荞麦萌动过程中淀粉黏度变化规律的研究  

Study on starch viscosity of buckwheat during germination of buckwheat

作　　者：孟婷婷[1] 石磊[1] 周柏玲[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《粮食与油脂》2017年第2期12-14,共3页Cereals & Oils

摘　　要：探究荞麦萌动的方法,并选取萌动1d和2d的荞麦进行淀粉黏度变化规律的研究,研究结果显示,甜荞粉和萌动甜荞粉最易形成淀粉糊,萌动1d的甜荞粉黏度较高、稳定性好,萌动1d的甜荞冷胶黏度虽然稍低于苦荞,但其稳定性最好,试验为进一步了解萌动荞麦粉淀粉的特性及应用开发提供了一定的理论依据。The methods of germination of buckwheat were studied. The changes of starch viscosity in buckwheat germinated 1 d and 2 d were studied. The results showed that sweet buckwheat powder and germinated sweet buckwheat powder were the most likely to form starch paste, and the viscosity of sweet buckwheat paste liquid after 1 d of germination was more stability, the cool paste riscosity of sweet buckwheat after 1 d of germination although slightly lower than the tartary buckwheat, but its stability was the best. A theoretical basis was provided to understand the germination of buckwheat flour starch characteristics and application development from the experimant.

关 键 词：荞麦 萌动 黏度 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]