不同改良剂改善小米粉面团流变学及热力学特性的比较研究

Compared on improving the rheological and thermodynamics properties of millet flour dough by different additives

小米粉由于缺乏面筋蛋白,难以形成面团,因此小米粉的改性成为学者们的研究热点。文章以小米粉为原料,添加魔芋精粉、TGase、谷朊粉、Ca(OH)_2等改良剂,采用Mixolab对小米粉的吸水率、形成时间、弱化值、糊化参数和回生值等流变学指标进行分析。结果表明,添加魔芋精粉和Ca(OH)_2有利于提高小米粉的吸水率,促进小米粉糊化,改善小米粉在生产加工过程中的回生现象;添加TGase和谷朊粉后小米粉的形成时间和稳定时间变长,增强小米粉的热稳定性,有助于小米面团形成面筋网络结构增加面团的韧性、弹性以及延展性。研究可为小米粉的后续加工制作提供理论依据。

Due to the lack of gluten, the millet flour is difficult to form a dough and therefore the modification of millet flour has been concerned by scholars. In the present study, several additives including konjac flour, TGase, gluten and Ca（OH）2 were adopted in the millet flour and the water absorption rate, formation time, weakening value, gelatinization parameter and retrogradation value of millet flour by Mixolab were analyzed. The results showed that the addition of konjac flour and Ca（OH）2 could improve the water absorption of millet flour, promote the gelatinization of millet flour, and improve the retrogradation of millet flour in the process of production. Moreover, the addition of TGase and gluten, could prolong the formation and stabilization time of millet flour, enhance thermal stability of millet flour and thus contribute to the formation of gluten network structure of millet dough with better tenacity, elasticity and ductility. This study provided theoretical basis for the subsequent processing of millet flour.