杂粮杂豆添加量对面团物性指标的影响
详细信息Effect of the addition of coarse cereals and beans on physical properties of wheat dough
-
摘要: 以市售高筋粉辅以玉米、大豆、大麦、燕麦、荞麦、小米、黄米、黑米、高粱、绿豆、红小豆11种杂粮杂豆组成3个配方,采用质构仪检测杂粮杂豆添加量对面团的硬度、回复性、胶着性、咀嚼性4个物性指标的影响情况,并借助响应面设计Box-Behnken方法优选出最佳参数,可为后期杂粮杂豆食品开发奠定技术研究基础。Abstract: The 3 recipes were composed with the high-tensile wheat flour and 11 kinds of coarse cereals and beans, including corn, soybean, barley, oat, buckwheat, millet, proso millet, black rice, sorghum, mug bean and jumby bean.The texture analyzer was used to test the effect of addition of coarse cereals and beans on the physical property indexes of hardness, springiness, gumminess, and chewiness.The Box-Behnken design of response surface methodology was used to select the optimum parameters, which could lay a foundation of the studies for further development of the coarse cereals and beans.
-
[1] 谭斌.国内外杂粮加工概述[J].农产品加工, 2006 (12) :45-46. [2] 薛志勇.粗杂粮的营养[J].山东食品科技, 2003 (8) :23. [3] 李里特.杂粮的营养与开发[J].农产品加工.学刊, 2005 (12) :4-7. [4] 张薇, 朱瑛.面制品科学化评价的研究[J].粮油食品科技, 2004, 12 (5) :37-39. [5] 尹寿伟, 陆启玉, 杨秀改.面条评价方法的研究[J].河南工业大学学报:自然科学版, 2005, 26 (3) :45-48. [6] 李卓瓦.质构仪在面条品质测定中的应用[J].农产品加工.学刊, 2008 (7) :188-192. [7] 纪宗亚.质构仪及其在食品品质检测方面的应用[J].食品工程, 2011, 9 (3) :22-24. [8] 张一.TPA测试模式在面包品质评价中的应用研究[J].吉林工商学院学报, 2010, 26 (5) :48-51. [9] Zheng Tiesong.Studies on application of texture analyzer to the quality evaluation of dough and bread[J].Food Science, 2004, 25 (10) :37-40.
[10] 孙彩玲, 田纪春, 张永祥.质构仪分析法在面条品质评价中的应用[J].实验技术与管理, 2007, 24 (12) :40-43. [11] 赵琳, 兰静, 戴常军, 等.饺子品质评价方法研究[J].粮食加工, 2007, 32 (2) :46-48. [12] 林松毅, 王琴, 刘静波.特色杂粮杂豆的系列化产品开发现状分析[J].食品工业科技, 2012, 33 (5) :436-441. [13] 刘静波, 马爽, 林松毅, 等.高锌蛋粉真空冷冻干燥工艺参数优化及冲调性能[J].吉林大学学报:工学版, 2011, 41 (6) :1798-1804.
计量
- 文章访问数: 102
- HTML全文浏览量: 2
- PDF下载量: 307