油脂对小麦粉糊化及质地特性的影响。
Effect of fats and oils on pasting and textural properties of wheat flour.
作者信息
Devi Amita, Sindhu Ritu, Khatkar B S
机构信息
Department of Food Processing and Technology, Gautam Buddha University, Greater Noida, 201308 India.
Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, 125001 India.
出版信息
J Food Sci Technol. 2020 Oct;57(10):3836-3842. doi: 10.1007/s13197-020-04415-4. Epub 2020 Apr 13.
Abstract
Effects of fats and oils on pasting and textural properties of soft and hard wheat flours were investigated. Fats and oils significantly diminished peak viscosity, trough, breakdown, setback, final viscosity and escalated the pasting temperature. Effects on pasting properties were found more noticeable for soft wheat flour. Pasting properties of soft and hard wheat flour were significantly affected by coconut oil and hydrogenated fat. Texture analyser results divulged that fats and oils decreased the flour gel hardness, adhesiveness, gumminess and chewiness of flour gel of both varieties, whereas gel springiness was improved. Textural properties of wheat flour gels of both soft and hard wheat varieties were influenced most extensively by groundnut oil.
摘要
研究了油脂对软质和硬质小麦粉糊化及质地特性的影响。油脂显著降低了峰值粘度、低谷粘度、破损值、回生值、最终粘度，并提高了糊化温度。发现对软质小麦粉的糊化特性影响更显著。软质和硬质小麦粉的糊化特性受椰子油和氢化脂肪的显著影响。质地分析仪结果表明，油脂降低了两个品种面粉凝胶的硬度、粘附性、胶粘性和咀嚼性，而凝胶弹性得到改善。花生油对软质和硬质小麦品种面粉凝胶的质地特性影响最为广泛。
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