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摘要： 本文通过利用碱性电解水和普通去离子水对不同筋力（低筋，中筋，高筋）的面粉和制成面团后其质构特征所发生的变化，研究了碱性电解水对面团品质的影响作用。研究结果表明，利用碱性电解水的面团可以明显改善低筋面粉和中筋面粉质构特征，使其具有和高筋面粉相似的的硬度和延展性。因此使得低筋面粉和中筋面粉和制的面团具有了作为生产面包等烘焙制品的原材料可能性。质构特征上看，加普通去离子水的面团软，黏性大，弹性也较差，而加碱性去离子水和制的面团相对硬度较高，延展性等明显提高。pH为11.0的碱性电解水对低筋和中筋面粉的质构影响最大，质构特征最为适合作为烘焙产品的原料。43150
毕业论文关键词：碱性电解水；面团；TPA
The effect of alkaline ionized water on physical property of dough
Abstract：Alkaline ionized water and general deionized water were added into different gluten flour(Low Gluten,Middle Gluten,High Gluten) to make the dough in this paper.To research the effect of alkaline ionized water on physical property of dough according to the change about texture property of dough .The results showed that the dough’s texture property of low gluten flour and middle gluten flour was improved with alkaline ionized water,which made it hard and malleable like high gluten flour.And made low gluten flour and middle gluten flour possible to be raw materials of baked food like bread.According to the texture property,the dough with general deionized water were soft,high viscosity and low springness.The dough with alkaline ionized water were harder and malleability of the dough were increased obviously.Texture property of low gluten flour and middle gluten flour were effected most when the pH value of alkaline ionized water was 11.0,which is most suitable for raw materials to make baked products.
Keywords: alkaline ionized water; dough; TPA
目录
1.引言 1
1.1 面食的基本情况与面粉的分类用途 1
1.3 碱性电解水及其应用 2
1.3.1 碱性电解水在食品方面的应用 3
1.3.2 碱性电解水在工业方面的应用 3
1.4 面团品质的基本评价方法和形式 3
1.5 质构仪及TPA测定的简述 3
1.5.1 TPA质构特征曲线 4
1.5.2 TPA实验参数及其定义 4
1.6 本课题的目的及研究意义 5
2.材料与方法 6
2.1 材料与试剂 6
2.2 仪器与设备 6
2.3 实验方法 6
2.3.1 电解水装置电解碱性去离子水 6
2.3.2 碱性电解水pH值测定 6
2.3.3 面粉与加水的比例 7
2.3.4 和面 7
2.3.5 醒面 7
2.3.6 TPA质构测定法 7
2.4 碱性电解水对面团质构的影响 8
2.5 不同pH值碱性电解水对面团质构的影响 8
2.6 不同醒面时间对面团质构的影响