多谷物杂粮粉的挤压改性研究  

Extrusion Modification Study of Multi-Grain Flour

作　　者：罗伯炜 沈汪洋 周坚[1,2] 郭城 李芳 LUO Bowei;SHEN Wangyang;ZHUO Jian;GUO Cheng;LI Fang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430023

出　　处：《食品科技》2023年第12期171-178,共8页Food Science and Technology

基　　金：“十三五”重点研发专项子课题(2017YFD0401204-3)。

摘　　要：以多谷物杂粮粉(燕麦粉、荞麦粉、薏米粉、青稞粉)和小麦粉为主要原料,探究挤压改性技术对多谷物杂粮粉的糊化特性、粉质特性和拉伸特性的影响,以及多谷物杂粮粉的添加对面团品质的影响。结果表明:最佳挤压工艺参数为挤压温度120℃、加水量20%、螺杆转速90r/min、喂料速度8 kg/h。同时,随着多谷物杂粮粉添加量的增加,面团的粉质特性呈现先增大后减小的趋势,拉伸性能逐渐降低。当多谷物杂粮挤压粉占面粉总量的5%时,面团的粉质和拉伸特性最佳,相比于多谷物杂粮粉有显著提升。In this study,the multi-grain flour(oat flour,buckwheat flour,barley flour,highland barley flour)and wheat flour were chosen as raw materials,and the effects of extrusion modification technology on the gelatinization,farinograph and tensile properties of multi-grain flour,and the impacts of adding multigrain flour on the dough quality were investigated.The results showed that the optimum extrusion process parameters were extrusion temperature of 120℃,water addition of 20%,screw speed of 90 r/min and feeding speed of 8 kg/h.Meanwhile,with the increase of multi-grain flour,the farinograph properties of the dough tended to increase and then decrease,and the tensile properties gradually decreased.The farinograph and tensile properties of the dough were best when the extruded multi-grain flour accounted for 5%of the total flour,which showed a significant improvement compared with the multi-grain extruded flour.

关 键 词：多谷物杂粮粉 挤压改性 糊化特性 粉质特性 拉伸特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]