青稞粉对鲜榨米粉团糊化和流变学特性的影响及其蒸煮品质分析

Effect of Highland Barley Powder on Pasting and Rheological Properties of Fresh Extruded Rice-Shaped Kernels(FER)Dough and Its Analysis in Cooking Quality

为研究青稞粉对鲜榨米面团糊化和流变特性的影响,向鲜榨米粉中添加0%、10%、20%、30%、40%质量分数的青稞粉制成粉团,测定其糊化特性、流变特性和热稳特性,分析其品质变化。结果表明:添加青稞粉可以提高糊化温度,减缓加热过程中弹性模量和黏性模量剧烈波动。当青稞粉质量分数为30%时,其糊化特性最好,糊化温度达90.15℃;流变学曲线变化趋势最缓;活化能最小,即108.7 kJ/mol;热稳性模型方程为Y=104.4 exp(-108.7/8.3143 T)。

The effects of highland barley flour on pasting and rheological properties of fresh rice dough were studied.The dough was prepared by adding 0%,10%,20%,30%and 40%highland barley flour to fresh rice flour.The quality changes were analyzed by measuring pasting properties,rheological properties and thermal stability.The results indicated that the addition of highland barley powder could increase the gelatinization temperature and slow down the violent fluctuation of elastic modulus and viscous modulus during heating.When the addition of highland barley powder was 30%,the gelatinization characteristics were the best,and the gelatinization temperature reached 90.15℃.The change trend of rheological curve was the slowest;the minimum activation energy was 108.7 kJ/mol;the thermal stability model equation was Y=104.4 exp(-108.7/8.3143 T).