摘要
分析了小麦麦仁的含水量对麦仁膨化品质的影响,为小麦麦仁的精深加工提供科学依据。将小麦麦仁含水量调节到8%,10%,12%1,4%,16%,18%和20%7个水平,测定麦仁膨化品质。结果表明,在小麦麦仁品质和膨化压力等因素一致的条件下,小麦麦仁含水量对麦仁膨化品质的影响非常明显。最大的膨胀体积,鳞片大小和最小的未膨胀率在麦仁分含水量为16%取得。另外,膨化后的麦仁粉峰值黏度,谷值黏度,末值黏度,衰减值和回生值都比未膨化麦仁粉低,膨化后的麦仁粉凝胶硬度和咀嚼性比原麦仁粉降低。
The effects of moisture content on popping quality of wheat kernel were studied, which provide a sci- entific basis for the deep processing of wheat kernel. Wheat kernel was equilibrated to seven moisture levels 8% , 10%, 12% , 14% , 16% , 18% and 20% ,determination popping quality of wheat kernel. The results showed that when wheat kernel quality, puffed pressure and other factors was the same, the effects of moisture content on popping prop- erties of wheat kernel were significant. The highest popping volume, flake size and the lowest percentage of unpopped kernels were obtained from wheat kernel with a moisture content of 16%. In addition, Peak viscosity,trough viscosity, final viscosity, breakdown viscosity and setback viscosity of all popping wheat kernel powder were lower than that of native wheat kernel powder. Gel hardness and chewiness popping wheat kernel powder was lower than that of native wheat kernel powder.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第9期5-9,共5页
Journal of the Chinese Cereals and Oils Association
基金
青岛农业大学高层次人才启动基金(630511)
关键词
含水量
小麦麦仁
膨化品质
moisture content, wheat kernel, popping quality
