荞麦粉添加对混合粉面团流变学特性的影响

Effect of Buckwheat Flour Supplementation on the Rheological Properties of Mixed Flour Dough

该试验将荞麦粉按0%~60%的添加量添加到小麦粉中,使用Mixolab混合仪、粉质仪以及拉伸仪测定混合粉面团的流变学特性,研究不同荞麦粉添加量对混合粉面团流变学特性的影响。研究结果表明,随着荞麦粉添加量的增加,混合粉面团的吸水率、延伸性和能量下降,稳定时间和形成时间整体小于纯小麦粉面团,弱化度整体大于纯小麦粉面团,评价值明显小于纯小麦粉面团,拉伸阻力和拉伸比例整体先减小后增大。综上所述,制作荞麦面条时,荞麦粉添加量宜控制在50%以内。

In this study,buckwheat flour was added to wheat flour at a mass ratio of 0%-60%,and the rheological properties of the mixed flour dough were determined using a Mixolab mixer,pulverizer and tensile tester.In addition,the effects of supplementation with different amounts of buckwheat flour on the rheological properties of the mixed flour dough were examined.The results showed that with an increase in buckwheat flour content,the water absorption,elongation,and energy of the mixed flour dough decreased.The stability time and formation time of the mixed flour dough were lesser than those of the pure wheat flour dough,while the weakening degree of the mixed flour dough was increased.The evaluation value of the mixed flour dough was significantly lower than that of the pure wheat flour dough,and the tensile resistance and tensile rate of the mixed flour dough first decreased and then increased.In summary,for preparing buckwheat noodles,the amount of buckwheat flour should be controlled within 50%of the amount of wheat flour.