CO2爆破挤压膨化豆渣对面团品质的影响

doi:10.7506/spkx1002-6630-201421008

食品科学

CO2爆破挤压膨化豆渣对面团品质的影响

邹妍，叶发银，刘嘉，赵国华

1.西南大学食品科学学院，重庆 400715；2.重庆市农产品加工技术重点实验室，重庆 400715

出版日期:2014-11-15 发布日期:2014-11-06

Effect of Addition of Okara Treated by CO2 Blasting Extrusion on the Properties of Dough

ZOU Yan, YE Fa-yin, LIU Jia, ZHAO Guo-hua

1. College of Food Science, Southwest University, Chongqing 400715, China;
2. Chongqing Key Laboratory of Agricultural Product Processing, Chongqing 400715, China

Online:2014-11-15 Published:2014-11-06

摘要/Abstract

摘要：

研究添加超微粉碎的CO2爆破挤压膨化豆渣（blasting extrusion-jet-milling okara，BE-JMO）对面团品质的影响。结果表明：随着BE-JMO添加量的增加，面粉吸水量和面团形成时间增加，面团的拉伸能量、拉伸性和tanδ均减小，其稳定时间和拉伸阻力呈先增加后减小的趋势，而弱化度在减小后逐步增加；面团的发酵体积随BE-JMO添加量的增大而减小，添加BE-JMO的面团在发酵40 min后体积趋于稳定；随BE-JMO添加量的增加，面团发酵的膨胀体积减小。结果发现BE-JMO的添加量不宜超过7 g/100 g小麦粉，但添加CO2爆破挤压膨化豆渣的面团品质优于添加等量普通豆渣的面团。

关键词: CO2爆破挤压膨化, 豆渣, 面团

Abstract:

The effects of the addition of ultrafine ground CO2 blasting extrusion-treated okara (BE-JMO) on the properties
of dough were investigated. The results showed that the water absorption of wheat flour and the development time of dough
increased with the addition of BE-JMO. Moreover, adding BE-JMO also decreased the extension energy, extensibility
and tanδ of dough. With increasing amount of BE-JMO added in dough, its stability time and extension resistance
firstly increased and then decreased while the degree of softening displayed the opposite trend. The dough volume after
fermentation decreased with increasing BE-JMO addition and reached a plateau after fermentation for 40 min. These results
show that the addition of BE-JMO should not be beyond 7 g/100 g wheat flour and that the properties of dough with BE-JMO are
better than those with common okara.

Key words: CO2 blasting extrusion, okara, dough

邹妍，叶发银，刘嘉，赵国华. CO2爆破挤压膨化豆渣对面团品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201421008.

ZOU Yan, YE Fa-yin, LIU Jia, ZHAO Guo-hua. Effect of Addition of Okara Treated by CO2 Blasting Extrusion on the Properties of Dough[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201421008.

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CO2爆破挤压膨化豆渣对面团品质的影响

Effect of Addition of Okara Treated by CO2 Blasting Extrusion on the Properties of Dough

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