不同品种粳米-低筋小麦混合粉体系粉质特性研究

采用市售低筋粉分别与5种粳米粉组成混合粉体系,对其粉质和拉伸特性变化规律,及其与各品种粳米粉的组成成分的相关性进行分析。结果表明:随粳米粉添加量的增加,吸水率以及拉伸比值整体呈上升变化趋势;面团形成时间、稳定时间、评价值以及面团抗拉伸阻力整体略呈下降变化趋势;延伸性呈显著性下降;弱化度整体先升高后降低。当粳米粉添加量不同时,除蛋白质和灰分外的其它组分均与粳米-低筋小麦混合粉面团的各项粉质特性参数指标呈现显著相关性。

Study on the farinograph characteristics of various japonica rice-low gluten wheat mixed powder

Low gluten wheat flours bought from market were mixed with 5 kinds of japonica rice flours respectively to form mixed powder system.The relativity of the changes of its farinograph characteristics and tensile properties,and the composition of the mixture of varieties of japonica rice flours and low gluten wheat flours was analyzed.The results showed that with the increase of japonica rice flour,the water absorption rate and the tensile ratio increased.The dough developing time,stability time,evaluation value and the resistance to extension of the dough decreased slightly;The extensibility was decreased significantly;The softening degree was first increased and then decreased.The other components except protein and ash showed significant correlation with the various parameters of japonica rice-low gluten wheat mixed powder dough when different amount of japonica rice flours were added.