食品工业科技Issue(1)：130-132,136,4.
电子束辐照对小麦粉加工品质影响的研究
Effects of electron beam irradiation on the processing properties of stored wheat flour
胡碧君 1温其标1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
Effects of electron beam irradiation with various doses on physicochemical properties and processing characteristic of wheat flour were studied.Besides, Chinese steamed bread were made and the edible quality of them were analyzed by texture profile analysis and sensory evaluation method.The investigation results demonstrated that the falling number and viscosity were decreased dramatically with the increase of irradiation doses.When it increased to 5kGy, the falling number reduced by 56.2％, the maximum viscosity and setback reduced to 42.7％ and 35.2％ separately,while the water absorption increased slightly,the maximun resistance of dough decreased gradually, the decreasing range enlarged with the increase of irradiation doses, extensibility reduced gradually,while extensograph area increased first and then decreased.TPA test results showed that the adhesiveness was slightly affected when the irradiation doses below 1.75kGy, but it rose to 3 times of the sample when it above 2.75kGy.The result of sensory evaluation suggested that Chinese steamed breads made with these flours were not edible when treated with 5kGy doses,for the score was lower than 60.关键词
辐照剂量/馒头/加工特性/食用品质/粘度分类
轻工纺织引用本文复制引用
胡碧君,温其标..电子束辐照对小麦粉加工品质影响的研究[J].食品工业科技,2011,(1):130-132,136,4.
