摘要
用粉质仪和拉伸仪测定了苦荞小麦混和粉面团的流变学性质。结果表明:含有天然苦荞混和粉(30∶70)的面团,稳定时间下降4.1min,最大拉伸阻力增加239BU,延伸性下降20mm;含有处理苦荞小麦混和粉(30∶70)的面团,稳定时间增加0.9min,最大拉伸阻力和延伸性分别下降190.5BU和30.1mm;0.01%的转谷氨酰胺酶、葡萄糖氧化酶或脂肪酶均能提高混和粉的最大拉伸阻力,降低其延伸性;0.002%戊聚糖淀粉酶减少面团的最大抗拉伸阻力,增加面团的延伸性;葡萄糖氧化酶与戊聚糖酶淀粉酶合用,处理苦荞小麦(30:70)混和粉面团的最大抗拉伸阻力增加148.5BU,延伸性不降低。
The farinograph and extensigraph were employed to study the theology of mixed buckwheat and wheat flour （30：70）dough. Compared with wheat dough, stability time of mixed flour of natural tartary buckwheat and wheat decreased 4.1 min, resistance to extension increased 239 BU and extensibility decreased 20 mm. Stability time of mixed flour of treated tartary buckwheat and wheat（30：70）increased 0.9 min, resistance to extension decreased 190.5 BU and extensibility decreased 30.1 mm. 0.01% of transglutaminase, glucose oxidase or lipase could increase resistance to extension and decrease extensibility. 0.002 % of pentosanase could decrease resistance to extension and increase extensibility. The resistance to extension of the mixed flour of treated buckwheat and wheat （30：70）improved 148.5 BU and its extensibility was not decreased by using glucose oxidase combined with pentosanase.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期36-39,共4页
Food Research and Development
关键词
苦荞
小麦
面团
粉质特性
拉伸特性
tartary buckwheat
wheat
dough
farinograph
extensigraph
