几种杂粮粉面团流变学特性的研究  

Study on the rheological properties of dough added with several cereals

作　　者：申瑞玲[1] 杨媚[1] 杜文娟[2] 姜龙波[2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450000 [2]山西省农科院谷子研究所,山西长治046011

出　　处：《食品工业科技》2017年第10期108-113,118,共7页Science and Technology of Food Industry

基　　金：国家现代农业产业体系建设专项资金资助项目(nycytx-13);河南省农业科技攻关项目(152102110103)

摘　　要：在研究小米粉对面团流变学特性影响的基础上,用燕麦粉、苦荞粉、高粱粉分别与小米粉复配成35%的杂粮粉添加到小麦粉中,用粉质仪和拉伸仪研究分析燕麦粉、苦荞粉、高粱粉分别与小米粉复配的混合面团的流变学特性。结果表明:与添加35%小米粉单一杂粮粉的面团粉质特性相比较,燕麦和小米复配粉、苦荞和小米复配粉、高粱和小米复配粉的混合面团的吸水率、形成时间、稳定时间、粉质质量指数均更高,综合粉质特性五项指标得出:添加燕麦和小米、苦荞和小米、高粱和小米复配粉的混合面团的粉质特性要比单一添加小米粉好。与添加小米粉单一杂粮粉的面团的拉伸参数比较,苦荞小米复配粉的拉伸特性更好,燕麦小米复配粉的拉伸特性较差,而高粱粉添加量达到20%以上,拉伸特性很差,无法进行拉伸实验。建议制作杂粮面制品时,应根据产品需求及混和粉流变学特性选择合适的杂粮和添加量进行复配。On the basis of the influence of millet flour on the rheological properties of dough,35% mixed grains flour that were prepared from oat flour mixed with millet flour and tartary buckwheat flour mixed with millet flour and sorghum flour with millet flour were added into wheat flour. The influences of oat flour, tartary buckwheat flour, sorghum flour respectively mixed with millet flour at different ratio on the rheological properties of dough were investigated by a farinograph and an extensograph.The results showed that the water absorption,the development time,the stability time,the farinograph quality number of the mixed doughs of oat and millet, buckwheat and millet, sorghum and millet were higher than single addition of millet, the farinograph characteristics of oats and millet compounded powder, buckwheat and millet compounded powder, sorghum and millet compounded powder dough were better than the single addition of millet. Compared with the single addition of millet, the tensile properties of tartary buckwheat and millet compounded powder were better than the single addition of millet, and the tensile properties of oat and millet compounded powder were worse.While the addition of sorghum powder reached more than 20%, the tensile properties were poor.This suggested that the addition of grain flour should be chosen based on the demand of product and the theological characteristics when the product of mixed flour were produced.

关 键 词：小米粉 燕麦粉 苦荞粉 高粱粉 粉质特性 拉伸特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]