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当前位置: 首页 > 文章 > 阿拉伯胶和羧甲基纤维素钠对荞麦面团发酵流变学及烘焙特性的影响 食品科学 2013,34 (17) 5-9
Position: Home > Articles > Effects of Arabic Gum and Carboxymethylcellulose (CMC) on Rheological and Baking Properties of Buckwheat Dough FOOD SCIENCE 2013,34 (17) 5-9

阿拉伯胶和羧甲基纤维素钠对荞麦面团发酵流变学及烘焙特性的影响

作  者：
刘彦;黄卫宁;贾春利;王凤;RAYAS-DUARTE Patricia
单  位：
江南大学食品科学与技术国家重点实验室;美国俄克拉荷马州立大学农产品与食品研究中心;无锡麦吉贝可生物食品有限公司
关键词：
亲水胶体;荞麦面团;发酵流变学;烘焙;气孔成像分析
摘  要：
以含有30%荞麦粉的荞麦面包为基质,研究阿拉伯胶(AG)和羧甲基纤维素钠(CMC)对荞麦面团流变学特性以及面包烘焙特性的影响,添加量分别为质量分数0.5%、1.0%和1.5%(以高筋粉和荞麦粉的总质量为基准)。两种亲水胶体对面团的动态流变学特性影响不同,AG添加后面团的黏性模量和弹性模量均降低;CMC添加后面团的黏性模量和弹性模量均增加,并随着添加量的增加逐渐增加。与空白组样品相比,含AG和CMC的面团总产气量(V T)变化不大,但是面团最大膨胀高度(H m)、气体释放曲线的最大高度(H’m)、面团出现孔洞的时间(T x)(面团开始泄漏CO2的时间)以及面团的持气率(R)均增加,特别是CMC作用更加明显。随着AG和CMC添加量的增加,面包的比容由空白组的4.20mL/g分别增加到4.47mL/g和4.78mL/g;当添加量达到1.5%时,面包的硬度分别下降了27.9%和51.5%,面包的内聚性和回复性均得到提高。此外,亲水胶体还使得荞麦面包的气孔表面分率和气孔稠密度增加。
译  名：
Effects of Arabic Gum and Carboxymethylcellulose (CMC) on Rheological and Baking Properties of Buckwheat Dough
作  者：
LIU Yan;HUANG Wei-ning;JIA Chun-li;WANG Feng;RAYAS-DUARTE Patricia;State Key Laboratory of Food Science and Technology, Jiangnan University;MagiBake International Co. Ltd.;Food and Agricultural Products Research Center, Oklahoma State University;
关键词：
hydrocolloid;;buckwheat dough;;rheology;;baking;;image analysis
摘  要：
Buckwheat bread was made with 30% flour substitution. The effects of arabic gum(AG) and sodium carboxymethylcellulose(CMC) on rheological properties of dough and baking properties of breads were investigated, with the addition of 0.5%, 1.0% and 1.5% of AG and CMC respectively. The two gums had different effects on rheological properties. Both viscous modulus and elastic modulus of buckwheat dough were decreased after AG was added, while the results showed a positive correlation with CMC. Compared with the control, the total volume of buckwheat dough did not change much after AG and CMC were added, whereas maximum fermentation height( H m), maximum gas production height( H' m) and retention coefficient( R) were elevated and the start time for dough to lose CO 2( T x) was delayed. Those results were more significant when CMC was added. With the increase of AG and CMC, the specific volume of bread was elevated from 4.20 mL/g for the control to 4.47 mL/g and 4.78 mL/g, respectively. As the substitution was up to 1.5%, the hardness of bread was decreased by 27.9% and 51.5%, and the cohesiveness and resilience were also improved. Besides the area fraction and cell density of buckwheat bread became higher when hydrocolloids were added.

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