不同热处理小米粉对小麦粉面团流变学特性的影响

为探究经过不同热处理的小米粉对小麦面团品质的影响,将小米粉分别进行膨化、蒸制和炒制热处理,经蒸制和炒制的小米粉按照0、5%、10%、15%、20%、25%、30%和35%的比例添加到小麦粉中,膨化小米粉按照0、2%、4%、6%和8%的比例添加到小麦粉中,分别对混合粉面团的流变学特性进行研究。结果表明,不同热处理小米粉的灰分、蛋白质、脂肪、总淀粉和总膳食纤维含量均下降,可溶性膳食纤维含量升高(炒制组除外)。不同热处理小米粉的添加量对小麦面团粉质特性和拉伸特性的影响存在显著差异(P0.05);面团的粉质特性随小米粉含量的增加而减弱;添加蒸制和炒制小米粉的面团粉质特性较好。随着小米粉含量的增加,添加膨化小米粉的面团的拉伸特性呈先增强后减弱的趋势,添加蒸制和炒制小米粉的面团的拉伸特性则逐渐减弱,且3个处理的拉伸特性都随醒面时间的延长有所增强,不同处理之间的拉伸特性差别不大。

Rheological Properties of Wheat Dough Added Millet Flour with Different Thermal Treatments

In order to explore the influence of different thermal treatments of millet flour on the wheat dough quality,the millet flour were processed by inflating,steaming and stir-frying,respectively. The steamed millet flour and stir-fried millet flour were added to the wheat flour according to the proportion of 0,5%,10%,15%,20%,25%,30% and 35%,while the inflating millet flour was added to the wheat flour according to the proportion of 0,2%,4%,6% and 8%. The rheological property of the mixed flour dough was investigated. The results showed that,under different thermal treatments,the ash,protein,fat,total starch and total dietary fiber content of millet flour were decreased; but the soluble dietary fiber was increased(except stir-fried group).The farinographical properties and tensile properties were significantly different(P<0.05) among different millet flour content in each group,and the farinographical properties were weakened with the increase of millet flour content,the farinographical properties in steaming group and stir-frying group were better. With the increase of millet flour content in each group,the tensile properties of the inflating group were enhanced first and weakened latter,but those in steaming group and stir-frying group were weakened,and the tensile properties of three groups were enhanced with the extension of fermentation. However,the tensile properties were not quite different among different treatments.