不同添加剂对黑小麦粉面筋质量和流变学特性的影响  

Effects of Different Additives on Gluten Quality and Rheological Properties of Triticale Flour

作　　者：高宇萍[1] 杨俊琦 丁嘉如 张青青 郭京先 GAO Yuping;YANG Junqi;DING Jiaru;ZHANG Qingqing;GUO Jingxian(Food Biology and Detection Department Baotou Light Industry Vocational Technical College,Baotou 014010,China)

机构地区：[1]包头轻工职业技术学院,内蒙古包头014010

出　　处：《现代食品》2022年第6期207-209,共3页Modern Food

基　　金：内蒙古自治区高等学校科学研究项目“富硒黑小麦发酵面条研发”(NJSY21014)。

摘　　要：本试验利用面筋仪、粉质仪和拉伸仪研究谷朊粉、碱、盐等添加剂对黑小麦粉面筋质量、流变学特性的影响。通过对面筋指数、形成时间、稳定时间、抗拉伸阻力和拉伸比等指标分析,为黑小麦粉在面制品应用过程中添加剂的选择提供理论依据。结果表明,碱对黑小麦粉品质影响最大,碱的加入虽然改变了一定结构的蛋白质,降低了面团拉伸性,但可以增加面团弹性,延长面团的稳定时间,降低弱化度,提高面团的耐搅拌力。The effects of wheat gluten, alkali, salt on gluten quality and rheological properties of black wheat flour were studied by gluten meter, farinograph and extensograph, which provided a theoretical basis for the selection of additives in the application of black wheat in flour products. The results showed that alkali has the greatest impact on the quality of black wheat flour. Although the addition of alkali changes the protein of a certain structure and reduces the tensile property of the dough, but it can increase the elasticity of the dough, prolong the stability time of the dough, reduce the weakening degree and improve the stirring resistance of the dough.

关 键 词：黑小麦粉 添加剂 面筋质量 流变学特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]