燕麦—小麦混合粉的粉质特性研究  

Study on the Silty Features of Oat-wheat Mixed Flour

作　　者：刘永峰[1] 杨晓清[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《农产品加工（下）》2010年第6期25-27,共3页Farm Products Processing

基　　金：内蒙古农业大学博士科研启动基金项目(BJ07-39)

摘　　要：以小麦粉为对照,研究不同配比的燕麦—小麦混合粉的粉质特性。结果表明,随着燕麦粉质量分数的增加,燕麦全粉—小麦粉混合粉和燕麦精粉—小麦粉混合粉的吸水率均呈增大趋势,稳定时间均是先增大后减小;在燕麦粉质量分数为5%～40%,随着燕麦粉质量分数的增加,形成时间的变化趋势均是先减小后增大,弱化度的变化趋势均是先减小后增大。The silty features of oat flour and wheat flour mixed with different ratio were studied comparing with wheat flour. The results showed that with the inereasing of the content of oat flour, the absorption of whole oat-wheat mixed flour and refining oat-wheat mixed flour were both increased; stabilization time were all increased first and then decreased; with the oat flour eontent of 5%-40%, the formation time and degree of softening were all deereased first and then increased.

关 键 词：粉质特性 吸水率 稳定时间 形成时间 弱化度 

分 类 号：TS202.1[轻工技术与工程—食品科学]