摘要
将青麦仁制成全粉添加在小麦粉中,并对它的理化性质、糊化特性及流变学特性进行研究。结果表明:随着青麦仁粉添加量的增大,混合粉的水分、淀粉、湿面筋含量以及面筋指数下降,灰分、蛋白质、膳食纤维、叶绿素、脂肪含量明显升高;粉质特性表现为面团的稳定时间和粉质质量指数下降,吸水率升高,弱化度升高;拉伸特性显示面团的延伸性、能量以及拉伸阻力显著下降;糊化特性呈现出高峰黏度、最终黏度、低谷黏度、回生值以及衰减值整体都呈下降趋势。
The whole green wheat kernel flour was added into wheat flour,and the physical and chemical properties,pasting properties and rheological properties were studied.The results showed that with the increasing of addition of green wheat kernel flour,moisture,starch,wet gluten content and gluten index of the mixed powder decreased;and ash,protein,fat,dietary fiber,chlorophyll content of it increased obviously;Farinograph properties showed the dough stability time and farinograph quality index decreased,the water absorption rate and the degree of softening increased;Tensile properties showed dough extensibility,energy and tensile resistance decreased significantly;The gelatinization properties showed the peak viscosity,final viscosity,low viscosity,setback and attenuation values showed a downward trend overall.
作者
卫阿枝
张国治
李长根
WEI A-zhi;ZHANG Guo-zhi;LI Chang-gen(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;White Elephant Food Group,Zhengzhou 451100,Henan,China;Henan sanjianle food Co.Ltd.,Wenxian 454850,Henan,China)
出处
《粮食与油脂》
北大核心
2019年第12期42-45,共4页
Cereals & Oils
基金
河南省重大科技专项项目（151100111300)
关键词
混合粉
理化特性
流变学特性
糊化特性
mixed powder
physicochemical property
rheological property
pasting property
