面粉水溶物黏度与流变学特性的关系研究  

The Characteristics of Water-soluble Substance and the Relationships with Dough and Batter Viscoelasticity

作　　者：逯蕾[1] 韩小贤[1] 郑学玲[1] 刘翀[1] 马燕[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2016年第6期197-201,共5页The Food Industry

基　　金：公益性行业(农业)科研专项经费资助(201303070)"传统粮食加工制品产业化关键技术装备研究与示范"

摘　　要：对18种小麦粉的水溶物黏度特性及面粉的流变学特性进行了测定,分析不同品种小麦粉间水溶物黏度差异及流变学特性差别,揭示水溶物黏度与流变学特性的关系。研究结果表明,不同品种间水溶物黏度差异性显著,面团趋于弹性特质,面糊趋于黏性特质,当扫描频率在0.1~0.5 Hz时,面粉水溶物黏度与面团黏弹性呈显著正相关,与面糊黏弹性无显著相关性。The viscosity of water-soluble substances and rheological properties of 18 kinds of different wheat flour were determined to analyze the differences of water-soluble viscosity and rheological properties. The results showed that the viscosity of water-soluble substances had significantly difference among different varieties, the dough tends elastic traits and batter tends viscosity characteristics. The viscosity of water-soluble substances was significantly positively correlated with dough viscoelasticity and hadn＇t significantly correlation with batter viscoelastic when scanning frequency between 0.1 and 0.5 Hz.

关 键 词：水溶物黏度 面团黏弹性 面糊黏弹性 流变学特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]