摘要
将荞麦粉与小麦粉以6:4比例混合,制成低筋粉,再将马铃薯醋酸酯淀粉及木薯醋酸酯淀粉按不同比例分别添加到低筋粉中,利用Mixolab混合仪研究两种醋酸酯变性淀粉对低筋粉形成的面团流变及糊化特性的影响。结果表明:两种醋酸酯淀粉都可显著的增强面团的强度及蒸煮稳定性(p<0.05),木薯醋酸酯淀粉可延长面团的形成和稳定时间、减小机械弱化值,而马铃薯醋酸酯淀粉会降低面团的吸水率及热弱化值。
The low-gluten flour was consisted of buckwheat（60% ）and wheat（40% ）.The effect of cassava acetate starch and potato acetate starch with different addition on the rheological and pasting properties of low-gluten dough were evaluated by Mixolab theological instrument.The results showed that these two kinds of acetate starch significantly increased the dough strength and cook stability respectively, cassava acetate starch prolonged dough development and stability time and decreased dough weakening with mechanical, potato acetate starch decreased water absorption and dough weakening with heating during mixing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期95-98,共4页
Science and Technology of Food Industry
基金
甘肃省教育厅项目(0602B-05)
关键词
低筋面团
酸酯淀粉
热机械学特性
low-gluten flour dough
acetate starch
thermo-mechanical properties
