蒙古栎橡子-小麦混粉的流变学特性

Rheological Properties of Mixed Flours of Quercus mongolia Acorn and Wheat

将蒙古栎橡子粉与小麦粉按不同的比例混合,利用布拉本德粉质仪与拉伸仪测定蒙古栎橡子-小麦混粉面团的流变学特性,并对混粉中的理化指标与混粉面团流变学参数之间进行相关性分析,探讨蒙古栎橡子粉对小麦粉品质的影响。结果表明:随着橡子粉含量增加,混粉的吸水率呈先减小后增大的趋势,面团的形成时间与稳定时间缩短,弱化度提高;所有样品的拉伸阻力与拉伸比例随醒发时间的增长而增大,而混粉面团的延伸度与能量均呈下降趋势;在相同的醒发时间下,拉伸参数随橡子粉添加比例的增加呈先增大后减小的趋势。与混粉面团流变学特性呈高度正相关的理化指标是混粉面团湿面筋及蛋白质的含量。提示不同比例的蒙古栎橡子粉可以显著影响面团的流变学特性。

The objective of this study was to investigate the influence of adding different proportions of Quercus mongolia acorn flour on rheological properties of wheat flour.A Brabender farinograph and an extensograph were used for analysis of rheological properties.Meanwhile,correlation analysis between physiochemical properties and rheological parameters of mixed flours was carried out.The results indicated that increasing proportion of Quercus mongolia acorn flour caused an initial decline in water absorption of mixed systems,followed by its increase.In addition to this,dough formation and stabilization times were shortened and the degree of dough softening was enhanced.All mixed samples showed an increase in tensile strength and elongation ratio and a decline in extensibility and energy with prolonged dough development time.The four extensograph parameters tended to initially increase and then decline as the dough development time was fixed and the proportion of Quercus mongolia acorn flour was increased.The contents of wet gluten and protein in mixed flour dough rheological properties had a highly positive correlation with rheological properties,suggesting that adding different proportions of Quercus mongolia acorn flour had significant effects on dough rheological properties.