| 谷朊粉对冷冻面团的流变学性质及发酵能力的影响 |
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| 引用本文： | 杨铭铎,冯光,韩春然,贾庆胜.谷朊粉对冷冻面团的流变学性质及发酵能力的影响[J].现代农业科技,2009(21):285-286,289. |
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| 作者姓名： | 杨铭铎 冯光 韩春然 贾庆胜 |
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| 作者单位： | 杨铭铎,冯光,韩春然(哈尔滨商业大学中式快餐研究发展中心博士后科研基地,黑龙江哈尔滨,150076);贾庆胜(黑龙江北大荒丰缘集团有限公司) |
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| 基金项目： | 国家人事部留学人员择优资助项目"传统食品制作机理研究" |
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| 摘 要： | 探讨了添加不同比例的谷朊粉，对冷冻面团流变学特性及发酵能力的影响。结果表明，添加谷朊粉可以优化冷冻面团的流变学特性，改善冷冻面团的质量，谷朊粉添加量为2％时，冷冻面团的质量最优。谷朊粉还提高了冷冻面团的产气力，改善了冷冻面团的发酵能力，谷朊粉添加量为1％时，冷冻面团的发酵能力最高。
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| 关 键 词： | 冷冻面团 谷朊粉 流变学特性 产气力 发酵能力 |
Effect of Vital Wheat Gluten on the Rheological Properties and the Fermentation Capacity of Frozen Dough |
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| Institution: | YANG Ming-duo ,FENG Guang ,HAN Chun-ran , JIA Qing-sheng (1 The Scientific Research Base of Post-doctoral of Research and Development Center of Chinese Fast Food of Haerhin University of Commerce, Heilongjiang Harbin 150076 ; 2 Heilongjiang Beidahuang Fengyuan Conglomerate Limited Company) |
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| Abstract: | The objective of this study was to determine the effects of different proportion of vital wheat gluten on the rheological properties and the fermentation capacity of frozen dough.The results showed that the vital wheat gluten considerably improved the rheological properties and the quality of frozen dough.The quality of frozen dough was the best when vital wheat gluten was up to 2%.Vital wheat gluten also had a positive effect on the gassing power of frozen dough,and improved the fermentation capacity of frozen dough.The fermentation capacity of frozen dough was the best when vital wheat gluten was up to 1%. |
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| Keywords: | frozen dough vital wheat gluten rheological properties gassing power fermentation capacity |
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