抗性淀粉对面粉品质及面团流变学特性影响研究

探讨抗性淀粉对小麦粉流变学特性的影响。分别考察了其对高筋粉、中筋粉的粉质特性、拉伸特性和糊化粘度特性的影响,结果表明,抗性淀粉的添加在一定程度上影响了小麦粉的流变学指标和面粉品质。具体表现为面团稳定时间和粉质评价值降低,弱化度增加,延伸度与拉伸曲线面积降低。抗性淀粉的添加使高筋粉的糊化温程升高,糊化时间延长,对中筋粉的糊化温程和时间影响较小。

Effect of Resistant Starch on Flour Quality and Rheological Properties of Dough

The effect of resistant starch (RS) on rheological characteristics of wheat flour has been studied in this article. The factors influencing the rheological properties of high-gluten flour and medium-gluten flour were examined respectively. The results indicated that the addition of resistant starch would affect the rheological properties and the quality of the high-gluten wheat flour to some extent. It showed the decline of stability time and farinose evaluation value. The softness of dough increased and extensibility decreased with the addition of RS. The addition of RS also made the temperature of gelatinization higher and the gelatinization time longer of the high- gluten flour, but showed little effect on the gelatinization property of medium-gluten flour. When the amount of RS was below 5%, the farinose evaluation value showed little change.