菊粉对苦荞麦流变学特性改善作用的研究  

A Study of the Improvement Effect of Inulin on Rheological Properties of Buckwheat

作　　者：马越[1] 谢国莉[1] 陈红梅[1] 苑函[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7期40-41,49,共3页Food Research and Development

摘　　要：苦荞麦具有降血脂、降糖等多种生理功能,但其加工性能较差。本文重点研究菊粉对于苦荞麦流变学特性的影响,并通过添加适量的菊粉改善苦荞粉的粉质特性,进而改善其加工性能。Buckwheat has many physiological functions such as reducing blood lipids, lowering blood sugar and so on, but its processing performance is worse. Dough rheological properties of buckwheat influenced by adding inulin was studied. The results showed that farinograms properties and processing performance of buckwheat can be improved by adding appropriate inulin.

关 键 词：菊粉 苦荞麦 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]