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五种谷物原料物性的对比研究
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Comparative study on physical properties of five grain materials
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    摘要:

    选取小麦粉、大米粉、玉米粉、荞麦粉和豌豆粉作为样品,对其糊化特性、热力学特性以及流变特性进行研究。RVA结果显示小麦粉和大米粉糊化温度最高,玉米粉抗老化能力最弱,荞麦热稳定性良好,豌豆粉抗老化能力强,热稳定性较好,黏度较大;热力学特性分析表明玉米粉糊化回生值显著高于小麦粉、大米粉、荞麦粉和豌豆粉(P<0.05),说明玉米粉易于回生凝沉;流变学参数结果表明五种样品糊均表现为典型的假塑性流体,具有剪切稀化现象和触变性;动态粘弹性结果表明五种样品表现为弱凝胶粘弹体特征;蠕变恢复和应力松弛结果显示荞麦粉凝胶初始弹性最大,大米粉凝胶初始黏度低,弹性弱,豌豆粉凝胶的初始黏度最大,并表现出较强的抗变形能力。

    Abstract:

    The gelatinization property, thermodynamic properties and rheological characteristics were analyzed with wheat flour, rice flour, corn flour, buckwheat flour and pea flour as samples. The results of RVA showed that wheat flour and rice flour had the highest pasting temperature; corn flour showed bad anti-aging ability; buckwheat had good thermal stability; pea flour showed good anti-aging ability and thermal stability and also higher viscosity. The results of DSC showed corn gel had a distinct higher pasting temperature than that of wheat, rice, buckwheat and pea flour (P<0.05), which indicated that corn flour was easy to resuscitation. Rheological parameter displayed that all of these grains had the shear-thinning and thixotropic phenomenon, which revealed they were typical pseudoplastic fluids. Dynamic viscoelastic results showed that five grains had weak gel viscoelastic characteristic. Creep recovery and stress relaxation results showed that buckwheat had the largest initial elastic. Rice gel had lower initial viscosity and weak elasticity. Peas gel had the maximum initial viscosity and stronger resistance against deformation.

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孟岳成,陆冉,李延华,李杏,陈杰,吴勤.五种谷物原料物性的对比研究[J].粮油食品科技,2016,24(2):6-11.

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  • 在线发布日期: 2016-04-25
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