荞麦-小麦混合粉流变学特性及其对冷面质构的影响

Rheological properties of buckwheat-wheat mixed flour and its effect on cold noodle texture

研究了荞麦粉添加量对荞麦-小麦混合粉糊化特性、粉质特性、面团拉伸特性和面团动态黏弹性的影响,并对冷面的质构特性加以分析。结果表明:随着荞麦粉添加量(0~50%)的增加,荞麦-小麦混合粉的糊化温度和回生值逐渐升高,荞麦-小麦混合粉的吸水率、面团稳定时间、抗拉力、延伸性、拉伸面积逐渐下降;荞麦-小麦混合粉面团是典型的弱凝胶结构,荞麦粉的增加降低了面团的G′和G″,增加了面团的tan δ;冷面质构特性表明,荞麦粉的增加使冷面的硬度、弹性、胶着性、咀嚼性降低,黏性增加,当荞麦粉添加量<20%时,荞麦-小麦混合粉流变学特性和冷面质构特性较好。

The effects of buckwheat flour addition on the pasting properties, flour properties, dough tensile properties and dough dynamic viscoelasticity of the buckwheat-wheat mixed flour were studied, and the texture properties of cold noodles were analyzed. The results showed that with the increase of buckwheat flour(0-50 %), the gelatinization temperature and retrogradation value of buckwheat-wheat mixed flour increased gradually, and the water absorption, dough stability time, tensile strength, elongation and stretching area of buckwheat-wheat mixed flour decreased gradually. The mixed dough was a typical weak gel structure. The gradual increase of buckwheat flour could reduce its G′and G ″, and increase its tan δ of the dough. It was also found that the hardness, elasticity, adhesiveness and chewiness of cold noodles decreased and the viscosity increased with the increase of buckwheat flour. When the addition of buckwheat flour was less than 20 %, the rheological properties of mixed flour and texture properties of cold noodles were better.