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L-赖氨酸-L-天冬氨酸盐在小麦粉及馒头和面条中的应用研究
On Applicability of L-Lysine-L-Aspartate in Wheat Flour,Steamed Bread and Noodle
【摘要】 在小麦粉中分别强化764.55、1529.10和2293.65 mg/kg的L-赖氨酸-L-天冬氨酸盐(赖氨酸复合盐,简称LA),与对照组比较,作了基础分析,并制作了馒头和面条。研究表明:在本试验范围内,适度强化LA对面团的拉伸特性有一定的改善作用;不会对馒头感官品质产生不良影响;对面条的感官品质会产生良好作用。
【Abstract】 Wheat flour was enriched with 764.55,1529.10 and 2293.65 mg/kg L-lysine-L-aspartate(a lysine compound salt is abbreviated to "LA") separately.The basic properties of this wheat flour were analyzed,and steamed bread and noodle were trial-produced with this wheat flour in comparison with a control group.The results showed that the proper enrichment by "LA" could improve the Brabender Extensograph performance of dough,could not affect the sensory quality of steamed bread and had a good effect on the sensory quality of noodle.
【关键词】 赖氨酸复合盐；
L-赖氨酸-L-天冬氨酸盐；
小麦粉；
馒头；
面条；
【Key words】 lysine compound salt； L-lysine-L-aspartate； wheat flour； steamed bread； noodle；
【Key words】 lysine compound salt； L-lysine-L-aspartate； wheat flour； steamed bread； noodle；
- 【文献出处】 粮食与饲料工业 ,Cereal & Feed Industry , 编辑部邮箱 ,2006年10期
- 【分类号】TS210.4
- 【被引频次】2
- 【下载频次】128