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当前位置: 首页 > 文章 > 麸皮面粉面团的粉质和拉伸特性 农业工程学报 2009 (1) 237-240
Position: Home > Articles > Farinogragh and extensigraph of bran flour dough Transactions of the Chinese Society of Agricultural Engineering 2009 (1) 237-240

麸皮面粉面团的粉质和拉伸特性

作  者：
申瑞玲;董吉林;程珊珊;何俊
单  位：
郑州轻工业学院食品与生物工程学院
关键词：
燕麦麸;小麦麸;麸皮面粉;粉质特性;拉伸特性
摘  要：
为了探讨麸皮对小麦面粉品质的影响,将微粉碎后的燕麦麸细粉、小麦麸细粉与小麦粉按混料配方均匀设计制备麸皮面粉,用粉质仪和拉伸仪测定了麸皮面粉的面团流变学特性,并对麸皮面粉各组分含量与流变学参数间的相关性进行分析。结果表明,随着麸皮含量的增加,麸皮面粉面团的吸水率增大,形成时间变化不大,稳定时间不断减少;弱化度和粉质指数在不同样品变化较大,以样品3粉质特性(即小麦粉88.5%,燕麦麸细粉10.20%,小麦麸1.39%)最优;相同醒发时间下,随着麸皮总含量的增加,面团的拉伸曲线面积、延伸度、拉伸阻力及最大拉伸阻力均呈下降趋势;拉伸参数均随醒发时间而呈上升趋势。与面团粉质特性相关性最显著的是小麦粉含量,其次是小麦麸和燕麦麸细粉含量;小麦粉含量与拉伸特性呈显著正相关,与燕麦麸含量呈显著负相关,与小麦麸含量的相关性不显著。这些研究表明麸皮添加比例能够显著影响面团的流变学特性。
译  名：
Farinogragh and extensigraph of bran flour dough
作  者：
Shen Ruiling,Dong Jilin,Cheng Shanshan,He Jun (College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)
关键词：
wheat bran,oat bran,bran flour,farinogragh,extensigraph
摘  要：
The objective of this research was to study the influence of fiber sources from wheat bran and oat bran on the qualities of wheat flour dough.The rheological characteristics of bran flour which mixed fine wheat flour with oat and wheat bran fiber-rich fractions of fine pulverization according to uniform design were measured by Brabender farinograph and extensograph.The correlation of constituent contents of bran flour and rheological parameters was also investigated.Comparing with wheat flour,the results of farinograph characteristics indicated that water absorption rate of dough increased,dough development time was no more changes,stability time decreased while weak value and farinograph index significantly differed with the addition of wheat and oat bran fractions.In fourteen kinds of bran flour, sample 3(wheat flour 88.5%,oat bran powder 10.2%and wheat bran powder 1.39%.)had the best of farinograph properties.Extensograph characteristics of the wheat flour-bran blends showed decrease in area,extensibility,resistance and max resistance with increase in the level of bran at the same heat preservation time,but the elongation parameters of all flour samples increased with the time of heat preservation time.The farinograph properties had significant correlation with the contents of wheat flour,wheat bran and oat bran followed.The extensograph properties had significant positive correlation with the contents of wheat flour,negative correlation with the content of oat bran and no correlation with wheat bran.The results indicated the proportion of fine bran fractions had significant effects on dough rheological properties.

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