抗性淀粉对小麦粉面团流变学特性的影响

Effects of Resistant Starch on Wheat Dough Rheological Property

以3种不同筋力小麦粉为原料,研究了抗性淀粉对小麦粉面团流变学特性的影响。结果表明：两种抗性淀粉分别与3种筋力小麦粉以不同比例配粉后,配粉的揉混和拉伸特性呈现相同的变化趋势,随着抗性淀粉的添加,面团的峰值高度和8 min带高、最大拉伸阻力、延伸距离和拉伸面积均呈下降趋势。抗性淀粉的加入劣化了强筋和中筋粉的加工品质,但对弱筋粉加工品质影响较小。两种抗性淀粉对强、中、弱筋小麦粉配粉拉伸阻力的影响相同。配粉的拉伸面积和拉伸比值表明：15%RS以下的强筋粉配粉和5%RS中筋粉配粉适用于馒头和面条制作,5%~20%RS的弱筋粉配粉更适合于制作饼干和糕点。

The effect of resistant starch （RS） on rheological property of wheat dough with different gluten strength was investigated. Resuhs：The mixograph and extensograph characteristics of dough have a similar changing trend when RS is added in wheat flour. The peak height, peak height at 8 min, maximum resistance, extensibility, and extension area all decrease with increase of RS addition dose. The addition of RS deteriorates the processing quality of RS - strong gluten flour and RS - intermediate gluten flour, but has little influence on RS - weak gluten flour. The extension area and max resistance/extensibility values show that 5% - 15% RS -strong gluten flour and 5% RS -intermediate gluten flour are still suitable for producing steamed breads and noodles. Meanwhile, RS - weak gluten flour is more suitable for producing biscuits and cakes.