高粱粉与小麦粉共混体系黏度和糊化特性  

Viscosity and Gelatinization Properties in Sorghum and Wheat Flour Blends

作　　者：李志江[1,2] 戴凌燕 李娜[1,2] 王长远[1,2] 阮长青 LI Zhijiang;DAI Lingyan;LI Na;WANG Changyuan;RUAN Changqing(College of Food Science, Heilongjiang Bayi Agricultural University,Daqing 163319;Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,Daqing 163319;College of Life Science and Technology, Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江省农产品加工与质量安全重点实验室,大庆163319 [3]黑龙江八一农垦大学生命科学技术学院,大庆163319

出　　处：《食品工业》2019年第7期183-186,共4页The Food Industry

基　　金：黑龙江省”杂粮生产与加工”优势特色学科建设项目,黑龙江八一农垦大学“三横三纵”科研团队支持计划——杂粮营养与质量安全创新团队(项目编号:TDJH201806)

摘　　要：为探索高粱粉对小麦粉黏度和糊化特性的影响,以高粱粉和小麦粉共混体系为对象,采用单因素试验方法,以期拓展高粱在食品加工中的应用。结果表明,不同高粱粉添加量均可提高小麦粉共混体系的峰值黏度、保持黏度和最终黏度, 10%的高粱淀粉添加量提升效果最佳。相对于纯小麦粉, 5%~20%高粱粉添加可提升共混体系的回生值,但无显著性差异(p>0.05)。较高量的高粱粉添加则可极显著提高共混体系的衰减值(p<0.01), 5%的高粱粉添加和纯高粱粉衰减值高于纯小麦粉,但差异不显著(p>0.05)。纯高粱粉的糊化峰值时间短,且极显著低于共混体系和小麦粉组(p<0.01),而纯小麦粉与共混体系组间糊化峰值时间差异不显著(p>0.05)。共混体系的淀粉糊化温度没有显著性差异(p>0.05)。高粱粉与小麦粉共混体系黏度和糊化特性的变化结果,可为高粱在辅食食品的加工和改性提供数据参考。In order to explore the properties of the viscosity and gelatinization in the sorghum and wheat flour blends, the single factor experiment methods were applied to extend the application of the sorghum in food processing. The results indicated that the peak viscosity, retentive viscosity and final viscosity were increased in various additions of sorghums in wheat flour, respectively. About 10% of the sorghum addition could reach a better increment effect. Comparing with the pure wheat flour treatment, 5% to 20% of the sorghum addition treatments could increase the retrogradation values in a statistic indifference level(p>0.05). The higher contents of sorghum additions could significantly increase the attenuation values in blends(p<0.01), while those values among the treatments in 5% of the sorghum addition and pure sorghum were higher than the treatment in pure wheat flour in a statistic indifference level(p>0.05). The maximum value of gelatinization peak in pure sorghum was shorter and lower than the blends and wheat flour treatment in a significant difference(p<0.01), while those values were no significant differences between the pure wheat flour and blends treatments(p>0.05). The gelatinization temperatures indicated no significant differences among the blends(p>0.05). The reference for the application of the sorghum in food processing and modification on the base of the viscosity and gelatinization properties in sorghum and wheat flour blends was provided.

关 键 词：高粱 小麦粉 黏度特性 糊化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]