葡萄糖氧化酶对苦荞小麦混合粉流变学特性影响的研究  

Effects of glucose oxidase on the rheological character of buckwheat-wheat blends flour

作　　者：李芳[1] 朱永义[2] LI Fang ZHU Yong-yi(Chinese Cereals and Oils Association, Beijing 10037, China Henan University of Technology, Zhengzhou 450052, Henan, China)

机构地区：[1]中国粮油学会,北京100037 [2]河南工业大学,河南郑州450052

出　　处：《粮食与油脂》2016年第10期38-40,共3页Cereals & Oils

摘　　要：利用实验磨进行苦荞制粉,然后以苦荞小麦混合粉为对象,参照国际标准分析方法,系统分析葡萄糖氧化酶对混合粉流变学特性的影响。结果表明,随着葡萄糖氧化酶添加量的增加,混合粉粉质特性和烘焙品质得到不同程度的改善,而拉伸特性则并没无明显变化。葡萄糖氧化酶的最佳添加量为5 mL/100g。Buckwheat was made into flour by experimental milling. Based on international standard analytical method, the effect of glucose oxidase on the rheological character of buckwheat-wheat blend flour was investigated. The results showed that farinographic and baking properties were improved at different extent with the glucose oxidase increase. While it didn＇t show any obvious contribution to the extensionagraphic properties of dough mixture by adding glucose oxidase. The best adding amount of glucose oxidase was 5 mL/100g.

关 键 词：葡萄糖氧化酶 苦荞 流变学特性 烘焙特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]