挤压预糊化对苦荞面团流变学性质及芦丁降解的影响

Effect of Extrusive Pre-gelatinization on the Rheological Properties and Rutin Degradation of Tartary Buckwheat Dough

为研究挤压预糊化处理对苦荞面团流变学性质及芦丁降解的影响,采用单螺杆挤压设备处理苦荞粉得到预糊化粉,制成面团后,通过粉质仪、质构仪TPA模式、应力松弛及扫描电镜对面团的结构进行测定、观察,并利用HPLC测定芦丁、槲皮素含量。结果表明,预糊化使苦荞面团的粉质特性得到改善,全粉和预糊化面团的最适加水量分别为60%和70%,与未处理的全粉面团相比,预糊化面团内部形成了连续、均匀的网状结构,而且硬度、黏聚性和黏度增大,而黏着性降低。全粉和预糊化面团中芦丁和槲皮素含量分别为0.86和12.045、9.78和1.23 mg/g,预糊化处理抑制了苦荞面团中芦丁的降解。以上结果说明,挤压预糊化处理后苦荞面团的结合力显著提高,并且降低了苦荞面团的苦味程度。

In order to study on the effect of extrusive degradation of tartary buckwheat dough, tartary buckwheat pre -gelatinized flour. After the doughs were made, pre -gelatinization on the rheological properties and rutin flour was extruded with a single screw extruder to obtain farinogragh testing, TPA mode of texture profile analysis, stress relaxation and scanning electron microscopy observation were conducted to determine the rheological structural changes. The contents of rutin and quercetin were determined by HPLC. The results showed that farinograph characteris- tics of pre - gelatinization doughs were improved ; the optimum water addition of whole flour dough and pre - gelatinization dough were 60% and 70%, respectively. Compared with the whole flour dough, continuous and homogeneous gel network formed in pre - gelatinization dough and its hardness, cohesiveness and viscosity increased, while the adhesion decreased. Rutin and qucercetin contents in the whole flour dough and pre - gelatinization dough were 0.86, 12. 045, 9.78, 1.23 mg/g respectively, while ruin degradation was inhibited by extrusive pre - gelatinization treatment. It could be concluded that the extrusive pre - gelatinization can improve binding force of tartary buckwheat dough significantly and reduce the bitterness.