大麦β-葡聚糖对小麦粉糊化性质和流变学性质的影响  

Effects of barleyβ-glucan on pasting and rheological properties of wheat flour

作　　者：李渊[1] 周惠明[1] 郭晓娜[1] 朱科学[1] 彭伟[1] 

机构地区：[1]江南大学食品学院食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《食品与机械》2016年第4期1-4,共4页Food and Machinery

基　　金：江苏省"现代粮食流通与安全协同创新中心"资助项目

摘　　要：以水提法提取大麦β-葡聚糖(BBG),然后以中筋小麦粉为参照样,研究不同添加量的BBG对小麦粉糊化性质和流变学性质的影响。结果表明,随着BBG添加量的增加,湿面筋含量逐渐降低。BBG的加入,使得小麦粉糊化过程的峰值粘度、低谷粘度、崩解值和终值粘度均呈现增大的趋势,而回生值有所降低。与对照相比,添加BBG的小麦粉面团吸水率增加,面团形成时间,稳定时间及弱化值呈现下降的趋势。面团的弹性模量(G′)和黏性模量(G″)随着BBG添加比例的升高而不断降低。In the present study,the influence was investigated from water extracted barleyβ-glucan（BBG）on the pasting and rheological properties of wheat flour.Results showed that the values of wet gluten content decreased with the addition ratio of BBG increased.The presence of BBG induced an increase of peak viscosity,trough viscosity,breakdown and peak viscosity,while the setback value showed a decreasing tendency.Compared with the control,with increasing of the water absorption of dough,the development time,the stability and the weakening value reduced.Lower modulus（G′,G″）and tanδvalues were observed in dynamic viscoelasticity measurements.

关 键 词：大麦β-葡聚糖 糊化性质 热机械性质 流变学 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]