引用本文:郝建宇,王 敏,曹 勇,马小飞,李晓丽,姜兰芳,张定一,霍卫光,姬虎太.麸皮的添加比例对全麦粉流变学特性的影响[J].粮油食品科技,2019,27(5):10-13.
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麸皮的添加比例对全麦粉流变学特性的影响
郝建宇, 王 敏, 曹 勇, 马小飞, 李晓丽, 姜兰芳, 张定一, 霍卫光, 姬虎太
山西省农业科学院 小麦研究所,山西 临汾 041000
摘要:
研究添加不同比例麸皮对小麦粉流变学特性的影响。以国审强筋品种晋麦92号为原料,进行磨粉制得小麦粉,添加麸皮的比例分别为5%、10%、15%、20%、25%和30%,纯小麦粉和纯麸皮分别作为阴性对照和阳性对照,采用电子粉质仪、电子拉伸仪和全自动吹泡仪等依照GB/T 14614—2006、GB/T 14615—2006和GB/T 14614.4—2005对其进行流变学特性测定。结果表明,随着添加麸皮的比例由30%降低到5%,沉降值、粉质稳定时间和拉伸能量逐渐升高,高吹泡最大压力和Dmax逐渐降低,吹泡曲线长度、吹泡充气指数和吹泡形变能量均呈先降低后升高趋势,拉伸比例和吹泡曲线比值则是先升高后降低。麸皮添加比例为5%~25%的全麦粉均达到中筋乃至中强筋水平,可用于面条或馒头制作。
关键词:  全麦粉  麸皮  吹泡特性
DOI:
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基金项目:
Effect of bran addition ratioon rheological properties of whole wheat flour
Abstract:
The effect of bran on rheological property of wheat flour was researched. The national trial strong gluten variety Jinmai 92 was used as raw material to grind flour.The bran addition were 5%, 10%, 15%, 20%, 25% and 30% with pure flour as negative control group and pure bran as positive control group.The rheological properties were determined by electronic farinograph, electronic extensograph and automatic bubblerin accordance with GB/T 14614-2006, GB/T 14615-2006 and GB/T 14614.4-2005. The results showed thatalong with the bran addition changed from 30% to 5%, the sedimentation value, farinograph stabilizing time and extensograph energy increased gradually, the maximum bubble pressure and Dmax gradually decreased, and blowing curve length, bubble inflation index and bubble deformation energy decreased at first then upward, the ratio of stretch ratio and bubble curve increased first and then decreased. As the bran addition was 5%~25%, the dough strength hreached the level of medium or moderately strong which can be used to make noodles or steamed bread.
Key words:  whole wheat flour  bran  blowing characteristics