木糖醇对小麦淀粉和复配面粉糊化性质及回生特性影响的研究

本文以小麦淀粉为原料,把谷朊粉按10%、12%、15%质量浓度添加到小麦淀粉中配成三种复配面粉,研究不同添加量木糖醇对小麦淀粉、复配面粉糊化性质和回生特性的影响。结果表明：添加木糖醇后,小麦淀粉糊化温度升高；峰值黏度随着木糖醇添加量的增加呈上升趋势；添加15%、20%、25%木糖醇时,小麦淀粉的衰减值、回生值增加。添加木糖醇后,复配面粉的峰值黏度、低谷黏度和最终黏度增加。随复配面粉中谷朊粉含量的增加,添加相同含量木糖醇的复配面粉的峰值黏度、低谷黏度、最终黏度呈下降趋势。在不同天数添加木糖醇的小麦淀粉硬度增加,且随添加浓度的增加,硬度呈上升趋势；而添加木糖醇的复配面粉硬度降低,且随添加浓度的增加,硬度呈下降趋势。

The Effect of Xylitol on The Pasting and Retrogradation Properties of Wheat Starch and Blended Flour

Using wheat starch as raw material, gluten was added to wheat starch by quality concentration of 10%, 12% and 15% constituting three blended flour. The effect of xylitol at different additive amount on the pasting and retrogradation properties of wheat Starch and blended flour were investigated. The results showed that the pasting temperature of wheat starch increased by adding xylitol. With the additive amount of xylitol increasing, it reflected an upward trend in the peak viscosity of wheat starch. With the addition of 15%, 20% and 25% xylitol, breakdown and setback of the wheat starch increased. The peak viscosity, trough viscosity and final viscosity of the blended flour increased by adding xylitol. With the additive amount of gluten increasing, the peak viscosity, trough viscosity and final viscosity of the blended flour decreased by adding the same content of xylitol. In different days, the hardness of wheat starch increased by adding xylitol. With the additive amount of xylitol increasing, it reflected an upward trend in hardness. But the hardness of blended flour decreased by adding xylitol. With the additive amount of xylitol increasing, we can find a trend fall in hardness.