小米粉对面团流变学特性的影响  

Effects of millet flour on the rheological properties of dough

作　　者：杜文娟 吕静[2] 申瑞玲[2] 张喜文 

机构地区：[1]山西农科院谷子研究所,山西长治046011 [2]郑州轻工业学院,河南郑州450002

出　　处：《粮食与油脂》2016年第4期33-36,共4页Cereals & Oils

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：以小麦粉和11种小米粉为主要原料,将小米粉按照0%~35%的比例添加到小麦粉中,对混合粉面团的流变性进行了研究。结果表明：随着小米粉含量的增加,面团粉质特性指标中的形成时间、稳定时间、吸水率、粉质质量指数总体有所下降,弱化度则呈先上升后下降趋势。其中,白谷在面团粉质特性上优于其他品种,稳定时间一直高于6 min;拉伸特性指标中的拉伸面积、延伸度、拉伸阻力和最大拉伸阻力随小米粉比例的增加而下降,拉伸比例则增大。但随着醒面时间的延长,拉伸特性有所好转。而不同品种间没有明显差异。The wheat flour and 11 kinds of millet flour were selected as the main raw material,adding the millet flour to the wheat flour according to the proportion of 0%～35%,the rheology property of the mixed flour dough was researched. The results showed that：With the increase of millet flour added,dough development time,dough stability time,water absorption and farinograph quality number declined. But the weakening degree increased at first and then decreased. Moreover,the farinographical properties of Bai Gu were superior to other varieties,and its dough stability time was always more than 6 minutes. With the increase of millet flour added,the extensible area,extension,tensile resistance and maximum tensile resistance of tensile properties declined,but the extension ratio increased. In addition,with the extension of fermentation time,the tensile properties improved. But significant differences were not observed among the varieties.

关 键 词：小米粉 小麦粉 面团 粉质特性 拉伸特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]