绿色小麦面团流变学品质特性研究  

Rheological properties of green wheat dough

作　　者：郭旭[1] 张海华[1] 朱科学[1] 陈晔 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]广西粮油科学研究所,广西南宁530001

出　　处：《食品工业科技》2010年第4期90-92,96,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目(2006BAD05A09)

摘　　要：以彩色小麦新品种—绿色小麦为研究对象,对绿色小麦的化学组成进行分析,测得绿色小麦蛋白含量为17.96%,高于黑色小麦、红麦和白麦。湿面筋测定结果显示,绿色小麦中湿面筋含量为35.5%。采用粉质仪、面筋强度仪、拉伸仪和流变仪对绿色小麦面团的流变学特性进行分析。测定结果表明,绿色小麦的面团形成时间、稳定时间都比其他品种小麦的短,分别为3.3min和1.8min;绿色小麦面团的抗拉伸性较其他小麦品种小;流变测定结果表明,绿色小麦面团中黏性比例较大,弹性与其他小麦相当。综合考虑,认为绿色小麦更适合于制作饼干或蛋糕。Green wheat is a new variety of color wheat.Chemical compositions were determined, protein content of green wheat was 17.96%, and it was the highest among those determined wheat.Wet gluten content determination result showed that wet gluten content of green wheat was 35.5%.Brabender Farinograph-E, Brabender gluten-E, Brabender Extensograph-E and rheometer TA instrument were used to analyze rheological properties of wheat dough.The results showed dough forming time and stabilization time, both were shorter than others, were 3.3min and 1.Smin respectively.Dough gluten strength result demonstrated dough resistant stretching capability was lower than others;this was coincidence with stretching property determination. Elasticity and viscosity were given by rheometer TA instrument,for green wheat which had higher viscosity ratio to elasticity.All the results indicated that green wheat was more suitable for biscuits or cakes.

关 键 词：绿色小麦 粉质特性 面筋强度 拉伸特性 流变特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]