配麦和配粉对小麦粉面团流变学特性的影响  

Effect of wheat and flour blending on rheological properties of wheat dough

作　　者：刘鑫[1] 王晓曦[1] 史建芳[1] 贾爱霞[1] 王绍文[1] 

机构地区：[1]河南工业大学,河南郑州450052

出　　处：《粮食与饲料工业》2010年第7期16-19,共4页Cereal & Feed Industry

摘　　要：选用7种高、中、低筋小麦,对其品质进行综合分析;根据分析结果以水饺粉为目标粉进行配麦和配粉实验,对混合粉的流变学特性进行分析研究。结果表明差异性大的小麦(粉)以合适的比例搭配能明显改善混配粉的流变学特性。配麦和配粉在提高稳定时间,降低弱化度,改善拉伸特性方面区别并不明显,但在降低吸水率和拉伸度方面配粉比配麦表现效果更加明显。Seven sorts of wheat in high, medium and low gluten contents were selected, and the qualities of which were comprehensively analyzed. Based on analytical results, dumpling flour was taken as the target for wheat and flour blending test to analyze and research the rheological properties of the blended flour. The results showed that, the theological properties of the wheat （flour） with a large difference blended by a proper proportion could be improved significantly. There was no significant difference in stabilization time enhancement, weakening degree degradation and tensile property improvement between wheat blending and flour blending. However, the water absorption degradation and tensile property of flour blending were more significant than those of wheat blending.

关 键 词：小麦粉 配麦 配粉 流变学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS211.4[轻工技术与工程—食品科学与工程]