稳定化全麦粉面团的粉质和拉伸特性研究  

Study on farinograph and extensograph properties of stabilized whole-wheat flour dough

作　　者：汪丽萍[1] 刘艳香[1] 田晓红[1] 刘明[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《食品工业科技》2013年第4期80-83,共4页Science and Technology of Food Industry

基　　金：中央级公益性科研院所基本科研业务费专项(2011ZX1104);"十二五"国家科技支撑计划课题(2012BAD34B05);"十二五"国家科技支撑计划课题(2012BAD34B08)

摘　　要：研究了稳定化全麦粉面团的流变学性质。结果表明:与普通小麦粉相比,稳定化全麦粉面团粉质和拉伸特性发生了显著变化。面团吸水量明显增加,稳定时间显著下降,拉伸能力减弱。不同含量的全麦粉测定结果显示,面团的吸水量、稳定时间、拉伸能量、延伸度与全麦粉含量呈显著相关性(p<0.05)。超微粉碎有利于改善全麦粉的粉质和拉伸特性。除吸水量外,稳定化处理温度对全麦粉面团的粉质和拉伸特性无明显影响。The rheological properties of stabilized whole-wheat flour dough were studied with farinograph and extensograph. In comparison with regular wheat dough,farinograph and extensograph properties of stabilized whole-wheat flour dough varied significantly. The water absorption capacity was increased remarkably, stabilizing time was decreased significantly and stretch force of the dough was weakened. Determination results of different content whole wheat flour showed that the water absorption capacity,stabilizing time, maximum resistanceand extensibility of the dough were significantly correlated with the content of whole wheat flour（p〈0.05）. Superfine grinding was of beneficial to improve farinograph and extensograph properties of stabilized whole-wheat flour dough. Stabilizing treatment temperature had no obviously effect on farinograph and extensograph properties of whole wheat flour dough except water absorption capacity.

关 键 词：稳定化全麦粉 粉质特性 拉伸特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]