抗性淀粉与面粉共混体系粘弹性的研究

采用微波湿热-循环冷冻制备小麦抗性淀粉粗品,以酶解纯化后得到的抗性淀粉纯品添加小麦粉中,研究其在不同替代比例（5%,10%,15%和20%）条件下对面团流变特性的影响。研究表明：不同比例的抗性淀粉与面粉共混体系其表观黏度均随着剪切速率的增大而减小,呈现出“剪切稀化”现象,表现出假塑性流体特性;随着替代比例的增加,面团的储能模量以及损失模量也显著升高,损耗角正切值tanδ逐渐降低,面团弹性增加。与对照组相比,试验组替代比为5%和10%时,面团的最大蠕变柔量(Jmax)、瞬时蠕变柔量（J0)和迟滞蠕变柔量(J1)呈现出明显降低的趋势,继续增大替代比,变化不显著。研究结果表明小麦粉中添加抗性淀粉显著改变了共混体系的粘弹性,使面团的硬度随着替代比的增加而增大。

The viscoelasticity properties of resistant starch and flour blends

The wheat resistant starch was prepared under a combination of heat-moisture with microwave and refrigeration cycle treatments. After enzymatic hydrolysis, the wheat resistant starch was purified. Different proportions of wheat flour (5%, 10%, 15% and 20%) were substituted with purified resistant starch and the rheological properties of the dough samples were investigated. Studies have shown that: With shear rate increasing, the apparent viscosity of all samples decreased, showing a "shear thinning" phenomenon and pseudoplasticfluid characteristics. With the replacement ratio of resistant starch increased, the storage modulus and loss modulus increased significantly, the loss tangent gradually decreased .The results proved that the dough elasticity ratio increased. The maximal creep compliance (Jmax), instantaneous creep compliance (J0) and hysteresis creep compliance (J1) of the dough showed a decreasing trend when the replacement ratio was 5% and 10%. Larger substitution ratio, the change is no longer significant. The results showed that the addition of resistant starch in wheat flour significantly changed the viscoelasticity of the blends, and the hardness of the dough increased with the increase of the substitution ratio.