面团组成对鱼面面团及面片流变学特性的影响

食品科学 ›› 2008, Vol. 29 ›› Issue (9): 83-86.

面团组成对鱼面面团及面片流变学特性的影响

栗瑞娟，熊善柏，赵思明，潘从道

华中农业大学食品科技学院；湖北省水产品加工工程技术研究中心；武汉工业学院食品科学与工程系

出版日期:2008-09-15 发布日期:2011-12-08

Effects of Dough Components on Rheological Properties of Fish Dough and Dough Sheet

LI Rui-Juan, XIONG Shan-Bai, ZHAO Si-Ming, PAN Cong-Dao

1. College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China; 2. Aquatic Products Engineering and Technology Research Center of Hubei Province,Wuhan 430070,China; 3. Department of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China

Online:2008-09-15 Published:2011-12-08

摘要/Abstract

摘要： 采用粉质仪、拉伸仪、动态流变仪和质构仪研究了面团组成对鱼面面团和面片流变学特性的影响,以探索面团粉质指标、拉伸指标与面片弹性之间的关系。结果表明,添加鱼糜和变性淀粉使面团的流变学特性劣化,但加热后可以增强面片的弹性;盐既可增强面团的流变学特性,也可提高面片的弹性。在升温过程中,鱼糜对面团的黏弹性影响不明显,变性淀粉和盐可明显提高面团的黏弹性。面团的形成时间、稳定时间和最大拉伸阻力与面片的弹性相关性显著(p<0.05)。

关键词: 鱼面, 面团, 流变学特性

Abstract: In order to explore the relationship between the elasticity of fish dough sheet and the farinograph and tensile indexes, effects of dough components on the rheological properties of fish dough and dough sheet were studied by using farinoraph, extensograph, dynamic rheometer and textural analyzer. Results showed that addition of fish surimi and modified starch weakens the rheological properties of fish dough, but it enhances the elasticity of fish dough sheet after heating. Salt improves both the rheological properties of fish dough and the elasticity of fish dough sheet. The visco-elasticity is hardly influenced by surimi during heating, but it is greatly enhanced by adding modified starch and salt. The development time, stability time and maximum resistance are significantly correlative with the elasticity of fish dough sheet.

Key words: fish noodle, dough, rheological properties

栗瑞娟, 熊善柏, 赵思明, 潘从道. 面团组成对鱼面面团及面片流变学特性的影响[J]. 食品科学, 2008, 29(9): 83-86.

LI Rui-Juan, XIONG Shan-Bai, ZHAO Si-Ming, PAN Cong-Dao. Effects of Dough Components on Rheological Properties of Fish Dough and Dough Sheet[J]. FOOD SCIENCE, 2008, 29(9): 83-86.

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