摘要
综述了近年来对紫薯-小麦混合粉加工特性的研究,总结了紫薯粉对小麦面团在粉质、质构、拉伸、动态流变等流变特性影响的变化规律,重点对糊化、老化两个热力学特性影响的变化规律进行总结,在此基础上,分析了当前紫薯-小麦混合粉研究中存在的问题,并对其未来的研究方向进行了展望。
The research on the processing characteristics of purple potato-wheat mixed flour in recent years,and the changes of purple potato flour on the rheological properties of wheat dough in terms of silty,texture,stretching,dynamic rheology were summarized.The change law of the influence of gelatinization and aging on the thermodynamic properties was reviewed.Moreover,the existing problems in the current research on purple sweet potato-wheat mixed flour were analyzed,and the future research directions has been prospected.
作者
胡瀚
王娅殊
周文化
张梦潇
谭玉珩
李良怡
HU Han;WANG Ya-shu;ZHOU Wen-hua;ZHANG Meng-xiao;TAN Yu-heng;LI Liang-yi(Hunan Provincial Key Laboratory of Special Medical Food Processing,Changsha,Hunan 410004,China;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hunan 410004,China)
出处
《食品与机械》
北大核心
2021年第8期217-224,共8页
Food and Machinery
基金
长沙市自然科学基金资助项目(编号:kq 2014150)
湖南省重点研发计划(编号:2020NK2020)。
关键词
紫薯
小麦
混合粉
面团
流变学特性
热力学特性
purple sweet potato
wheat
mixed powders
dough
rheological properties
thermodynamic properties
