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当前位置: 首页 > 文章 > 膨化杂粮粉对饼干预混粉品质的影响 黑龙江八一农垦大学学报 2015 (5) 139-145
Position: Home > Articles > Effects of Puffing Coarse Cereals Flour to Quality of Biscuits Premixed Powder Journal of Heilongjiang Bayi Agricultural University 2015 (5) 139-145

膨化杂粮粉对饼干预混粉品质的影响

作  者：
高珊;董琦;曹龙奎
单  位：
黑龙江八一农垦大学食品学院
关键词：
挤压膨化;杂粮粉;添加量;粉质;糊化
摘  要：
以经过挤压膨化处理后的黑米粉、黑小麦粉、黑豆粉为原料,利用粉质仪、快速粘度测定仪和差示扫描量热仪测定出膨化杂粮粉的添加对小麦粉的粉质特性及糊化特性的影响。结果表明:随着膨化杂粮粉的添加量的增加,混粉面团的吸水率、公差指数逐渐上升;稳定时间、形成时间以及粉质质量指数逐渐下降,从而可见混粉中的面筋在逐渐减少。混粉的峰值粘度、谷值粘度、最终粘度、崩解值、回生值均出现不同程度的下降,糊化温度整体呈现上升趋势。这说明混粉的抗老化能力以及热稳定性在增强。
译  名：
Effects of Puffing Coarse Cereals Flour to Quality of Biscuits Premixed Powder
作  者：
Gao Shan;Dong Qi;Cao Longkui;College of Food Science,Heilongjiang Bayi Agricultural University;
关键词：
extrusion;;coarse cereals flour;;adding quantity;;flour quality;;pasting
摘  要：
Using the black-rice flour,triticale flour,black-bean flour of extruded treatment as raw material,the effects of adding quantity of puffing coarse cereals flour to powder and pasting quality were measured by farinograph,rapid viscosity meter and differential scanning calorimetry. The results showed that with the adding quantity increase of coarse cereals flour,the water absorption,tolerance index of mixed flour dough increased gradually,and the settling time,development time and flour quality index decreased gradually,thereby the gluten of mixed flour reduced gradually. The peak viscosity,valley viscosity,final viscosity,breakdown value,setback value declined at different degrees,and the pasting temperature had the escalating trend. This showed that the anti-aging ability and thermal stability of mixed flour were enhanced.

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