Study on Effect of Starch Phosphate Monoester on Rheological Property of Dough

[Objective] The aim was to explore the effect of starch phosphate monoester(SPM) with different substitution degrees and addition amount on properties of farinograph and extensograph of dough.[Method] The SPM with two different substitution degrees(0.019 and 0.011) were prepared by controlling the reaction time,and then added into the flour according to 0.4%,0.7% and 1.0% of the flour weight resp.,and their properties of farinograph and extensograph were studied.[Result] When 1.0% SPM with 0.019 of substitution degree was added into the dough,the formation time of dough was decreased to 2.4 min,stability time increased to 4.9min,and softening degree reduced to 86,the dough extensibility was raised from 24.27 mm to 25.78 mm,and the maximal drawing force increased from 0.024 g to 0.049 g.[Conclusion] SPM had good characteristics of thickening property,emulsifying property and use safety etc.By adding SPM into weak gluten flour,the dough forming time could be shortened,dough stability time enhanced,softening degree reduced,and farinograph property of dough improved.The substitution degree of SPM was higher,and improvement effect was better.