干法糊化对燕麦粉面团应力松弛特性的影响  

Effect of Dry Method Gelatinization on the Stress Relaxation Properties of Oat Flour Dough

作　　者：孙娟娟[1] 魏肖鹏[1] 邱燕燕[1] 栾广忠[1,2] 石磊[1] 辰巳英三[3] 胡亚云[1] 

机构地区：[1]西北农林科技大学食品学院,杨凌712100 [2]陕西省农产品加工工程技术研究中心,杨凌712100 [3]日本国际农林水产业研究中心

出　　处：《中国粮油学报》2016年第4期23-27,共5页Journal of the Chinese Cereals and Oils Association

基　　金：联合国大学-麒麟后续研究项目(UNU-ISP-0053);中日合作项目(K332021107);西北农林科技大学国际合作(A213021006)

摘　　要：采用挤压、蒸汽、微波及烘烤4种干法处理燕麦籽粒或燕麦粉,测定不同处理及不同糊化度燕麦粉面团的应力松弛特性。结果表明:挤压、蒸汽、微波及烘烤处理的燕麦粉糊化度分别为77.8%、39.3%、17.8%及13.7%。相对于其他糊化方法,挤压处理组面团的松弛时间、阻尼系数、残余应力最大,分别为60.90 s、3.70×10~6N·m^(-2)·s、9.39×104N·m-2;糊化度与燕麦粉面团的松弛时间、阻尼系数、残余应力均显著正相关(R=0.97、0.99、0.99;P<0.05)。干法糊化显著提高了燕麦粉面团的黏性和结合力。Four methods, extruding, steaming, microwaving and baking, were used to make pre - gelatinated oat flour respectively, and then determined the relaxation behaviors of the dough with various treatments and different gelatinization degrees. The results showed that the gelatinization degree of oat powder were 77.8%, 39.3%, 17.8% and 13.7% for extruding, steaming, microwaving and baking, respectively. The extruded samples showed the longest relaxation time, highest damping coefficient and residual stress which were 60.90 s, 3.70×10^6N·m-2·s,9.39×10^4N·m^-2, respectively. The gelatinization degree had significant positive correlation （R = 0.97,0.99, 0.99 ; P 〈 0.05 ） with the relaxation time, damping coefficient and residual stress. It could be concluded that the viscosity and cohesiveness of oat dough were improved significantly after dry gelatinization treatment.

关 键 词：燕麦 干法糊化 面团 应力松弛 糊化度 黏弹性 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]