沙蒿膠在冷凍面團中的應用研究.pdf

1、江南大學碩士學位論文沙蒿膠在冷凍面團中的應用研究姓名：高博申請學位級別：碩士專業(yè)：糧食、油脂及植物蛋白工程指導教師：黃衛(wèi)寧20070601江南太學碩士學位論文AbstractInthisthesiswefoundthebestextractedconditionsofArtemisspheerncephalaKraschGum(ASKgum)whichwasextractedfromArtemissphaerocephahKraschs

2、eedsand曲塒i趕theASKgume位ctedthefrozendoughOnfermentrhcolngydynamicrhcologyandtexttweofbreadmadefromfrozendough，TheoptimumconditionsofextractionforASKgumw粥obtainedbytheorthogonalityexperiment：弛mpemmre：60℃，dipintime：lkmixing

3、time：2rainandRatio：1：100UnderthisconditiontheextractionofASKgumWItS1435％(w／w)ComparewiththeASKgumandlocustbeangumforcapabilhyofholdingwatertmderroomtemperatureandfmzenstorageAndfoundthatASKgumcouldholdabout27timesit蝴f’sw

4、eightw懿eranditWBStwiceoflocustbeangumInfrozenstoragetheASKgumcouldholdmo坤waterlll黼locustbeangumItshowedthatASKgumhadthebettercapabilityofholdingwaterinfrozenstoragethanfrozendouganditcouldreducethedamagefromiceandkeepthe

5、mountofwaterinlongtimefrozenstDrageByusingthesixfactorsandtwolevelsdesignexperimem協(xié)selectthreeimportantfactorsfromsixfactorsofthebreadspecificvolumeThethreeimportantfactorswereanalyzedbytheexperimentofresponsesurfaceanal

6、ysisByridgeanalysistheoptimal蠹烈h睨嚏蔭黼mediumWasdetermined：ASKgumaddition：095％(w／w)frozenstoragetemperature：1875“C，thawingtime：2h48minsThebreadspecificvolumeWaS689mL／gWestudiedtheeffectofASKgumonfrozendoughbyF3Rheofermentom

7、eterandfoundthatthecapabilityofkeepinggasof00u#WasincreasedanddoughbrokentimeWaSdelayedwithadditionofASKguminthedoughWaSincreasedExtensometertestsbowedthattoughnessoffrozendoughWasincreasedbyincreasingtheadditionofASKgum

8、。DynamicRhcometerresultsshowedthatinthesamefrozenstoragetimethedoughwith1％ASKgumhadthebiggestG’andfollowingoneWasthedou#with％locustbeangumandthesmallestonewasdoughwithnothingTheO”hadthesimilarresultinthesamefrozenstorage

9、timetheorderWaSthatdoughwith10／敞SKgumdoughwithnothinganddoughwith1％loncstbeangum。Butthetan5hadtheoppositeorderTheresultofG’G”andtan5showedthatadditionofASKgumcouldgetbettereffectOftincreasingelasticityandviscosityoffroze

10、ndough再搿拋攤ofbreadteStshowedthatgumcouldreducethehardnessandchewinessofbreedcomparingwithwithoutgumoneTheresultsoftextureofbreadshowedthatgumcouldadvancetheSellf∞andtexturepropertyWestudiedtheeffectofleeonfrozendoughinfro

11、zenstoragebyScanningElectronMicroscopy(SEM)andDifferentialscanningcalorimetry(DSC)Scanningelectronmicroscopy(SEM)showedthattheglutennetworkoffrozendoughwithgumsWaSbe她fprotectedthanthefrozendoughwithoutgum。andthefrozendou