摘要
基于实现稻米在主食加工中的多样化应用,对稻米-小麦混合粉的流变学特性进行较全面的系统研究。从市售小麦粉中各筛选出一种质量较好的高筋和低筋粉,采用粉质和拉伸仪等分析稻米-小麦混合粉体系的粉质和拉伸流变学特性的变化规律及其与各品种稻米粉的组成成分的相关性,结果表明,稻米粉对高筋和低筋小麦粉的影响有所不同;不同品种稻米粉对小麦粉流变学特性的影响具有一定的差异。添加不同比例稻米粉的米-面混合粉体系组成成分与其粉质特性呈现不同的相关性关系。
Based on rice diversified application in staple food processing,we studied the rheological properties of rice-wheat flour mixture systematically.At first,high and low gluten flour powder with better quality was selected by farinograph,extensograph and amylograph.Then farinograph and extension characteristics of rice-wheat mixed powder system and its correlation with the composition of rice varieties were analyzed.The results showed that the effects of rice flour on high and low gluten wheat flour were different,and different varieties of rice flour on the rheological properties of wheat flour were different too.When rice flour were added in different proportions,disparate correlation was found between its composition and rice-wheat flour.
作者
陈凤莲
管哲贤
孙贵尧
张红玉
贺殷媛
汤晓智
张娜
Chen Fenglian;Guan Zhexian;Sun Guiyao;Zhang Hongyu;He Yinyuan;Tang Xiaozhi;Zhang Na(College of Food Engineering,Harbin University of Commercial,Heilongjiang Province Key Laboratory of Comprehensive Processing of Cereal Food and Grain Resources,Harbin 150076;College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第6期154-165,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江省科技重大专项(2019ZX08B02)
国家自然科学基金面上项目(31871747)
哈尔滨市科技创新人才研究专项基金项目(青年后备人才创业类)(2017RAQXJ030)。
关键词
稻米粉
小麦粉
流变
粉质
拉伸
rice flour
wheat flour
rheology
farinogragh
extensogragh
