DOI:10.16210/j.cnki.1007-7561.2014.03.013
油脂加工
粮油食品科技第22卷2014年第3期
共轭亚油酸对面团流变学特性
和馒头形态的影响赵阳张滢滢陈海华’王雨生12
（1.青岛农业大学食品科学与工程学院山东青岛266109;
2.青岛农业大学学报编辑部山东青岛266109)
摘要：采用粉质仪、拉伸仪研究了共轭亚油酸(CLA)对面团流变学特性和馒头形态的影响。结果表明CLA显著影响面团粉质特性、拉伸特性和馒头比容、高径比。CLA使面团吸水率降低、形成时间缩短,CLA质量分数为0.50%时面团稳定时间最长、软化度最低。CLA使面团延伸度降低拉伸能量、最大拉伸阻力、最大拉伸比升高馒头比容降低高径比增加。CLA的质量分数为0.25%~ 0.50%时馒头的外观品质最佳。
关键词：共轭亚油酸：面团：流变学特性；馒头；形态
中图分类号：TS211.4*3文献标识码：A文章编号：1007-7561(2014)03-0024-04
Effect of conjugated linoleic acid on the rheological properties of dough and shape of steamed bread
ZHAO Yang' , ZHANG Ying ying' , CHEN Hai hua' , WANG Yu sheng' 2
( 1. College of Food Science & Engineering , Qingdao Agricultural University , Qingdao Shandong266109: 2. Editorial Department of Journal , Qingdao Agricultural University , Qingdao Shandong266109)
Abstract: The effect of conjugated linoleic acid( CLA) on the rheological properties of dough and shape of steamed bread were studied by farinograph and extensograph. The results showed that farinograph and ex-tensograph properties of the dough as well as the ratio of height to diameter and specific volume of steamed bread were significantly influenced by CLA. The water absorption rate and forming time of dough were decreased with the addition of CLA. The stability time and softening degree of dough reached the maximum and the minimum , respectively , with 0. 50% of CLA. Energy of extension , maximum extension resistance and stretch ratio of the dough were raised while extensibility decreased by CLA. The specific volume of steamed bread was deereased while the ratio of height to diameter increased with CLA. The ap-pearance quality of the steamed bread was the best with 0. 25% ~ 0. 50% of CLA.
Key words: conjugated linoleic acid( CLA) ; dough; rheological property; steamed bread; shape
馒头是中国的传统主食，有两干多年的历史[1]。近年来，随着人们生活节奏的加快商品馒头不断涌入市场。消费者普遍喜欢形状高挺、质地松软而有嚼劲的馒头。随着健康饮食观念的产生，具有较高营养价值的馒头产品必将受消费者青。收稿日期：20131027
基金项目：山东省高等学校优秀中青年骨干教师国际合作培养项目
( SD 20130875)
作者简介：赵阳1989年出生女硕士研究生通讯作者：陈海华1973年出生女教授博士
24
长链多不饱和脂肪酸是指碳链长度为18~22 个碳原子且有两个或两个以上双键的直链脂肪酸，对人体健康有重要作用(")。其中，共轭亚油酸（CLA)具有调节脂质代谢、抗癌、抗氧化等功能营养价值极高[3]。小麦粉中含有约2%的脂类物质[4]。研究表明脂肪的氧化有利于面团三维网状结构的形成能够提高面制品的质量[3]。CLA含有双键在食品加工过程中易被氧化其中间产物和生
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