小米粉添加量对小麦面团热机械学和动态流变学特性的影响  

Effect of millet addition amount on thermo-mechanical and dynamic rheological properties of wheat flour dough

作　　者：刘鑫 陈金凤 徐晓琴 尤莺歌 张盛贵[1] LIU Xin;CHEN Jin-feng;XU Xiao-qin;YOU Ying-ge;ZHANG Sheng-gui(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2020年第5期212-218,共7页Journal of Gansu Agricultural University

基　　金：甘肃省现代化农业产业技术体系特色作物岗位专家(GARS-TSZ-4).

摘　　要：【目的】为研究不同比例小米与小麦混合粉对面团热机械学及动态流变学特性的影响.【方法】采用混合实验仪、差示扫描量热仪和流变仪,测定混合粉面团的热机械学特性、糊化特性和动态流变学特性.【结果】随着小米粉添加量的增大,混合粉面团的吸水率从60.37%显著地减小至55.43%;面团形成时间和稳定时间在小米粉10%添加量时最大,小米粉添加量超过10%后则显著下降;小米粉添加对其糊化特性影响不显著;面团的弹性模量(G′)和粘性模量(G″)在添加量小于30%时均呈现出显著增大趋势,达到40%时下降,表明小米粉添加量为40%时面团的流动性变差,体系不稳定.【结论】研究结果为不同比例小米与小麦混合粉的加工利用提供了依据.【Objective】To study the effect of different proportions of millet and wheat flour on the thermo-mechanical and dynamic rheological properties of dough.【Method】Mixolab,differential scanning calorimeter and rheometer were used to measure the thermo-mechanical properties,gelatinization properties and dynamic rheological properties of the mixed flour dough.【Result】With the increase of millet flour addition,the water absorption of the mixed dough decreased significantly from 60.37%to 55.43%;the dough development time and stability time were the largest at 10%addition,but decreased significantly when millet flour was added more than 10%;the gelatinization characteristics were not significantly affected by the addition of millet flour;both elastic modulus(G′)and viscosity modulus(G″)of dough showed an upward trend when the addition amount was less than 30%,and decreased when it reached 40%,indicating that the fluidity of dough became worse and the system was unstable when the addition amount of millet flour was 40%.【Conclusion】The results provide a basis for the processing and utilization of different proportion of millet and wheat flour.

关 键 词：小米粉 小麦粉 混合粉 面团 流变学特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]