脱脂麦胚对小麦粉粉质特性的影响  

Effect of Wheat Germ on the Characteristics of Defatted Wheat Flour

作　　者：宋娜[1] 李竹生[1] 景廉政 

机构地区：[1]郑州职业技术学院生物工程系,郑州450121 [2]桂林力源粮油食品集团有限公司,桂林541001

出　　处：《食品工业》2017年第4期100-104,共5页The Food Industry

摘　　要：从脱脂麦胚添加量和粒度两个方面对所测得混合粉的各项粉质指标进行讨论,研究脱脂麦胚对小麦粉粉质特性的影响。结果表明:随着脱脂麦胚的添加量和目数的增加,混合粉的吸水率和弱化度增大,形成时间、稳定时间和粉质指数则出现不同程度的下降。在面团的拉伸面积、拉伸阻力、最大拉伸阻力、拉伸比和最大拉伸比等方面均呈现逐渐减小的趋势,延伸度则表现为先增加后减小。总体上,粒度对于混合粉的粉质特性和拉伸特性的影响要小于添加量的影响。The effect of wheat germ on the characteristics of defatted wheat flour was discussed from two aspects which were the addition of defatted wheat germ and grain size. The results showed that, with the increase in the addition of defatted wheat germ, water absorption rate of mixed powder increased significantly. And the formation time, stability and FQN decreased at different degrees. Weakening increased with the proportion of defatted wheat germ powder. The dough extension area, maximum tensile resistance, tensile resistance, tensile ratio and maximum tensile ratio decreased, elongation characteristics increased first and then decreased. Overall, influence of granularity of mixed powder on tensile properties was less than the addition amount.

关 键 词：脱脂麦胚 小麦粉 粉质特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]