黑麦混合粉的品质特性研究  

Study on properties of mixed rye flour

作　　者：蔡易辉 温纪平[1] 王华东[1] 张慧[1] 王大一[1] 胡玉华[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与饲料工业》2014年第11期5-9,共5页Cereal & Feed Industry

摘　　要：近年来,黑麦作为一种良好的烘培食品和保健食品的原料,被广泛应用于食品工业中。针对黑麦粉筋力较弱的问题,提出添加高筋粉改善黑麦粉加工品质的方法。通过将不同比例的黑麦粉和高筋粉进行搭配并混合均匀,研究了混合粉的理化指标、糊化特性和流变学特性等。试验结果表明,随着黑麦粉比例的增加,黑麦混合粉的灰分、粗蛋白质含量、降落数值、面筋含量和面筋指数提高,白度降低;糊化特性中的糊化温度变化并不明显,峰值黏度降低,峰值时间增加;粉质特性中的吸水率无明显变化,稳定时间、弱化度和粉质质量指数降低;拉伸特性中的拉伸能量、拉伸阻力、最大拉伸阻力、拉伸比和最大拉伸比这些指标都有先增加后减小的趋势,即混合粉的拉伸指标普遍低于高筋小麦粉的拉伸指标。同时以黑麦粉与高筋小麦粉比例为6∶4的混合粉理化指标与其糊化、流变学特性进行相关性分析,得知其理化指标与糊化、粉质和拉伸特性的相关性良好,粗蛋白质与糊化、粉质和拉伸特性中的很多指标呈极显著关系。In recent years,ryes have been widely used in the food industry as a good raw ingredient for producing baking and healthy foods.However,gluten contents in rye flour are low.To solve this problem,blending with strong gluten flour was proposed in the paper to improve the processing quality.Rye flour and strong flour were blended with various proportions in the research.Then physical and chemical indexes,gelatinization properties as well as rheological properties were analyzed.Results showed that indicators,including the ash content,crude protein level,falling number,gluten content and gluten index,were improved with increasing proportion of rye flour.In contrast,lower whiteness index occurred with more rye flour added.Changes in gelatinization temperature were not obvious.The peak viscosity decreased while the peak viscosity temperature increased in the procedure.The water absorption did not change much while stability time,softness and Farinograph Quality Number decreased.Indicators of extension energy,dough resistance to extensibility and maximum resistance to extension increased at first,and then declined afterwards.The same also applied to extension ratio and max extension ratio of the dough.That was to say,in general,the mixed flour had a lower extensibility compared with those of strong gluten wheat flours.The mixed flour was blended in a proportion of 6（rye flour）to 4（strong gluten wheat flour）.Based on it,a correlation analysis was carried out to identify the relationship among physical and chemical indexes,gelatinization properties and rheological properties.A good correlation was observed among the three indicators as a result.Additionally,the level of crude protein was positively correlative to farinogram properties and extension quality of the dough.

关 键 词：黑麦 高筋小麦粉 混合粉 理化指标 糊化特性 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]