不同杂粮对面粉品质特性的影响研究

Influences of Different Grain Flour Types on Flour Quality Characteristics

本文以谷物杂粮为研究对象,通过将不同质量的红豆粉、绿豆粉、玉米粉和燕麦粉混合于小麦粉中,观测其对面粉的品质特性和面包质量的影响。试验结果表明:除玉米粉外,随着其他杂粮添加量的增加,其蛋白质、面筋和灰分含量呈增加趋势;而混合粉的峰值黏度、最低黏度、衰减值、最终黏度和回生值均有所下降;添加绿豆粉和红豆粉的小麦粉在添加量12%时其峰值黏度最低,而添加12%燕麦粉的小麦粉峰值黏度突然增大;峰值时间和糊化温度明显降低。杂粮的添加改变了面团的品质特性。综合评价后认为最佳添加比为不超过12%。

Taking cereal grains as research objects, influences of flour quality characteristics and bread qualities were observed with different proportion of wheat flour and red bean flour, green bean flour, corn flour, oat flour. Results showed that protein, gluten and ash content were increased with increasing of cereals additive quantity except for corn flour, and peak viscosity, lowest viscosity, attenuation values, final viscosity and setback were dropped. Peak viscosity of wheat flour was the lowest with adding 12% green bean and red bean flour, wheat flour peak viscosity increased suddenly with adding 12% oat flour, and peak time and gelatinization temperature decreased significantly. Quality characteristics of wheat flour were changed with adding cereal. Optimum additive proportion was less than 12%.