马铃薯全粉—小麦粉混粉流变学特性的试验研究  

Experimental Study on the Rheological Properties of the Mixed Potato and Wheat Flour

作　　者：王春香[1] 薛惠岚[1] 张国权[1] 

机构地区：[1]西北农林科技大学,陕西杨凌712100

出　　处：《粮食与饲料工业》2004年第10期34-35,共2页Cereal & Feed Industry

摘　　要：以小麦粉为对照,对小麦粉、马铃薯全粉以及其混合粉的理化特性进行了测定,而且借助粉质仪、拉伸仪对马铃薯全粉和小麦粉的混合粉的流变学特性进行了研究。试验结果表明,较之小麦粉,马铃薯全粉水分含量很低,降落值较大,粗淀粉含量较高;随着小麦粉中马铃薯全粉加入量的增大,混合粉面团的稳定时间缩短,评价值降低,筋力减弱,从而其加工性能也随之下降。Compared with wheat flour, the physicochemical properties of wheat flour, full potato flour and their mixture were determined, and the rheological properties of the mixed potato and wheat flours are studied by dint of a farinograph and an extensometer. The test result indicated that compared with wheat flour, potato flour featured very low moisture content, relatively big falling number and relatively high crude starch content. With the increment of full potato flour added into wheat flour, the mixed flour were effected, resulting in worse tolerance, lower valorimeter value, lower strength and poorer processing performance.

关 键 词：马铃薯全粉 小麦粉 流变学特性 混合粉 理化特性 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]