绿豆-小麦混合粉的流变学和热力学特性研究

Investigations on the Rheological Properties and Thermal Properties of Wheat-Mung Bean Blend

以小麦粉、绿豆粉为原料,研究绿豆-小麦混合粉面团的形成特性、流变学特性、热力学特性,为绿豆小麦粉复合食品的加工及品质控制提供参考。结果表明,添加绿豆粉对绿豆-小麦混合粉的物性有显著影响;随着绿豆粉添加量的增加,混合粉面团的吸水率、形成时间、稳定时间、评价值降低、弱化值增加;最大拉伸阻力、延伸度降低;热焓呈非线性降低,糊化温度增加;储能模量、损耗模量减小,黏弹性降低。

The mung bean - wheat composite flours has been researched on properties of dough formation, rheological properties, thermodynamic properties by farinograph, extensograph, dynamic rheological and DSC, in order to support the processing and quality control of mung bean - wheat composite food. The results showed that the addition of mung bean flours had a significant effect on wheat - mung bean composite flours ; along with the increasing of dosage of mung bean flours, water absorption, development time, stability time, evaluation values of dough decreased, while weakening slope increased; max resistance, elongation of dough decreased; enthalpy decreased nonlinearly, gelatinization point increased ; G＂ and viscoelasticity of dough decreased