干法糊化对燕麦粉面团应力松弛特性的影响

Effect of Dry Method Gelatinization on the Stress Relaxation Properties of Oat Flour Dough

采用挤压、蒸汽、微波及烘烤4种干法处理燕麦籽粒或燕麦粉,测定不同处理及不同糊化度燕麦粉面团的应力松弛特性。结果表明:挤压、蒸汽、微波及烘烤处理的燕麦粉糊化度分别为77.8%、39.3%、17.8%及13.7%。相对于其他糊化方法,挤压处理组面团的松弛时间、阻尼系数、残余应力最大,分别为60.90 s、3.70×10~6N·m^(-2)·s、9.39×104N·m-2;糊化度与燕麦粉面团的松弛时间、阻尼系数、残余应力均显著正相关(R=0.97、0.99、0.99;P<0.05)。干法糊化显著提高了燕麦粉面团的黏性和结合力。

Four methods, extruding, steaming, microwaving and baking, were used to make pre - gelatinated oat flour respectively, and then determined the relaxation behaviors of the dough with various treatments and different gelatinization degrees. The results showed that the gelatinization degree of oat powder were 77.8%, 39.3%, 17.8% and 13.7% for extruding, steaming, microwaving and baking, respectively. The extruded samples showed the longest relaxation time, highest damping coefficient and residual stress which were 60.90 s, 3.70×10^6N·m-2·s,9.39×10^4N·m^-2, respectively. The gelatinization degree had significant positive correlation （R = 0.97,0.99, 0.99 ; P 〈 0.05 ） with the relaxation time, damping coefficient and residual stress. It could be concluded that the viscosity and cohesiveness of oat dough were improved significantly after dry gelatinization treatment.