【摘要】 在小麦粉中分别强化901.45、1802.9和2704.35mg/kg的L-赖氨酸-L-谷氨酸盐(一种赖氨酸复合盐产品,简称为“LG”),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:LG的强化对粉质特性没有明显影响,而对面团的拉伸特性有一定的改善作用;各试验组馒头在体积、高度、质量及感官评分方面没有显著性差异,适度添加LG不会对馒头感官品质产生不良影响;各试验组面条在感官评分方面没有显著性差异,所制作的面条色泽、气味都很正常,无异味和变色现象,适度添加LG不会对面条感官品质产生不良影响。因此,L-赖氨酸-L-谷氨酸盐作为营养强化剂在小麦粉及馒头和面条中是适用的。更多还原

【Abstract】 Wheat flour was enriched with 901.45, 1802.9 and 2 704.35 mg/kgL-Lysine-L-Glutamate Dihydrate (a lysine com-pound salt, abbr. as "LG") separately. The basic properties of wheat flour were analyzed and steamed bread and noodle were trial-produced with this wheat flour. The results showed that the enrichment by "LG" didn’t significantly affect Brabender Farinograph per-formance, while certainly improved Brabender Extensograph performance of dough. Each group of steamed bread had no significantdifference in volume, height, weight and sensory score-evaluation. Proper addition of LG did not affect the sensory quality of bread;each test group of noodle had no significant difference in sensory score-evaluation, and noodle made had normal color and odor withoutany phenomena like off-odor or off-color. Proper addition of LG did not affect the sensory quality of noodle. Therefore,L-Lysine-L-Glutamate Dihydrate had a good applicability in wheat flour, steamed bread and noodle as a nutritional enriching substance.更多还原