摘要
为了改善小麦粉的品质,研究了微波处理对小麦粉糊化特性、质构特性和粉质拉伸特性的影响。结果表明:微波处理后小麦粉的糊化温度降低,黏度和回生值升高。经微波处理的小麦粉凝胶硬度和回复性下降,弹性和内聚性无显著差异。小麦粉经微波处理后面团吸水率和跌落值D250降低,面团的稳定时间延长。微波处理后小麦粉面团的抗拉强度、弹性强度明显增强,而面团延伸度有明显下降。初步研究认为,在微波功率400 W,处理时间为6 min时小麦粉的品质有明显改善。
In order to improve the quality of wheat flour,we studied the influence of microwave on the gelatinization properties,textural properties and powdery and stretching properties. The result showed that：the gelatinization temperature decreased while viscosity and setback values increased after treatment of microwave. Hardness and resilience decreased while springiness and cohesiveness had little change after treatment of microwave. Water absorption rate and D250 of dough decreased while dough stability time increased after treatment of microwave. Tensile strength and elastic strength of dough increased while extensibility significantly decreased. So through the preliminary study we believe that the quality of wheat flour was improved significantly after the microwave processing of 400 W power for 6 minutes.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第6期20-24,共5页
Journal of the Chinese Cereals and Oils Association
关键词
微波处理
小麦粉
品质
microwave processing
wheat flour
quality
