添加荞麦多肽粉对面团流变学特性的影响

Effect of Buckwheat Peptides on Dough Rheological Properties

摘要:

将不同水解条件下得到的荞麦多肽粉按不同浓度梯度分别添加到强筋和弱筋面粉中，探讨荞麦多肽粉对面团流变学特性的影响。结果表明：添加不同量荞麦多肽粉的面团，吸水率均随荞麦多肽粉添加量的增加而不断降低，当超过8%添加量后，吸水率受到的影响较小；面筋的含量随着荞麦多肽粉添加量的增加呈现先增加后减小的趋势；面团形成时间和稳定时间随荞麦多肽粉添加量的增加均呈先减小后增加的趋势，弱化度呈上升趋势，评价值也呈现一直增加的趋势。从拉伸特性来看，随着荞麦多肽粉添加量的增加，面团的延伸性变好，拉伸阻力在高浓度添加量的情况下比原面粉大，拉伸能量则呈现一直增加的趋势。总体而言，添加荞麦蛋白粉及其多肽粉对面团粉质及拉伸特性均具有促进作用。

Abstract:

Buckwheat peptides were achieved by hydrolysis and added to strong gluten and weak gluten flour to explore its effect on dough rheological properties. The results showed that the higher buckwheat peptide powder content, the lower water absorption rate. However, further increase in the buckwheat peptide above 8% showed little effect on increase of water absorption rate. During the increase of buckwheat peptide content, gluten content showed an increase and then decrease tendency; dough forming time and stability time decreased first and then rose; weakening level increased; and evaluation value also increased. As to extenograph properties, increase of the buckwheat peptide powder content improved the extensibility, the extension resistance, and the extension energy. So buckwheat protein or buckwheat peptide had a positive effect on farinograph and extenograph properties.