粮油食品科技

中国科技核心期刊

挤压改性糙米—小麦混合粉糊化特性与面条品质关系研究
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Study on the relationship between the gelatinization properties of extrusion modified brown rice-wheat flour mixtures and noodle quality
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    将不同挤压条件下得到的糙米粉与小麦粉按1∶1比例进行混合,研究挤压改性对混合粉糊化特性及面条品质的影响,并分析两者之间的相关性。结果表明:物料水分的增加使混合粉峰值粘度增加,最低黏度和衰减值减小,挤压温度的增加,使混合粉峰值粘度、最低黏度和衰减值逐渐减小,回生值增大,相比之下,螺杆转速对混合粉以及面条特性影响较小;SEM试验结果显示添加挤压糙米粉的面条,其内部形成连续性网状结构;相关性分析结果表明,面条吸水率与混合粉的最终黏度和回生值呈显著正相关,面条坚实度与混合粉峰值粘度、衰减值和最终粘度呈显著负相关。

    Abstract:

    Brown rice flour modified under different extrusion conditions was mixed with wheat flour (1∶1, w/w). The effect of modification on the pasting properties of the flour mixture and the noodle quality was studied. The relativity between them was analyzed. The results showed that the peak viscosity of flour mixtures increased, and the minimum viscosity and attenuation values decreased with the increasing of material moisture. As the temperature increased, the peak viscosity, minimum viscosity and attenuation values of flour mixtures gradually decreased, while setback increased. In contrast, the effect of screw rotational speed on the mixed flour and the noodle quality was not significant (P<0.05). SEM results showed that a continuous network structure was formed inside the extrusion modified brown rice noodle. Analysis of relativity showed that the water absorption of brown rice noodles was significantly positively correlated with the final viscosity and setback of flour mixtures.The firmness of brown rice noodle was significantly negatively correlated with peak viscosity, attenuation value and final viscosity of flour mixtures.

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杨庭,吴娜娜,王娜,朱科学,谭斌,汪丽萍,田晓红,刘艳香,刘明.挤压改性糙米—小麦混合粉糊化特性与面条品质关系研究[J].粮油食品科技,2014,22(6):6-10.

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  • 在线发布日期: 2014-12-29
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