摘要
荞麦粉在面制品中具有重要的应用价值,研究了荞麦粉的添加量和粒度对小麦混合粉的粉质、拉伸、白度、湿面筋含量、降落数值的影响。结果表明,荞麦粉对小麦混合粉的粉质和拉伸特性具有不利影响,添加量越多,不利影响越大;荞麦粉的粒度减小,不利影响减小,粒度为80目的荞麦粉对小麦混合粉的粉质和面团拉伸品质的不利影响较小。小麦混合粉的白度随荞麦粉添加量的增加而略有下降,荞麦粉添加量低于6%,对小麦混合粉的白度影响不大,荞麦粉粒度对白度影响不大。小麦混合粉的湿面筋含量随荞麦粉添加量的增加和粒度的减小而略有下降,少量添加影响较小。小麦混合粉的降落数值随荞麦粉添加量的增加和粒度的减小而增加,说明荞麦粉能够增加小麦粉的糊化黏度。
Buckwheat flour has an important application value in flour products. The effects of additive amount and particle size of buckwheat flour on the quality of wheat flour were researched, containing the rheology, farinograph, whiteness, wet gluten content and falling number. The results showed that the buckwheat flour could worsen the quality of wheat flour, when the additive amount of buckwheat flour was higher and the particle size was bigger, the quality of wheat flour was worsened more seriously, the buckwheat flour affected the quality of wheat flour slightly when the particle size was 80 mesh;the whiteness of wheat flour was decreased when the additive amount of buckwheat flour increased, but the effect was not obvious when the additive amount of buckwheat flour was less than 6%, the particle size affected the whiteness of wheat four slightly; the content of wet gluten was decreased slightly when the additive amount of buckwheat flour was increased or particle size was decreased,but a small amount of addition had little effect. The falling number of wheat flour was increased when the additive amount of buckwheat flour increased or the particle size was decreased, the buckwheat flour could improve the viscosity of wheat flour.
出处
《粮食与饲料工业》
CAS
2015年第12期17-20,26,共5页
Cereal & Feed Industry
基金
河南省高等学校重点科研项目计划(15B550005)
关键词
荞麦粉
添加量
粒度
小麦粉
品质
buckwheat flour
additive amount
particle size
wheat flour
quality
