磷酸盐对小麦粉糊化、混合和面条制作性能的影响。
The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
出版信息
Food Chem. 2019 Jun 15;283:353-358. doi: 10.1016/j.foodchem.2019.01.049. Epub 2019 Jan 18.
The effects of five phosphate salts (PS) on the pasting properties of flour, mixing properties of dough and qualities of cooked noodles were investigated. Rapid Visco Analysis showed that all types of PS increased the peak and final viscosities of wheat flour. Trisodium phosphate (TSP) significantly increased pasting temperature with increasing concentration. The Farinograph characteristics indicated that TSP markedly increased stability time and progressively decreased the degree of softening of the dough. The cooking yield of the TSP, sodium pyrophosphate (TSPP) and disodium phosphate (DSP) groups clearly increased, and the cooking loss was reduced by adding 0.3% sodium tripolyphosphate (STPP), 0.1% TSPP or 0.1% TSP. Texture profile analysis revealed that the hardness of cooked noodles from STPP and TSP groups slightly decreased, while that of TSPP and DSP groups decreased significantly. Overall, PS improved the qualities of noodles mainly by promoting starch gelatinization and strengthening the gluten network.
研究了五种磷酸盐（PS）对面粉糊化特性、面团混合特性和面条品质的影响。快速黏度分析仪显示，所有类型的 PS 均增加了小麦粉的峰值黏度和最终黏度。三聚磷酸钠（TSP）随着浓度的增加显著提高了糊化温度。粉质仪特性表明，TSP 显著增加了稳定时间，逐渐降低了面团的软化程度。添加 0.3%的三聚磷酸钠（STPP）、0.1%的焦磷酸钠（TSPP）或 0.1%的磷酸氢二钠（DSP），TSP、TSPP 和 DSP 组的蒸煮得率明显增加，蒸煮损失减少。质构分析表明，STPP 和 TSP 组面条的硬度略有降低，而 TSPP 和 DSP 组的硬度显著降低。总的来说，PS 通过促进淀粉糊化和增强面筋网络来改善面条的品质。
Zotero 插件