引用本文:郭 颖,刘付英,陈国艳.青稞全粉与中筋小麦粉复配体系品质特性研究[J].粮油食品科技,2020,28(2):79-85.
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青稞全粉与中筋小麦粉复配体系品质特性研究
郭 颖, 刘付英, 陈国艳
云南省粮油科学研究院,云南省粮油产品质量监督检验测试中心,云南 昆明 650033
摘要:
选用青稞全粉作为研究对象,与中筋小麦粉复配,检测不同添加量青稞全粉的损伤淀粉特性、粉质特性、糊化特性、溶剂保持力,并进行相关性分析。研究表明:随着青稞全粉比例增加,破损淀粉显著增加(P<0.05),且与降落数值呈显著负相关;面团的吸水率呈上升趋势,当青稞全粉添加量为85%时面团的吸水率达到最大值73.10%,吸水率、弱化度显著增加(P<0.05);不同添加量对混合粉稳定时间的影响不显著;峰值黏度、最低黏度、最终黏度、衰减值、回生值显著下降(P<0.05),降落数值与峰值黏度呈极显著正相关;乳酸溶剂保持力SRC显著减少(P<0.05),湿面筋含量和乳酸溶剂保持力SRC呈极显著正相关;碳酸钠溶剂保持力SRC、蔗糖溶剂保持力SRC、水溶剂保持力SRC显著增加(P<0.05),破损淀粉值与碳酸钠溶剂保持力SRC,蔗糖溶剂保持力SRC与吸水率、蛋白质,水溶剂保持力SRC与蛋白质均呈极显著正相关性。
关键词:  青稞全粉  中筋小麦粉  破损淀粉  粉质特性  糊化特性  溶剂保持力
DOI:
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基金项目:
Study on the quality characteristics of a compounded system composed by highland barley flour and medium strength flour
Abstract:
Highland barley flour was selected as the research object and mixed with medium gluten wheat flour in this study. The correlation analysis of highland barley powders with different addition amounts on damaged starch, farino graphical properties, pasting property, solvent retention capacity were studied. The results showed that: with the increase of the proportion of highland barley flour, the damaged starch increased significantly (P<0.05), and was negatively correlated with the falling number; the water absorption of dough increased with the addition of 85%, and the maximum water absorption reached 73.10%, the water absorption and weakening degree increased significantly (P<0.05); The effect of different additions of highland barley powders on the stabilization time of the mixed powder is not significant; Peak viscosity, minimum viscosity, final viscosity, attenuation value and rebirth value decreased significantly (P<0.05), the falling number is positively correlated with peak viscosity; lactic acid SRC was significantly reduced (P<0.05), and was positive correlation with wet gluten content; sodium carbonate SRC, sucrose SRC and water SRC increased significantly (P<0.05), significant positive correlation was found between damaged starch and sodium carbonate SRC, sucrose SRC was positively correlated with water absorption and protein , and water SRC was positively correlated with protein.
Key words:  highland barley flour  medium strength flour  damagedstarch  farinographical properties  pasting property  solvent retention capacity (SRC)