不同消化性能青稞全粉与中筋小麦粉复配体系的流变特性分析

Dough Character of a Compounded System Comprising Highland Barley Flour with Different Digestibility and Medium Strength Flour

摘要:

为获得营养丰富且品质良好的青稞类食品，本研究选用不同消化性能青稞全粉作为研究对象，通过与中筋小麦粉复配的方法强化青稞粉的加工性能。采用布拉班德连续粘度计、微量粉质仪和质构分析仪，探讨不同消化性能青稞粉与不同添加量中筋小麦粉复配后，其糊性质、粉质特性和面团流变特性的变化，获得不同复配条件对青稞粉加工性能的影响规律。研究表明抗消化成分含量越高的青稞粉峰值粘度（113 cp）、热糊稳定性（76 cp）和凝胶性能（75 cp）越低，起糊温度（92.5 ℃）、冷糊稳定性（15 cp）和抗凝沉性（55 cp）越高；而中筋粉的添加对青稞粉粉质特性有提高作用，且随RC含量增加，其粉质特性受体系内其它组分的影响较大，面团的拉伸特性显著提升，从而有效改善了其加工性质。研究可为新型营养健康青稞产品的研发提供理论依据和基础数据。

Abstract:

In this study, the process ability of highland barley flour with different digestibility was strengthened by compounding with medium strength flour to obtain highland barley products with better nutritional function and fabrication properties. Meanwhile, viscosity and dough characters of the compounded system comprising highland barley flours and medium strength flour were evaluated by rheometer, micro-dough LAB and texture analyzer to obtain the effects of different compound conditions on the processing properties of highland barley. The study indicated that highland barley flour with higher resistant content had a lower paste peak viscosity (113 cp), paste stability (76 cp), retrogradation (15) and gel property (75 cp), and had a higher pasting temperature (92.5 ℃), cold paste stability (15 cp) and anticoagulation sinking (55 cp). Moreover, the farinograph characteristics of highland barley flour was improved by the addition of medium strength flour and significantly affected by other components with the increase of RC content. The extensographical properties of the dough were also significantly improved by the addition of medium strength flour, thus achieving better processing properties of highland barley flour. The results provide theoretical basis for the development of new nutritional highland barley product and accelerating the development of highland barley industry.