糯玉米粉-膨化粉混粉的功能性质研究  

Functionality Behavior of Raw and Extruded Waxy Corn Flour Mixtures

作　　者：曾洁[1] 李新华[1] 程玉来[1] 高海燕[2] 申薇[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]辽宁农业职业技术学院,熊岳115214

出　　处：《中国粮油学报》2006年第6期38-42,共5页Journal of the Chinese Cereals and Oils Association

基　　金：辽宁省自然科学基金项目;基金号20032083

摘　　要：本文以黑糯玉米粉-膨化粉混粉为试材,研究其功能性质,结果表明,挤压膨化粉具有较高的糊化度、水溶指数和吸水指数,其值随混粉中膨化粉的比例的增加而增加;由于挤压膨化过程中淀粉的降解使膨化粉产生较低的RVA黏度,混粉的冷黏度随膨化粉的比例的增加而增加,而最终黏度随膨化粉的比例的增加而降低;随混粉中膨化粉的比例的增大,其吸热焓值降低。Raw and extruded waxy corn flours were mixed with different ratio and their functionality behavior were studied. The following are the results ： The extruded flour shows higher paste degree, water absorption and water soluble indices. These index values of the mixed flour increase as the fraction of the extruded flour in the mixture increase. Th extrusion ; e extruded flour gives lower rapid visco - analyzer （ RVA ） viscosity because of starch degradation during so with the fraction of the extruded flour increase, the RVA initial viscosity of the mixed flour increase and the RVA final viscosity of the mixture decrease. The differential scanning calorimetry （DSC） enthalpies lowers as the fraction of the extruded flour in the mixture increase.

关 键 词：糯玉米粉 膨化 水溶指数 吸水指数 黏度 吸热焓 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]