外源添加食盐、牛奶和蔗糖对小麦面筋力学特性的影响

摘要

This article studied the effects of adding salt, milk or sugar on mechanical properties of wheat gluten in weak, medium and strong gluten wheat lfour, respectively. The results showed that it could improve the hardness of gluten and gluten viscoelasticity in the dough to add a small amount of salt, and improve the mechanical properties of the flour. It had little effect on the hardness of gluten to add some sugar in the dough. However, it had greatly reduced the gluten viscoelasticity and weakened the mechanical properties of gluten. It could improve the hardness of gluten in the dough to add a certain amount of milk, especially the gluten hardness of low gluten lfour, and improve gluten viscoelasticity, especially the viscous properties of gluten.%以强筋、中筋和弱筋三种不同筋力的小麦面粉为材料，研究了添加食盐、蔗糖和牛奶等外源物质对小麦粉面筋力学特性的影响。结果表明：在面粉中添加少量的食盐，可以提高面筋的硬度和面筋的黏弹性，有助于改善面团的力学特性；在面粉中添加一些蔗糖，对于面筋的硬度影响不大，但却较大幅度降低面筋的黏弹性，弱化面筋的力学特性；在面粉中添加一定量的牛奶，可以提高面筋的硬度，尤其是低筋粉的面筋硬度，并有助于提高面筋的黏弹性，特别是面筋的黏性。