摘要
在测定了青稞粉主要成分的基础上,研究了青稞粉与小麦粉不同配比混粉的粉质特性和拉伸特性。实验结果表明:在青稞粉中添加质量分数10%、20%、30%和40%的普通小麦粉进行粉质测试,没有出现完整的粉质曲线;对混粉进行拉伸测试,随着小麦粉添加量的增加,面团拉伸阻力、延伸性、拉伸面积和拉伸比总的呈上升趋势。当小麦粉添加量在10%～30%,面团拉伸阻力略有下降。
Based on the determination of the main component of naked barley, the farinograph and dough tensile properties of naked barley flour and wheat flour mixed with different ratio were studied. The results indicated that the farinograph curves of naked barley flour mixed with wheat flour of 10%,20%,30% and 40% ,were not complete. In tensile testing, with the increasing of wheat flour, the trend of resistance, extensibility, area and tensile ratio were increasing. When the content of wheat flour was during 10%-30% ,the trend of dough resistance was slowly decreasing.
出处
《粮食与饲料工业》
CAS
北大核心
2012年第7期41-43,共3页
Cereal & Feed Industry
关键词
青稞粉
粉质特性
面团
拉伸特性
naked barley flour
farinograph properties
dough
tensile properties
