板栗抗性淀粉对面团特性的影响研究摘要：本文主要研讨了板栗抗性淀粉对面团特性的影响，考察了板栗抗性淀粉不同添加量对面粉所制面团的质构特性及其之间的变化关系。结果表明，抗性淀粉的添加在一定程度上影响了面团的质构特性和产品的品质，具体表现为:随着抗性淀粉添加量的增加,馒头的硬度和咀嚼性显著增加，弹性、黏聚性和回复性显著减小；馒头僵硬、弹性差、感官评分较低。其对保健馒头的负面影响随添加量的增加而增大，但在较低添加量(5％左右)的情况下，对其品质的影响较小。为确保馒头的保健品质而不失其食用品质及感官品质，用于制作馒头的面粉，其中抗性淀粉的添加量最好为5-10％。关键词：板栗；抗性淀粉；面团特性；质构特性StudyOnTheEffectOfChestnutResistantStarchOnCharacteristicOfDoughAbstract:Thisisthemaindiscussionofthecharacteristicsofchestnutresistantstarch,examinestheinfluenceofchestnutresistantstarchdifferentadditivesmadeofflourqualityandstructurecharacteristicsofdoughwiththerelationbetweenstoragetime.Theresultsshowthattheresistantstarchaddtoacertainextentinfluencethequalityandstructureofdoughcharacteristicsandthequalityoftheproducts,thespecificperformance:withtheincreaseofaddingamountofresistantstarch,steamedbreadofhardnessandchewsexincreasedsignificantly,elasticity,stickygathersexandresiliencesignificantlydecreased;Steamedbread,sensoryelasticitybadstiff,withlowerscores.Thenegativeimpactofhealthofsteamedbreadwithaddvolumeincreases,butinloweradditives(5%orso),thelessinfluenceonitsquality.Toensurethequalityofsteamedbreadwithoutlosingtheirhealthcare,organolepticqualityediblequalityandusedtomakesteamedbreadflour,includingaddingamountofresistantstarchisbestfor5-10percent.Keywords:Castaneamollissima;resistantstarch;characteristicofdough;textureproperties。目录1前言...................................................................................................................81.1板栗概述.................................................................................................................................................81.1.1板栗的营养保健功能...........................................................................................................................81.1.2板栗加工过程中存在的问题...............................................................................................................91.1.3板栗贮藏技术研究进展.....................................................................................................................101.2抗性淀粉的研究进展............................................................................................................................101.2.1抗性淀粉的定义及分类.....................................................................................................................101.2.2抗性淀粉的生理作用.........................................................................................................................101.2.3抗性淀粉在食品中的应用.................................................................................................................111.2.4抗性淀粉的结构组成.........................................................................................................................111.2.5抗性淀粉的制备方法.........................................................................................................................121.2.6抗性淀粉的理化特性...............................................................................