山药薏米芡实混合粉对小麦粉加工品质的影响

在小麦粉中加入山药、薏米、芡实混合粉,利用快速黏度分析仪、Mixolab混合实验仪和质构仪分析不同添加量的混合粉对小麦粉糊化特性、面团热机械学特性以及对馒头质构特性的影响.结果表明:随着混合粉添加量的增加,小麦粉的糊化黏度、崩解值、回生值、糊化温度、糊化时间、面团吸水率、形成时间和稳定时间逐渐降低,蒸煮稳定性和蛋白质弱...

Effect of the mixed flour of Chinese yam, Coix chinensis Tod. and Euryale ferox on the processing quality of wheat flour

Chinese yam,Coix chinensis Tod.and Euryale ferox were added to wheat flour,the effect of mixed powder with different addition amount on the gelatinization characteristics,thermomechanical properties of dough and texture characteristics of steamed bread were analyzed by using rapid viscosity analyzer,Mixolab hybrid experiment instrument and texture analyzer.The results showed that as the amount of mixed powder added increased.The gelatinization viscosity,disintegration value,retrogradation value,gelatinization temperature,gelatinization time,dough water absorption,formation time and stability time of wheat flour gradually decreased,and cooking stability and protein weakening gradually increased.The hardness and chewiness of steamed bread increased significantly(P < 0.05),and elasticity increased first and then decreased.The sensory evaluation was consistent with the results of the texture analyzer.When the added amount of mixed flour was 10%,the gelatinization properties of wheat flour were the best,and the quality of steamed bread was the best.The added amount of mixed powder,gelatinization properties,and dough thermomechanical properties were significantly related to the texture properties of steamed bread(P<0.05).The texture properties of steamed bread could be predicted by the thermomechanical properties and gelatinization properties of the dough.