粮油食品科技2016，Vol.24Issue(2)：6-11,6.
五种谷物原料物性的对比研究
Comparative study on physical properties of five grain materials
摘要
Abstract
The gelatinization property,thermodynamic properties and rheological characteristics were ana-lyzed 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 pas-ting 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.关键词
谷物原料/糊化特性/热力学特性/流变特性Key words
grain material/pasting/thermodynamic properties/rheological properties分类
轻工纺织引用本文复制引用
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):6-11,6.基金项目
食品科学与工程浙江省重中之重一级学科开放基金项目 （）
