青稞-小麦混粉配比及醒发条件优化  

Highland Barley and Wheat Blending Ratio and Rest Conditions Optimization

作　　者：潘宏军 伍婧[1] 李珂[1] 李宗军[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《粮食科技与经济》2015年第2期56-59,63,共5页Food Science And Technology And Economy

摘　　要：为了获得流变性较好的青稞-小麦面团,根据粉质特性选出了青稞-小麦粉的最佳配比,根据正交试验设计,测定不同醒发条件对青稞-小麦面团拉伸特性的影响。结果表明:将青稞粉添加量为60%的青稞-小麦面团在醒发温度30℃、湿度85%的条件下醒发30 min,流变性达到最优。To obtain highland barley-wheat dough with better rheological properties, this article study on the farinograms of highland barley-wheat blending in different ratio and tensile properties of different rest conditions. It is indicated that highland barley-wheat blending with 60% highland barley powder adding quantity reached the best farinogram quality and the opti- mized rest condition is temperature 30℃,humidity 85%,time 30min.

关 键 词：青稞 小麦 拉伸参数 粉质参数 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]