谷朊粉对苦荞粉流变学特性改善作用的研究  

A Study of the Improvement Effect of Wheat Gluten on Rheological Properties of Buckwheat

作　　者：马越[1] 谢国莉[1] 苑函[1] 陈红梅[1] 

机构地区：[1]北京电子科技职业学院,北京100029

出　　处：《食品研究与开发》2013年第2期3-6,共4页Food Research and Development

摘　　要：面团流变学特性对于确定焙烤食品的加工工艺及相关的工艺数据有重要的指导意义。重点研究谷朊粉对于苦荞麦流变学特性的影响,并通过添加适量的谷朊粉改善苦荞粉的粉质及拉伸特性,进而改变其加工特性。Dough＇s theological properties are of great guiding significance in determining the processing technology of bakery and its related technological data. This article mainly studied the influence of wheat gluten on rheological properties of buckwheat, through adding appropriate amounts of wheat gluten to improve the farinograph and extensograms parameters of buckwheat, improved its processing properties.

关 键 词：苦荞粉 谷朊粉 面团流变学特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]