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Agricultural Science Journal of Yanbian University
2005,27
(3)
188-196
黑米粉添加条件对面团流变性的影响
作 者：
李范洙;张先;殷钟邦
单 位：
延边大学农学院食品科学系;全南大学校食品工学科
关键词：
黑米粉;面团;流变性
摘 要：
研究了黑米粉的不同添加比例对面团流变性的影响.结果表明:粉质曲线(farinogram)中面团的吸水率、稳定性、面团形成时间、弹力强度以及评价记值(valorimetervalue)减少,衰弱度增加;面粉糊黏度曲线(amylogram)中混合面粉的糊化起始温度、最大黏度时的温度、最高黏度以及94℃时的面筋黏度均趋于减少;拉伸曲线(extensogram)中的拉伸度、拉伸阻力以及拉伸能量减少,R/E比值增加.分析认为,小麦粉以10%,20%,30%黑米粉取代时,混合面团的面包制作适宜性下降,因此利用黑米粉制作面包时添加适量的活性面筋或氧化剂来改善面团流变性很有必要.
译 名：
Effects of black rice flour on the rheological properties of dough
作 者：
LI Fan-zhu1, ZHANG Xian2, YIN Jong-bang2(1. Food Science Department,Agricultural College of Yanbian University,Longjing Jilin,133400,China;2.Department of Food Science and Technology,Chonnam National University,Guangju,757-500,Korea)
关键词：
black rice flour;dough;rheological property
摘 要：
The rheological properties of wheat flour and black rice flour dough were investigated added with 0, 10, 20, 30% black rice flour.Whth the increasing of black rice flour,the contents of protein and gluten decreased, whereas ash contents increased. The farinogram showed that the water absorption, stability, development time, elasticity and (valorimeter) value of the dough were decreased, whereas weakness of the dough was increased. The amylogram showed that initial pasting temperature and temperature at peak viscosity were low and viscosity at peak point and at 94 ℃ was decreased. The extensogram showed that the extensibility, resistance to extension and energy were decreased, whereas the R/E ratio was increased.The results showed that the suitable properties of mixed flour decteased if 1%,20%,30% wheat flour were replaced by black rice flour for making bread,therefore adding appropiate active glutin or oridant to ameliorate the rheological properties of dough is necessary.
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