拉伸仪不同方法测定面团流变学特性的比较与分析

Comparison and Analysis on the Dough Rheological Properties in Different Methods

为了验证拉伸仪分析方法间测定结果的差异,采用三种拉伸仪方法(AACC 54-10、GB/T14615-1993、Brabender仪器方法)对强筋、中筋、弱筋类型的9个小麦品种进行了比较。结果表明:3种方法的测定结果有一定差异。拉伸阻力间的差异大于延伸性的差异;强筋类品种的变异幅度大于中筋类和弱筋类品种。强筋、中筋、弱筋品种拉伸阻力的变异系数分别为17.64%、7.58%、6.05%,延伸性的变异系数为9.34%、4.07%、3.52%。强筋类品种的拉伸阻力值AACC方法最高,Brabender仪器方法最低。

In order to compare the differeces among three extensograph methods （AACC 54--10, GB/T 14615-1993,Brabender extensograph method）, three quality types of wheat were collected. They were strong gluten, medium gluten and weak gluten The results indicated that parameters of extensogram were different in three methods. The differences were .remarkable in resistance of strong gluten wheat, the variation range of strong gluten wheat was the lorger than medium and weak gluten. The differences of resistance were bigger than the extensibility, the variation coefficient of resistance of strong gluten,medium gluten and weak gluten varieties were17. 64%,7.58% and 6.05 % respectively; the variation coefficient of extensibility were 9.34%, 4. 07%,3.52% respectively. Resistance value of strong gluten wheat with AACC54--10 method were the highest , Brabender extensograph method were the lowest.