麦麸粉及水的含量对面团黏度的影响  

Effect of Wheat Bran Powder and Water Content on Viscosity of Dough

作　　者：陶春生[1,2] 王克俭[1] 石文天[2] 陈存社[2] 

机构地区：[1]北京化工大学机电工程学院,北京100029 [2]北京工商大学材料与机械工程学院,北京100048

出　　处：《食品工业》2017年第7期59-61,共3页The Food Industry

基　　金：国家自然基金项目(编号:51505006)

摘　　要：分析麦麸粉及水的含量对面团黏度的影响。以高筋面粉和超微粉碎的麦麸粉为原料,在含量分别为4%,5%和6%的麦麸粉和小麦粉的混合粉中,添加适量的水,使含水量分别为30%,32%和34%,制成不同麦麸粉及水含量的面团,用流变仪测试50℃~100℃时面团的黏度随温度变化趋势。结果表明,随着麦麸粉含量的增加,面团黏度增加;随着水含量的增加,面团的黏度降低;且都在70℃左右时发生完全糊化,黏度达到最大值;在100℃时,各面团的黏度差别不大。可为麦麸粉在面制品中的应用提供参考和理论依据。Analyze the effect of wheat bran powder and water content on viscosity of dough. Make the dough with high gluten flour, superfine wheat bran powder and water. Determine the viscosity of dough with 4%, 5% and 6% wheat bran powder and 30%, 32% and 34% water at 50 ℃-100 ℃. The results showed that viscosity of dough increased with increase of wheat bran powder content; Viscosity of dough decreased with increase of water content. The starch gelatinized entirely and viscosity reached maximum at about 70 ℃; The viscosity difference was very small at 100℃. Reference and theoretical basis for application of wheat bran powder on flour product were provided.

关 键 词：麦麸粉 面团 黏度 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]