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当前位置: 首页 > 文章 > 水分含量及添加剂对面团玻璃化转变温度的影响 食品科学 2007,28 (8) 97-100
Position: Home > Articles > Effects of Water Content and Several Common Food Additives on Glass Transition Temperature of Dough FOOD SCIENCE 2007,28 (8) 97-100

水分含量及添加剂对面团玻璃化转变温度的影响

作  者：
苏鹏;王欣;刘宝林;谷雪莲
单  位：
上海理工大学低温与食品冷冻研究所
关键词：
DSC;玻璃化转变温度;面团;食品添加剂
摘  要：
本实验应用差示扫描量热仪(DSC),测量了不同水分含量的面团的玻璃化转变温度以及NaCl、卵磷脂、抗坏血酸、明胶、海藻糖、单干酯及黄原胶等常见食品添加剂对面团玻璃化转变温度的影响。结果表明:水分含量为40%的纯精粉面团的玻璃化转变温度为-27.75℃,水分含量在38%～45%的玻璃化转变温度有逐渐降低的趋势。NaCl、抗坏血酸、海藻糖分别以5%、1%、3%加入面团以后,面团玻璃化转变温度分别为-13.68、-12.73、-15.74℃。加入明胶、单干酯、黄原胶时,面团的玻璃化转变温度提高并不明显,而卵磷脂的加入却降低了面团的玻璃化转变温度。
译  名：
Effects of Water Content and Several Common Food Additives on Glass Transition Temperature of Dough
作  者：
SU Peng,WANG Xin,LIU Bao-lin,GU Xue-lian (Institute of Cryomedicine and Food Freezing, University of Shanghai for Science and Technology, Shanghai 200093, China)
关键词：
DSC;glass transition temperature;dough;food additive
摘  要：
In this study, The dough's glass transition temperature of dough was determineded by DSC (differential scanning calorimetry). The effects of water content, NaCl, ascorbic acid, 2,2-prehalose, gelatin, glycerol monostearate, xanthan gum and lecithin on glass transition temperature of dough were assayed also. The results showed that: glass transition temperature of dough with 40% water content is -27.75 ℃, and the glass transition temperature decreases with the water content when the water content is between 38% and 45%. When NaCl, ascorbic acid and 2,2-prehalose are added into the dough with the weight ratio of 5%, 1% and 3% respectively, the glass transition temperature of the dough are -13.68 ℃, -12.73 ℃ and -15.74 ℃, respectively. When gelatin, glycerol monostearate, xanthan gum is added, the increase of glass transition temperature of dough is not significant, but addition of lecithin decreases the glass transition temperature of dough.

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