵全粉对小麦面团流变学特性的影响,采用Mixolab混合实验仪、吹泡仪、流变发酵仪以及旋转流变仪等技术手段研究了混合粉(黄秋葵全粉添加量为0、1%、3%、5%、7%、9%)面团的热机械学特性、吹泡特性、流变发酵特性以及动态流变学特性。结果表明,随黄秋葵全粉添加量的增加,混合粉湿面筋含量降低,减少幅度达79.96%;面团的吸水率由63.30%增加到65.90%,形成时间和稳定时间先下降后上升,蛋白质弱化度增强;面团的蒸煮稳定性没有发生变化,但糊化峰值粘度下降,回生值减小;面团的韧性、延展性以及发酵性能下降,最大发酵高度Hm值下降了39.80%。此外,面团的储能模量G'和损耗模量G''均显著增加(P<0.05),且G'增加占主导地位。综上所述,黄秋葵全粉的添加显著改变了小麦面团的流变学特性,且各添加量下混合粉面团的流变学特性指标有差异。研究结果为黄秋葵复合面制品的开发提供了理论依据。

     

    Abstract: In order to explore the effect of okra powder on the rheological properties of wheat dough, the thermomechanical properties, alveograph characteristics, rheofermentation and dynamic rheological properties of the mixture flour dough (the addition amount of okra powder are 0, 1%, 3%, 5%, 7% and 9%) were measured by using Mixolab, Alveolab, Rheofermentometer, rheometer and other technical methods. The results showed that the wet gluten content of the mixture flour decreased by 79.96% under the incorporation of okra powder. Furthermore, with the increasing of okra powder addition, the dough water absorption ratio increased from 63.30% to 65.90%, the dough development time and stability decreased firstly and then increased, and the protein weakening was enhanced. The pasting peak viscosity and setback decreased while the cooking stability showed no change. Meanwhile, the tenacity, extensibility and fermentation performance of dough dropped, and the maximum fermentation height Hm value decreased by 39.80%. In addition, both the storage modulus G' and the loss modulus G'' of the dough increased significantly, and the increasing of G' was dominant. In conclusion, the addition of okra powder significantly (P<0.05) changed the rheological properties of wheat dough, and the rheological properties of the mixed flour dough were different under the each addition amount. The research results would provide a theoretical basis for the development of okra composite dough products.

     

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