摘要
选用3个筋力不同的小麦品种(系)为材料,采用脱脂面粉、重组面粉和原面粉相比较的方法,研究了小麦脂类对面粉主要基础品质指标、面团拉伸和粘度特性的影响。结果表明:(1)脱脂后面粉沉淀值、降落值下降,面粉白度提高;(2)脱脂后鲁麦14和01-35的面团最大拉伸阻力、拉伸面积和最大拉伸比变大,延伸度变小,但PH3259表现为相反的趋势;(3)与原面粉相比,脱脂后面团粘度变小,附着功减少,粘聚性下降;(4)重组面粉与原面粉面团流变学特性无明显差异。
Three wheat varieties with different gluten strength were used to study the effect of wheat flour lipids on rheological characteristics of dough. The result showed: (1) Defatting (decreased) flour (sedimitation) value and falling number, increased flour whiteness. (2) As to wheat varieties lumai14 and 01-35, max resistance, area and viscoelastic ratio of extensogram increased, extensibility (decreased) by (defatting); but variety PH3259 showed reverse trend. (3) Stickiness, cohesiveness and work of adhesion of dough of three wheat cultivars (varieties) (decreased) by (defatting). (4) There were no (significant) difference between control flour and reconstituted flour on rheological characteristics of dough.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2005年第2期76-80,共5页
Journal of Triticeae Crops
基金
国家计委<国家大型优质小麦生产基地项目>(2000-1405)
山东省科技厅<超级小麦育种计划研究项目>(2002-228)。
关键词
小麦
脂类
脱脂
重组
面团流变学特性
Wheat
Defatting
Reconstitution
Rheological characteristics of dough
