藜麦淀粉-小麦混合粉物化特性及其面团流变学特性的研究  

Study on physicochemical properties and dough rheological properties of quinoa starch-wheat mixed flour

作　　者：冯亚运 朱怡霖 张浩 张宏玉 FENG Ya-yun;ZHU Yi-lin;ZHANG Hao;ZHANG Hong-yu(College of Biological and Food Engineering,Anyang Institute of Technology,Anyang,455000,Henan,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《粮食与油脂》2023年第6期35-39,共5页Cereals & Oils

基　　金：安阳工学院博士科研启动基金项目(BSJ2021053);安阳市科技攻关项目(2022C01NY030)。

摘　　要：以藜麦淀粉和小麦粉为原料,研究藜麦淀粉添加量对混合粉(藜麦淀粉和小麦粉)物化特性及其面团流变学特性的影响。结果表明:随着藜麦淀粉添加量的增加,混合粉的膨胀势、峰值黏度、谷值黏度与最终黏度均逐渐增大,水溶指数和衰减值逐渐降低。混合粉面团的形成时间、稳定时间和粉质质量指数逐渐减小,吸水率和弱化度逐渐增加。当藜麦淀粉添加量增加到30%时,混合粉面团的延伸度、拉伸阻力和能量开始明显降低。综合来看,当藜麦淀粉的添加量不高于30%时,混合粉具有较好的加工性能。Using quinoa starch and wheat flour as raw materials,the effects of quinoa starch addition on the physicochemical properties and dough rheological properties of mixed flour(quinoa starch and wheat flour)were studied.The results showed that with the increase of quinoa starch content,the swelling power,peak viscosity,valley viscosity and final viscosity of the mixed flour gradually increased,the water solubility index and attenuation value gradually decreased.The formation time,stability time and powder quality index of the mixed flour dough gradually decreased,and the water absorption and weakening degree gradually increased.When the content of quinoa starch increased to 30%,the extensibility,tensile resistance and energy of the mixed dough began to decrease significantly.In general,when the content of quinoa starch was lower than 30%,the mixed flour had better processing performance.

关 键 词：藜麦淀粉 小麦粉 物化特性 流变学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]