| 谷朊粉对苦荞小麦混合粉流变学特性影响研究 |
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| 引用本文： | 李芳,朱永义.谷朊粉对苦荞小麦混合粉流变学特性影响研究[J].粮食与油脂,2005(5):23-25. |
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| 作者姓名： | 李芳 朱永义 |
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| 作者单位： | 河南工业大学,河南,郑州,450052 |
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| 摘 要： | 该研究首先利用实验磨进行苦荞制粉,然后以苦荞小麦混合粉(20:80)为对象,参照国际标准分析方法,系统分析谷朊粉对混合粉流变学特性影响。结果表明,随着谷朊粉添加量增加,混合粉粉质特性、拉伸特性及烘焙特性得到不同程度改善;在该试验条件下,谷朊粉最佳添加量为4%。
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| 关 键 词： | 谷朊粉 苦荞 流变学特性 烘焙特性 |
| 文章编号： | 1008-9578(2005)05-0023-03 |
| 修稿时间： | 2005年4月7日 |
Study on Influence of Wheat Gluten on the Rheological Character of Buckwheat-Wheat Blends |
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| LI Fang,ZHU Yong-yi.Study on Influence of Wheat Gluten on the Rheological Character of Buckwheat-Wheat Blends[J].Cereals & Oils,2005(5):23-25. |
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| Authors: | LI Fang ZHU Yong-yi |
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| Abstract: | By experiment milling, buckwheat is made into flour. Base on international standard analytical method, we study on influence of wheat gluten on the Theological character of buck-wheatwheat mixture flours (buckwheat flour:wheat flour = 20:80). The results shows that the farin-ograph parameter and extensionograph properties of dough mixture will be improved at different extent with the wheat gluten increasing. In this test, the best addtion of wheat gluten is 4%. |
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| Keywords: | wheat gluten buckwheat rheological character baking character |
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