谷朊粉添加量对大米粉粉质特性影响研究  

Effect of the Additive Amount of Wheat Gluten on the Farinograph Properties of Rice Powder

作　　者：谭亦成[1] 陈丽[1] 张喻[1] 

机构地区：[1]湖南农业大学食品科技学院,食品科学与生物技术湖南省重点试验室,湖南长沙410128

出　　处：《农产品加工（创新版）（中）》2014年第11期13-15,共3页Farm Products Processing

基　　金：湖南省研究生创新项目(CX2013B311)

摘　　要：大米中不含面筋性蛋白质,没有足够的筋力,因而单纯用大米粉无法制作饺子皮。为使大米粉拥有与小麦饺子粉相近的粉质特性,将谷朊粉添加到大米粉中,用粉质仪测定其流变学特性。结果表明,当谷朊粉添加量为8%~12%时,所得混合粉的粉质特性已接近小麦饺子粉参数,稳定时间8~11 min,形成时间3~6 min,吸水率60%左右,弱化度小于120 BU。Since there are no wheat gluten in the rice,rice dumpling can not be made only used rice powder. In order to make the rice dumpling powder and the wheat dumpling powder has the similar rheological characteristics,added wheat gluten into the rice powder to make rice dumpling powder,tests the rheological characteristics. It shows that,when the additive amount of the wheat gluten is 8% ~12%, the rheological characteristics of the rice dumpling powder is closed to that of the wheat dumpling powder. The stabilizing time of mixed dough is 8~11 min, formation time of mixed dough is 3~6 min,water-absorption rate is about 60%,weakening degree of mixed dough is less than 120 BU.

关 键 词：谷朊粉 大米粉 粉质特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]