红枣粉对小麦面团特性以及微观结构的影响

摘要

The effects of red jujube powder on the rheological properties,texture properties and microstructure of wheat dough were discussed.Experimental results showed that with the addition of red jujube powder(0～25％),the water adsorption of the dough increased from 59.5％ to 92.8％,the development time increased slowly from 4.2 to 6.2 min,stability time to slow down (7.2～2.1 min),weakening degrees slowly rising from 85 to 205 FU.With the red jujube powder adding,the area under the curve of dough and the extension were increased first and decreased finally,the stretching ratio and tensile resistance increased.Adding jujube powder could increase the hardness and chewiness,the trend of resilience,springing and adhesiveness increased first and decreased finally.The dough microstructure was destroyed as increasing amount of 15％～30％ jujube powders.According to the experiment,the red jujube powder has a weakening effect on the quality of the dough.When the added amount of red jujube powder is 10％ and 15％,it has relatively good dough performance.%探讨不同添加量的红枣粉对小麦面团流变学特性、质构特性以及微观结构的影响.实验结果表明,随着红枣粉的添加(0～25％),面团的吸水率从59.5％增加到92.8％,面团形成时间增长(4.2～6.2 min),稳定时间减少(7.2～2.1 min),弱化度上升(85～205 FU);面团拉伸面积与延伸度均呈先增大后减小的趋势,拉伸比例与拉伸阻力都随着红枣粉添加量的增加而增大;其硬度和咀嚼性增大,回复性、弹性和黏性均先增大后减小.扫描电子显微镜观察显示,红枣添加量为15％ ～30％时,其网络结构破坏较为明显.根据实验得出,红枣粉对面团品质具有弱化作用,当红枣粉添加量为10％和15％时,其面团性能相对较好.