香菇粉添加量对小麦粉流变学特性的影响  

Effects of Lentinus Edodes Powder Addition on the Rheological Properties of Wheat Flour

作　　者：刘泉[1] 陈会君[1] 王海滨[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《粮食科技与经济》2013年第1期51-53,共3页Food Science And Technology And Economy

基　　金：武汉工业学院大学生科研项目

摘　　要：以小麦粉为基准计,在其中分别添加0、0.1%、0.5%、0.9%、1.3%、1.7%、2.1%、2.5%的香菇粉,研究香菇粉对小麦粉流变学特性（粉质和拉伸特性）的影响。结果表明：对面团的粉质特性而言,随着香菇粉添加量的增加,面团的吸水率和弱化度逐渐增大,而形成时间和稳定时间整体上呈减小的趋势。对面团的拉伸特性而言,随着香菇粉添加量的增加,能量值整体上呈减小的趋势,延伸度略微减小;拉伸阻力则随面团静置时间的不同略有变化,总体趋势是在面团静置时间较长时,随着香菇粉添加量的增加,面团拉伸阻力有增大的趋势。综合比较：香菇粉添加量在0.5%~1.7%时,对小麦粉流变学特性影响不大。Effects of lentinus edodes powder on the rh eological properties of wheat flour （farinograph and extensograph performance） were studied in this paper （the adding amount of lentinus edodes powder were 0,0.1%, 0.5%, 0.9%, 1.3%, 1.7%, 2.1%, 2.5%, the basic stuff was wheat flour）.The results showed that： as the farinograph performance of dough, with the lentinus edodes powder addition increased,the water absorption rate and degree of weakness of dough increased gradually,while the development time and stabilization time of dough decreased on the whole. As the extensograph performance of dough,with the lentinus edodes powder addition increased,energy value decreased on the whole, extensibility decreased slightly.Extending resistance showed different changes with the rising time of dough ,when the rising time of dough was longer,the extending resistance of dough increased with the the lentinus edodes powder addition. Comprehensive survey： the effects on rheological properties of wheat flour was small when the adding amount of lentinus edodes powder was 0.5%-1.7%.

关 键 词：香菇粉 小麦粉 流变学特性 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]