藻朊酸盐对普通面粉粉质特性和拉伸特性的影响

摘要

The effect of the sodium alginate (AG-Na),calcium alginate (AG-Ca),potassium alginate with moderate M/G ratio(AG-KMGM),potassium alginate with lower M/G (AG-KMGH),propylene gly-col alginate with particle size of 180μm and propylene glycol alginate with particle size of 250μm on the farinograph and extensograph characteristics of common wheat flour was investigated.The result showed the water absorption of the dough was increased by addition of alginate;the dough development time was decreased by addition of AG-KMGM and AG-Ca and the flexibility was increased by addition of AG-K, AG-Ca and PGA-250 .The extension of dough was increased by addition of AG-Na,AG-KMGH and PGA-180 and the elasticity was increased by addition of AG-KMGM,AG-Ca and PGA-250.The sof-tening degree was increased by addition of AG-K.The dough development time and farinograph quality number were increased by addition of AG-KMGH ,but AG-KMGM made these decreased .The dough devel-opment time and softening degree were increased by addition of PGA,and PGA-250 had a greater degree of increase;the farinograph quality number was decreased by addition of PGA ,and PGA-180 had a grea-ter degree of decrease.The flexibility,elasticity and tensile strength of dough were increased by addition of AG-KMGM and PGA-250,but AG-KMGH and PGA-180 made these decreased.%采用粉质仪和拉伸仪研究海藻酸钠(AG-Na)、海藻酸钙(AG-Ca)、M/G适中的海藻酸钾(AG-KMGM )、高G的海藻酸钾(AG-KMGH)、粒径180μm的藻酸丙二醇酯(PGA-180)和粒径250μm 藻酸丙二醇酯(PGA-250)对普通小麦粉粉质和拉伸特性的影响。结果表明，添加以上几种藻朊酸盐均增加了面团的吸水率。添加 AG-KMGM、AG-Ca缩短面团的形成时间，添加 AG-K、AG-Ca、PGA-250提高其筋力。添加 AG-Na、AG-KMGH、PGA-180增加面团的延展度，添加 AG-KMGM、AG-Ca、PGA-250提高面团弹性。AG-K 增加面团的软化度，其中 AG-KMGH 增加面团形成时间和粉质质量指数，而 AG-KMGM 使其降低。PGA增加面团形成时间和软化度，且PGA-250使其增加的程度较大；PGA降低粉质质量指数，且 PGA-180使其降低的程度较大。AG-KMGM 和PGA-250增加了面团的筋力、弹性和抗拉伸强度，然而 AG-KMGH 和PGA-180使其降低。