摘要
用布拉班德粉质仪和拉伸仪研究分析了荞麦粉、燕麦粉、玉米粉对面团流变学性质的影响。结果表明:荞麦粉、燕麦粉与玉米粉对面团流变学性质的影响随着其添加量的不同呈规律性的变化,随着荞麦粉、燕麦粉、玉米粉添加量的增加,各种混粉面团的稳定时间、评价值、抗拉阻力和延伸度有所减小,弱化度增大;荞麦粉、玉米粉混粉面团的吸水率和形成时间均减小,但燕麦粉混粉面团的吸水率是先变小后变大,形成时间则有所增大,而且是先增大后变小。
The influences of buckwheat powder, oat powder, maize powder on the rheology properties of dough were investigated by a Brabender farinograph and an extensograph. With the increased of contents of buckwheat powder, oat powder and maize powder, the dough development time, stability time and the evaluative value were decreased. The water absorption of buckwheat dough and maize dough was decreased, and the water absorption of oat dough was first decreased, then increased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期72-75,共4页
Science and Technology of Food Industry
基金
国家“十一五”项目资助(2006BAD05A09)
关键词
小麦粉
荞麦粉
燕麦粉
玉米粉
粉质特性
拉伸特性
wheat powder
buckwheat powder
oat powder
maize powder
farinographical properties
extensographical properties
