黄米-小麦混合粉流变学特性的研究  

Study on the rheological properties of mixed proso millet-wheat flour

作　　者：杜文娟[1] 马玉玲[2] 姜龙波[1] 张喜文[1] 申瑞玲[2] 董吉林[2] 

机构地区：[1]山西省农业科学院谷子研究所,山西长治046011 [2]郑州轻工业学院,河南郑州450000

出　　处：《食品工业科技》2016年第6期114-118,共5页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系建设专项资金资助项目(nycytx-13)

摘　　要：研究了8种不同品种黄米粉(粳性和糯性各4种)的主要成分及黄米粉对面团流变学性质的影响。结果表明:随着黄米粉添加量的增加,面团的吸水率、形成时间、稳定时间、粉质质量指数、拉伸面积、拉伸阻力和最大拉伸阻力均呈减小趋势,延伸度先减小后基本稳定不变,拉伸比例基本不变,弱化度均呈增加趋势,但不同品种黄米粉、不同黄米粉添加量对粉质、拉伸指标的影响程度不同。此外,除拉伸比例外,黄米粉添加量与各粉质指标、拉伸指标相关性均达到极显著水平(p<0.01)。建议制作黄米-小麦混合粉面制品时,应根据产品需求及混粉流变学特性选择合适的黄米粉添加量。The main component of eight kinds of proso millet flour（ four kinds of japonica and four kinds of glutinous proso millet） and the rheological properties of the mixed proso millet-wheat flour were studied. The results showed that with the increasing of the content of proso millet flour,the water absorption,development time, stability time, mixed tolerance index（ MTI）, stretching area（ Energy）, resistance to extension and the maximum resistance to extension of dough were all in the trend of decline. Extensibility were decreased at first and then stabilized,stretching ratio basically unchanged,while the softening degree were all in the trend of rise.However the variety and content of proso millet flour influence the rheological properties differently. In addition,the correlation of the content of proso millet with opaque index and tensile index all reached extremely significant level（p〈0.01） except stretching ratio. This suggested that the addition of proso millet flour should be chosen based on the demand of product and rheological characteristics when the product of mixed flour were produced.

关 键 词：黄米粉 小麦粉 粉质特性 拉伸特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]