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于笛笛,李垚熹,袁艳秋,马洁,孙华幸,陈锦程,Kaori FUJITA,栾广忠.不同磨粉方法对荞麦面团流变学性质的影响[J].中国粮油学报,2019,34(1):24-

不同磨粉方法对荞麦面团流变学性质的影响

Effects of different milling methods on the rheological properties of buckwheat dough

投稿时间：2018-04-29 修订日期：2018-06-05

DOI：

英文关键词:Milling methods, Buckwheat, Dough, Rheological properties

基金项目:国家重点研发计划 (2017YFD0401203) ，陕西省重点研发计划（2017NY-169），中日合作项目“中国不发达区杂粮制品增值技术研究”（C1-Ⅰ-2a/C1-Ⅱ-1b)

作者	单位	邮编
于笛笛	西北农林科技大学食品科学与工程学院	712100
李垚熹	西北农林科技大学食品科学与工程学院
袁艳秋	西北农林科技大学食品科学与工程学院
马洁	西北农林科技大学食品科学与工程学院
孙华幸	西北农林科技大学食品科学与工程学院
陈锦程	西北农林科技大学食品科学与工程学院
Kaori FUJITA	日本国际农林水产业研究中心
栾广忠^*	西北农林科技大学食品科学与工程学院	712100

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中文摘要:

为研究不同磨粉方法对荞麦面团流变学性质的影响，分别采用石磨、高速万能粉碎机及湿磨三种磨粉方法制得荞麦粉。然后测定由上述荞麦粉制备的荞麦面团的热机械学特性、拉伸特性、质构特性及应力松弛行为。结果表明：与干磨荞麦面团相比，湿磨荞麦面团具有显著较低的面团形成时间和稳定时间以及显著较高的蛋白弱化度，但磨粉方法对淀粉糊化特性影响较小。湿磨荞麦面团的拉断距离低于干磨荞麦面团的拉断距离，但其硬度、黏着性、弹性和胶着性显著高于干磨荞麦面团。此外，湿磨荞麦面团与干磨荞麦面团相比具有显著较高的残余应力和显著较短的松弛时间。不同磨粉方法会导致荞麦面团流变学性质产生差异，面团流变学性质的差异将满足不同的加工需求。

英文摘要:

In order to investigate the effect of different milling methods on rheological properties of buckwheat dough, buckwheat flour was prepared using a stone mill, a high-speed universal grinder, and wet-milling methods, respectively. And then the thermomechanical properties, tensile properties, texture properties, and stress relaxation behaviors of three buckwheat doughs made from the above flours were determined. The results showed that compared to dry-milled buckwheat dough, wet-milled buckwheat dough had significantly lower dough development time and dough stability time, and a significantly higher value of protein weakening. However, different milling methods had little influence on gelatinization characteristics of starch. The extensibility of wet-milled buckwheat dough was lower than that of the two dry-milled buckwheat doughs but its hardness, adhesiveness, springiness and gumminess were significantly higher. In addition, wet-milled buckwheat dough had a significantly higher residual stress and a significantly shorter relaxation time compared to dry-milled buckwheat dough. Different milling methods can lead to different rheological properties of buckwheat dough and this difference in the rheological properties of the dough will satisfy various processing needs.

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