期刊文献+

脱脂麦胚对小麦粉粉质特性的影响 被引量:1

Effect of Wheat Germ on the Characteristics of Defatted Wheat Flour
原文传递
导出
摘要 从脱脂麦胚添加量和粒度两个方面对所测得混合粉的各项粉质指标进行讨论,研究脱脂麦胚对小麦粉粉质特性的影响。结果表明:随着脱脂麦胚的添加量和目数的增加,混合粉的吸水率和弱化度增大,形成时间、稳定时间和粉质指数则出现不同程度的下降。在面团的拉伸面积、拉伸阻力、最大拉伸阻力、拉伸比和最大拉伸比等方面均呈现逐渐减小的趋势,延伸度则表现为先增加后减小。总体上,粒度对于混合粉的粉质特性和拉伸特性的影响要小于添加量的影响。 The effect of wheat germ on the characteristics of defatted wheat flour was discussed from two aspects which were the addition of defatted wheat germ and grain size. The results showed that, with the increase in the addition of defatted wheat germ, water absorption rate of mixed powder increased significantly. And the formation time, stability and FQN decreased at different degrees. Weakening increased with the proportion of defatted wheat germ powder. The dough extension area, maximum tensile resistance, tensile resistance, tensile ratio and maximum tensile ratio decreased, elongation characteristics increased first and then decreased. Overall, influence of granularity of mixed powder on tensile properties was less than the addition amount.
出处 《食品工业》 CAS 北大核心 2017年第4期100-104,共5页 The Food Industry
关键词 脱脂麦胚 小麦粉 粉质特性 defatted wheat germ wheat flour characteristics
  • 相关文献

参考文献2

二级参考文献31

共引文献28

同被引文献21

引证文献1

二级引证文献6

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部