| 2种糊化方式对小麦面粉流变及回生特性影响的比较 |
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| 引用本文： | CHEN Wei,陈卫,范大明,赵建新,田丰伟,邓娟,张灏.2种糊化方式对小麦面粉流变及回生特性影响的比较[J].吉林农业大学学报,2008,30(6). |
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| 作者姓名： | CHEN Wei 陈卫 范大明 赵建新 田丰伟 邓娟 张灏 |
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| 作者单位： | 1. 江南大学食品学院食品科学与技术国家重点实验室,无锡,214122
2. 浙江贝因美科工贸股份有限公司,杭州,310007 |
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| 基金项目： | 国家科技部农业科技成果转化基金项目(05EFN213200101) |
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| 摘 要： | 对传统加热糊化和微波糊化小麦面浆的过程进行了比较。在相同反应温度与时间的条件下，分别考察体系的糊化特性、流变学特性、贮藏回生特性及其回生后的超微结构。结果表明：小麦面粉经微波糊化后体系均匀、黏度较大、剪切恢复性小、超微结构致密，传统加热糊化不充分、体系黏度较低、存在剪切恢复性、超微结构不均匀；微波糊化只能在短时间内延缓淀粉体系的回生作用，不能降低其最终回生度。
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| 关 键 词： | 微波 传统加热 小麦粉 糊化 回生 流变 |
The Comparison of Wheat Flour's Rheology and Retrogradation Characteristics with Two Kinds of Gelatinization Methods |
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| CHEN Wei.The Comparison of Wheat Flour's Rheology and Retrogradation Characteristics with Two Kinds of Gelatinization Methods[J].Journal of Jilin Agricultural University,2008,30(6). |
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| Authors: | CHEN Wei |
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| Institution: | 1.State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;Wuxi 214122;China;2.Zhejiang Beingmate Technology Industry & Trade Co.Ltd;Hangzhou 310007;China |
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| Abstract: | The gelatinization of wheat flour paste using traditional heating and microwave was compared.The characteristics of pasting,rheology,retrogradation of the paste in storage and its microstructure after retrogradation at the same reaction temperature and time were investigated.The results indicated that after gelatinization with microwave,the structure of the paste was more uniform and had bigger viscosity and smaller shear-recovery property and its microstructure was tighter than the paste gelatinized with R... |
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| Keywords: | microwave traditional heating wheat flour paste retrogradation rheology |
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