板栗全粉-小麦混合粉面团的流变特性

以板栗加工残次品为原料通过不同干燥方式制备板栗全粉,对板栗全粉物化特性、板栗全粉-小麦粉面团流变特性进行了研究。结果表明,通过自然干燥的板栗全粉(ZR)糊化度超过50%,熟化处理后的板栗全粉SH-20糊化度高达70.69%,而板栗生全粉糊化度仅为3.28%;随板栗生全粉添加量的增加,面团吸水率和回生值下降、弱化度增加,在添加量30%时分别为50%、0.65 N·m和0.81 N·m,而形成时间、稳定时间、糊化特性和糊化稳定性呈先减小后增加的趋势;随着糊化板栗全粉添加量的增加面团的吸水率增加,而稳定时间、糊化特性、糊化稳定性、弱化度和回生值降低;添加ZR和SH-20面团的形成时间呈小幅上升趋势,而添加其他几种糊化板栗面团形成时间呈先小幅增加后大幅下降的趋势。面团的剖面分析表明添加板栗生全粉主要降低了吸水率、混合和面筋指数;而添加糊化板栗全粉提高吸水率和面筋指数。总之,生板栗全粉和糊化板栗全粉对面团的特性影响不同,这将为板栗残次品的加工和综合利用提供重要理论依据。

Rheological Properties of Whole Chestnut Powder-Wheat Flour Doughs

The whole chestnut powder was produced by different drying methods using defective and secondary products of chestnut processing as the raw materials. The physicochemical properties of the whole chestnut powder and rheological properties of the whole chestnut powder-wheat flour dough were investigated. The results showed that the degree of gelatinization of the obtained whole chestnut powder is over 50%, and the degree of gelatinization of the cooked chestnut powder was as high as 70.69%, whilst the degree of gelatinization of raw chestnut powder was only 3.28%. With an increase in the addition amount of the raw chestnut powder, the water absorption rate and setback value decreased, and the degree of softening increased, which were 50%, 0.65 N?m and 0.81 N?m, respectively when the addition amount was30%. However, the development time, stabilization time, pasting properties, paste stability decrease first and then increased. The water absorption rate increased, but the stabilization time, pasting properties, paste stability, degree of softening, and setback value decreased as the addition amount of cooked chestnut powder increased. The development time showed a slight upward trend with the addition of ZR and SH-20, whilst development time of dough with other gelatinized chestnut powders showed a small increase and then a sharp decrease. Cross-section analysis of doughs indicated that the addition of raw chestnut powder mainly reduced water absorption rate and mixing and gluten indices. The water absorption rate and gluten index were increased after the addition of gelatinized chestnut powder. In short, raw whole chestnut powder and gelatinized whole chestnut powder had different effects on the characteristics of resulting doughs, which will provide a vital theoretical basis for the processing and comprehensive utilization of defective and secondary chestnut products.