速溶蓬灰成分分析及对面团改良机理的研究

he main constituents of instant soluble Peng gray were analyzed and the influence on the dough extensibility was also studied through the determination of rheological properties and the number of the sulfhydryl groups and disulfide groups，even with the electrophoresis. The results had showed that chemical reducing agent was Na2S with the content of 20.068%, the carbonate was 37.73%, and the contents of Na and K were respectively 26.2% and 0.022%, therefore，the carbonate would be mainly Na2CO3, and the content of NaCl was 1.15%, the sulfhydryl groups increased with more addition of Peng gray and the RVA profile of wheat starch also went through some changes. Finally, the electrophoresis result indicated that the number of low-molecular weight subunits decreased through the induction of Peng gray, therefore, the investigation would provide scientific basis for the production of the pulled noodles and the invention of a new type of improver which had higher efficiency and more safety.