发热霉变前后小麦粉品质变化研究  

Study on the quality change of wheat flour before and after heat and mildew

作　　者：何鑫 王若兰[1] 刘露露 郭亚鹏 张文照 HE Xin;WANG Ruolan;LIU Lulu;GUO Yapeng;ZHANG Wenzhao(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《食品科技》2019年第11期150-156,共7页Food Science and Technology

摘　　要：储藏小麦发热霉变后,其面团的流变学特性在一定程度上发生了变化。具体表现为各含水量小麦面团的弱化度不断增大,延伸性、拉伸阻力、拉伸比例和稳定时间等整体呈先上升后下降的趋势,储藏末期常温环境的小麦面团稳定时间为4 min左右,高温环境为8 min左右,说明储藏过程中面团筋力变差,面团的韧性和延展性等先得到改善而后开始劣变;储藏期间峰值黏度、衰减值和回生值不断增加,说明发热霉变后直链淀粉含量增加,冷糊稳定性变差,易于老化。After the wheat was heated and mildewed, the rheological properties of the dough changed to some extent. The specific performance is that the weakening degree of dough is increasing, and the overall elongation, tensile resistance, stretching ratio and stabilization time tend to rise first and then decrease. At the end of storage, the stable time of dough in normal temperature was about 4 min, and that in high temperature was about 8 min, which indicated that the dough strength is deteriorated during storage, the toughness and ductility of the dough. etc were improved first and then the deterioration is started;the peak viscosity, the attenuation value and the retrogradation value are continuously increased, indicating that the amylose content is increased after the heating and mildew, the stability of the cold paste is deteriorated, and the aging is easy.

关 键 词：小麦 发热霉变 粉质拉伸 糊化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]