荞麦抗性淀粉制备及其对小麦粉流变学特性的影响  

Processing of Buckwheat Resistant Starch and its Effect on Rheological Property of Flour

作　　者：丰凡[1] 张国权[1] 宫凤秋[1] 欧阳韶晖[1] 罗勤贵[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《粮食与饲料工业》2007年第2期17-19,40,共4页Cereal & Feed Industry

基　　金：西北农林科技大学重点科研项目(20030203085)

摘　　要：以荞麦粉为材料,采用酸解和水热处理方法系统研究了荞麦抗性淀粉的制备工艺条件及添加荞麦抗性淀粉对小麦粉流变学特性的影响。研究结果表明,荞麦抗性淀粉的制备工艺条件为料水比1∶10、稀盐酸用量3%、酸解时间2.0h、沸水浴时间3.5h、4℃冷藏时间42h。荞麦抗性淀粉具有糊化温度较低,糊度稠度低,热糊稳定性和冷糊稳定性较好等特点。添加荞麦抗性淀粉,面粉的黏度参数、粉质参数和拉伸参数均有明显的降低趋势,更适合应用于饼干、糕点等弱筋类面食品。The processing conditions for preparation of buckwheat resistant starch were studied by means of acid-modification and heat-moisture. The effect of buckwheat resistant starch on rheological properties of flour was also discussed. The results showed that the processing conditions for preparation of buckwheat resistant starch were： ratio of raw material and water 1：10, dosage of hydrochloric acid 3%, acid-modification time 2.0 h, heating time 3.5 h and cold storage time 42 h under 4℃. Buckwheat resistant starch had characteristics of low pasting temperature, low consistency and high stability of hot and cold paste. When adding buckwheat resistant starch, the farinograms, extensograms and pasting parameters of dough all trended to be lowered significantly, which could be more suitable for weak-gluten wheaten food such as biscuit, cake and so on.

关 键 词：荞麦 抗性淀粉 制备工艺 小麦粉 黏度参数 粉质参数 拉伸参数 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]