摘要
采用粉质仪、拉伸仪、吹泡仪和面筋仪分别对56种具有代表性的小麦粉样品进行检测,研究小麦粉的粉质特性、拉伸特性、吹泡特性和面筋特性等流变学品质指标间的关系。结果表明:粉质特性、拉伸特性、吹泡特性和面筋特性有些指标之间存在显著或极显著相关关系,有些指标各自具有特异性。小麦和面粉进行品质检测时,应根据其检测目的和食品用途选择使用合适的指标进行评价,提高研究和检测效率。
56 representative wheat flour samples were detected by Farinograph,Extensograph,Alveograph and Glutograph-E respectively,and the relationship between rheological properties such as farinogram properties,tensile properties,alveogram characteristics and glutomatic properties of wheat flour dough were studied.The results showed that there were significant or extremely significant correlations among some indexes of these rheological properties,and some indicators had their own specificity.In order to improve the efficiency of research and detection,the appropriate indicators should be selected to evaluate the quality of wheat and flour according to the purpose of detection and the end-use of food.
作者
巴瑞新
于素平
冯丽英
石翠霞
路雪蕊
BA Rui-xin;YU Su-ping;FENG Li-ying;SHI Cui-xia;LU Xue-rui(Beijing Orient Food Technology and Development Center,Beijing 102609)
出处
《粮油食品科技》
2019年第6期81-85,共5页
Science and Technology of Cereals,Oils and Foods
关键词
小麦粉
流变学特性
相关分析
wheat flour
rheological properties
correlation analysis
