现代食品科技2018，Vol.34Issue(4)：75-80,171,7.DOI:10.13982/j.mfst.1673-9078.2018.04.013
不同消化性能青稞全粉与中筋小麦粉复配体系的流变特性分析
Dough Character of a Compounded System Comprising Highland Barley Flour with Different Digestibility and Medium Strength Flour
摘要
Abstract
In this study, the process ability of highland barley flour with different digestibility was strengthened by compounding with medium strength flour to obtain highland barley products with better nutritional function and fabrication properties. Meanwhile, viscosity and dough characters of the compounded system comprising highland barley flours and medium strength flour were evaluated by rheometer, micro-dough LAB and texture analyzer to obtain the effects of different compound conditions on the processing properties of highland barley. The study indicated that highland barley flour with higher resistant content had a lower paste peak viscosity (113 cp), paste stability (76 cp), retrogradation (15) and gel property (75 cp), and had a higher pasting temperature (92. 5 ℃), cold paste stability (15 cp) and anticoagulation sinking (55 cp). Moreover, the farinograph characteristics of highland barley flour was improved by the addition of medium strength flour and significantly affected by other components with the increase of RC content. The extensographical properties of the dough were also significantly improved by the addition of medium strength flour, thus achieving better processing properties of highland barley flour. The results provide theoretical basis for the development of new nutritional highland barley product and accelerating the development of highland barley industry.关键词
青稞粉/消化性能/小麦粉/糊特性/粉质特性/拉伸特性Key words
high-land barley flour/digestibility/wheat flour/pasting property/farinographical properties/extensographical properties引用本文复制引用
钟少文,郑波,李晓玺,陈玲..不同消化性能青稞全粉与中筋小麦粉复配体系的流变特性分析[J].现代食品科技,2018,34(4):75-80,171,7.基金项目
国家"十三五"重点研发计划课题(2016YFD04012021) （2016YFD04012021）
广州市重点科技项目(申请号:2018-1003-sf-0103) （申请号:2018-1003-sf-0103）
