抗性糊精对面粉流变特性及糊化凝胶的影响

Effect of Resistant Dextrin on Rheological Properties of Flour and Gelatinized Gel

目的 为扩大抗性糊精在面制品中应用,探究抗性糊精对面粉品质特性的影响。方法 将抗性糊精按照不同质量分数(2.5%~10%)添加到面粉中,采用粉质、拉伸仪分别考察抗性糊精对面粉流变特性的影响,并通过RVA糊化仪和扫描电镜等手段探究面粉糊化及凝胶特性的影响。结果 与对照组相比,添加抗性糊精能使面粉稳定时间显著延长和弱化度显著降低,改善面团整体的拉伸特性,提升面粉筋力;糊化黏度特性显示,抗性糊精能提升面粉的糊化温度,使面粉的糊化峰值黏度、崩解值和回生值降低,改善面粉糊化热稳定性,并延缓凝胶短期回生。结论 抗性糊精可作为面粉改良剂,改善面粉流变、糊化及凝胶回生特性,从而提升面粉的品质。

The work aims to explore the effect of resistant dextrin on the quality characteristics of flour to expand the application of resistant dextrin in flour products. In this work, resistant dextrin was added to flour in different proportions(2.5%-10%). The effects of resistant dextrin on the rheological properties of flour were investigated by farinograph and extensometer. The effects of gelatinization properties and gel structure of flour were investigated by RVA gelatinizer and scanning electron microscope. The results showed that compared with flour without resistant dextrin, the addition of resistant dextrin could significantly prolong the flour stability time and significantly reduce the degree of weakening, improve the overall tensile properties of the wheat dough, and enhance the gluten effect of flour;The characteristics of gelatinization viscosity showed that resistant dextrin could increase the gelatinization temperature of flour, reduce the peak gelatinization viscosity, disintegration value and retrogradation value of flour, improve the thermal stability of flour gelatinization, and delay the short-term retrogradation of gel. It is concluded that resistant dextrin can be used as flour improver to improve the rheological, pasting and gel retrogradation characteristics of flour.