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| 燕麦—小麦混合粉的粉质特性研究 | |
| 引用本文： | 刘永峰,杨晓清. 燕麦—小麦混合粉的粉质特性研究[J]. 农产品加工．学刊, 2010, 0(6): 25-27. DOI: 10.3969/j.issn.1671-9646(X).2010.06.007 |
| 作者姓名： | 刘永峰 杨晓清 |
| 作者单位： | 内蒙古农业大学,食品科学与工程学院,内蒙古,呼和浩特,010018 |
| 基金项目： | 内蒙古农业大学博士科研启动基金 |
| 摘 要： | 以小麦粉为对照,研究不同配比的燕麦—小麦混合粉的粉质特性。结果表明,随着燕麦粉质量分数的增加,燕麦全粉—小麦粉混合粉和燕麦精粉—小麦粉混合粉的吸水率均呈增大趋势,稳定时间均是先增大后减小;在燕麦粉质量分数为5%～40%,随着燕麦粉质量分数的增加,形成时间的变化趋势均是先减小后增大,弱化度的变化趋势均是先减小后增大。 |
| 关 键 词： | 粉质特性 吸水率 稳定时间 形成时间 弱化度 |
Study on the Silty Features of Oat-wheat Mixed Flour |
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| Liu Yongfeng,Yang Xiaoqing. Study on the Silty Features of Oat-wheat Mixed Flour[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(6): 25-27. DOI: 10.3969/j.issn.1671-9646(X).2010.06.007 | |
| Authors: | Liu Yongfeng Yang Xiaoqing |
| Abstract: | The silty features of oat flour and wheat flour mixed with different ratio were studied comparing with wheat flour. The results showed that with the increasing of the content of oat flour,the absorption of whole oat-wheat mixed flour and refining oat-wheat mixed flour were both increased;stabilization time were all increased first and then decreased;with the oat flour content of 5%～40%,the formation time and degree of softening were all decreased first and then increased. |
| Keywords: | silty features absorption stabilization time formation time degree of softening |
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