球磨处理对小米-小麦粉混合面团流变学及热机械学特性的影响  

Effects of ball milling treatment on the rheological and thermomechanical properties of millet-wheat flour mixed dough

作　　者：王运亭 孙晓晓 赵巍[1] 张爱霞[1] 刘敬科[1] 李红民 WANG Yun-ting;SUN Xiao-xiao;ZHAO Wei;ZHANG Ai-xia;LIU Jing-ke;LI Hong-min(Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,Hebei,China;School of Life Science and Food Engineering,Hebei University of Engineering,Handan 056000,Hebei,China)

机构地区：[1]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051 [2]河北工程大学生命科学与食品工程学院,河北邯郸056000

出　　处：《粮食与油脂》2024年第2期10-14,共5页Cereals & Oils

基　　金：现代农业产业技术体系建设专项资金资助(CARS-06-14.5-A29);河北省省级科技计划资助(21327113D);引进留学人员资助项目(C20210360)。

摘　　要：以小米为原料通过球磨处理制备球磨小米粉,再将小米粉与小麦粉按照一定比例混合制备混合面团,研究不同球磨处理对混合面团流变学及热机械学特性的影响。结果表明:在球磨时间4.0 h、球磨转速450 r/min、球料质量比3∶1时,混合面团的流变学特性最佳且热机械学特性较佳,说明适当的球磨处理可以改善小米-小麦粉混合面团的流变学和热机械学特性。Millet was used as raw material to prepare ball milling millet flour,and then ball milling mil-let flour and wheat flour were mixed in a certain proportion to prepare mixed dough.The effects of differ-ent ball milling treatment on rheological and thermomechanical properties of mixed dough were studied.The results showed that the rheological and thermomechanical properties of the mixed dough were the best and the thermal mechanical properties of the mixed dongh were better,when the ball milling time was 4.0 h,the ball milling speed was 450 r/min,and the ball material mass ratio was 3:1.Indicating that appropriate ball milling treatment could improve the rheological and thermomechanical properties of mil-let-wheat flour mixed dough.

关 键 词：小米 球磨处理 流变学特性 热机械学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]