摘要
以小麦粉和麸皮为原料,研究了热处理麸皮对面团流变学特性的影响。研究表明:随麸皮添加量的增加,麸皮面粉的吸水率、形成时间和粉质质量指数增加,弱化度下降,稳定时间先升后降。在醒发时间相同的条件下,拉伸面积和延伸性随麸皮添加量的增加呈现下降趋势,拉伸参数的大部分指标随着醒发时间的延长呈现上升趋势。热处理麸皮对面团流变学特性的影响主要取决于添加量。
Using wheat flour and bran as rawmaterial,this paper studied the effectofhydrothermaled branon the rheological propertiesof dough.The results showed that with the increaseof bran,the water absorption,development time and farinograph quality number presented tendencyof increasing. The degreeof softening wason thecontrary.The stability time was down after rising. Under the same wakingcondition,the extensibility values and area under thecurve decreased with the increase in the levelof bran in the blends.Tensile parameters formostof the indicators rose with time increasing.The effectson rheological propertiesof dough dependedmainlyon the additionof bran.
出处
《粮食与油脂》
北大核心
2015年第10期44-46,共3页
Cereals & Oils
基金
国家现代农业产业技术体系(CASR–03–09A)
关键词
麸皮
小麦粉
粉质特性
拉伸特性
bran
wheat flour
farinograph properties
extensible properties
