烘烤温度对莜麦面品质特性的影响

Effects of Roasting Temperature on Quality Characteristics of Naked Oats Flour

研究烘烤温度对莜麦面黏度特性、湿润下沉性、分散性、堆积密度和颜色的影响。利用电烤炉烘烤莜麦面,采用Brabender黏度仪和色差计分别测定了莜麦面的黏度特性和颜色参数。结果表明:烘烤温度升高可改变莜麦面Brabender黏度曲线类型,降低莜麦面的峰值黏度,提高莜麦面的堆积密度,使莜麦面颜色变深;当烘烤顶火温度达到200℃时,莜麦面的Brabender黏度曲线由B型变为D型,峰值黏度降低了87.2%,总色差ΔE^(*)为22.17 NBS,颜色变化显著;随着烘烤温度的升高,糊化温度和回生值先升高后下降,崩解值、湿润下沉时间和分散时间先减少后增加,莜麦面逐渐趋于红色;糊化温度和回生值的最高值分别为87.8℃和91 BU,对应的烘烤顶火温度分别为180℃和140℃;色相角在0°~90°范围内逐渐减小,减小了13.3%。

The effects of roasting temperature on viscosity,wetting sinking time,dispersity,bulk density,and color parameters of naked oats flour were investigated.An electric oven was used to roast the naked oats flour.A Brabender viscometer and color difference meter were used to determine the viscosity and color parameters.The Brabender viscosity curve of the naked oats flour changed with a decreased peak viscosity and increased bulk density.The color darkened as the roasting temperature increased.At a roasting temperature of 200℃,the Brabender viscosity curve changed from the B type to the D type,the peak viscosity was reduced by 87.2%,the total color difference ΔE^(*)was 22.17 NBS,and the color changed significantly.With the increasing roasting temperature,the gelatinization temperature and retrogradation value initially increased and then decreased;the disintegration value,wetting subsidence time,and dispersion time initially decreased and then increased;and the naked oats flour gradually turned red in color.The hue angle gradually decreased in the range of 0°-90°and the hue angle was reduced by 13.3%.