脱皮率对青稞粉的品质及面团特性的影响  

The effect of peeling rate on the quality of highland barley powder and the characteristics of dough

作　　者：张龑 龚号迪 陈志成[1] ZHANG Yan;GONG Haodi;CHEN Zhicheng(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2021年第5期133-137,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31171789)。

摘　　要：为提高青稞粉在食品中添加量并且改善制品的色泽及口感等,将不同脱皮率的青稞粉作为研究对象,通过测定各样品的基本组分、色泽、糊化特性及降落数值,探讨青稞粉品质的变化;通过测定青稞复配粉面筋及面团的性质,研究脱皮率对于面团特性的影响。结果表明:随着脱皮率的增加,青稞粉的水分、灰分、粗蛋白、粗脂肪、膳食纤维含量均呈现减少的趋势,而淀粉含量由51.01%显著增加至60.38%;青稞粉的色泽与糊化特性也随着脱皮率的增加而有所改善,降落数值由297 s增加至489 s,发生了显著变化;面筋含量并未产生显著变化,但其面筋指数显著增加;随脱皮率的增加,青稞面团的吸水率无显著性变化,形成时间、稳定时间均随脱皮率增加有不同程度地增加,弱化度整体呈下降趋势;拉伸曲线面积有所降低,拉伸阻力增加,延伸度呈降低的趋势,拉伸比例有一定程度的增加。青稞粉经脱皮后营养组分含量有所下降,但理化特性与面团特性均有所改善。In order to increase the amount of highland barley powder in food and improve the color and taste of the products,the quality of highland barley powder with different peeling rate was investigated by measuring the basic components and physicochemical properties of each sample.The effect of peeling rate on the characteristics of highland barley dough was obtained by measuring of gluten characteristic,farinograph and tensile properties.The results showed that the moisture of ash,protein,fat and dietary fiber were significantly reduced with the increase of peeling rate,but starch content was increased from 51.01%to 60.38%.Color and pasting properties of highland barley powder have also been improved with the increase of peeling rate.Falling value was increased from 298s to 489s.Moreover,gluten index was significantly change but gluten content didn’t.Meanwhile,with the increase of peeling rate,the farinograph characteristics and tensile properties were also changed.So the content of nutritive components decreased after peeling,and the physicochemical properties with dough properties were improved.

关 键 词：脱皮率 青稞粉 营养成分 糊化特性 面团特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]