杂粮粉与小麦粉粘度特性比较研究  

Comparison of viscosity of the grains flour and wheat flour

作　　者：孟婷婷[1] 周柏玲[1] 石磊[1] 田志芳[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030006

出　　处：《粮油食品科技》2012年第5期19-20,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：对几种杂粮粉与小麦粉的粘度特性进行了比较研究,结果显示:杂粮粉糊化温度和开始糊化的时间、热粘度及其稳定性、冷粘度及其稳定性等粘度特性都存在着明显的不同。为进一步了解小麦与杂粮淀粉的特性及应用开发提供了一定的理论依据。The viscosity of the grains flour and wheat flour were compared studied. The result showed that the gelatinization temperature and the time to start gelatinization, hot paste viscosity （HPV） and viscosity stability, cool paste viscosity （CPV） and viscosity stability are obviously different. This offered a theoret- ical basis for further development and application of grains starch.

关 键 词：小麦粉 杂粮粉 粘度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]