期刊论文

The Rheological Properties and Thermal Properties of Chestnut-Wheat Blend

Zhou, W.

中文

中国粮油学报

1003-0174

2020

35

2

1-5

10.3969/j.issn.1003-0174.2020.02.002

:国家林业 2015-4-36:引进国际先进农业科学技术计划计划) 2017TP1021:湖南省科技创新平台与人才计划 kc1704007:长沙市科技计划

本校为第一且通讯机构

以板栗全粉和小麦粉为原料,研究板栗-小麦混合粉面团的粉质特性、糊化特性、流变学特性和热力学特性。结果表明,添加板栗全粉对板栗-小麦混合粉的性质影响显著。随着板栗全粉添加量的增大,混合粉面团的粉质特性和糊化特性降低,糊化温度增加,热焓值减小;湿面筋含量、面筋指数、储能模量和损耗模量降低,说明加入板栗全粉使面团筋力减弱,抑制了淀粉的糊化过程,降低了面团的黏弹性。

Taken the Chestnut flour and wheat flour as raw materials, the chestnut-wheat composite flours has been researched on flour quality, pasting properties, rheological properties and thermodynamic properties of chestnut-wheat composite flours has been studied in this paper. The results showed that the addition of chestnut flours had a significant effect on chestnut-wheat composite flours. With the increase of dosage of chestnut flours, the gelatinization and farinographical properties of mixed powder dough were decreased, the gelatinization temper...