玉米粉配比对玉米-小麦混合粉品质的影响

摘要

采用不同的配比将玉米粉与小麦粉混配,通过测定玉米-小麦混合粉的粉质、拉伸及糊化特性,以研究玉米粉对混合粉品质的影响.结果表明:随着玉米粉比例的增加,混合粉的吸水率、稳定时间、评价值、拉伸能量、延伸度和最大拉伸阻力呈逐渐减少的趋势;形成时间也有所减小,弱化度则有所增大;糊化温度、峰值粘度、最低粘度和崩解值呈逐渐上升的趋势,而最终粘度和回生值则呈先上升后下降的趋势.不同性状的玉米粉、小麦粉及其混合粉,粉质和拉伸特性变化趋势较一致,但糊化特性变化趋势却有较大差异.%In order to study the influence of corn flour on the quality of corn-wheat blended flour,corn flour was mixed with wheat flour in different proportions, and then farinographical, extensographical and pasting properties were measured. The results indicated that with the increase of the proportion of corn flour,the water absorption rate, stability time, the evaluative value, extension energy, extensibility and maximal extension resistance gradually declined; development time also declined, but degree of softening increased;pasting temperature,peak viscosity,minimum viscosity and breakdown value gradually increased,while final viscosity and retrogradation value first increased and then decreased.For different properties corn flour,wheat flour and corn-wheat blended flour, the changed trend was consistent in dough farinographical and extensographical properties,but the changed trend in pasting properties differed greatly.