高粱粉对小麦半成品流变学特性的影响

V. Bukhovets, O. B. Kamenewa, O. Kartavenko, K. A. Kuklina
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引用次数: 1

摘要

流变过程与各种塑性和粘性材料的不可逆残余变形和流动、应力和松弛现象有关。在食品工业中,配料、半成品和成品具有不同的流变特性。这些特性取决于各种因素:物质成分、湿度、温度、热效应和机械效应的强度和持续时间。在生产中研究和应用这些效应的各种组合,可以在整个工艺过程中提供给定水平的流变特性,从而稳定产品质量,提高产量,并获得恒定的、规定质量的成品。本研究的目的是研究小麦和高粱粉复合混合物的半成品的流变性能。研究对象为高粱粉含量为10%、20%、30%、40%的半成品样品。对照样品中含有最高等级的100%小麦粉。在测试过程中使用Mixolab装置来测定复合混合物的吸水能力,以及面团在揉制和加热过程中的流变特性。在一个半成品样品上研究了烘焙混合物的蛋白质-蛋白酶(温度从+20到+50°C)和碳水化合物-淀粉酶(温度从+60到+90°C)复合物的状态。结果表明,加高粱粉的面团稳定时间从10、93分钟增加到11、62分钟,比加高粱粉的面团更稳定。当高粱粉添加量从10%增加到30%时,淀粉的降解指数为4.99 H*m,比对照的5.71 H*m降低,表明成品的保鲜时间有所延长。研究结果可用于创建新产品的配方;烘焙、面粉、糖果产品生产技术的开发;成品和半成品的测定和质量控制。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of sorghum flour on the rheological properties of semi-finished wheat product
Rheological processes are associated with irreversible residual deformations and flow of various plastic and viscous materials, stress and relaxation phenomena. In the food industry ingredients, semi-finished products and finished products have different rheological properties. These properties depend on various factors: substance composition, humidity, temperature, intensity and duration of thermal and mechanical effects. Study and application of various combinations of such effects in production can provide a given level of rheological characteristics throughout the entire technological process, which will stabilize product quality, increase yield and obtain finished products of constant, specified quality.The purpose of the research was to study the rheological properties of semi-finished products from a composite mixture of wheat and sorghum flour.The objects of the research were samples of semi-finished products containing 10, 20, 30, 40% of sorghum flour. The control sample contained 100% wheat flour of the highest grade.Mixolab device was used during testing to determine the water absorption capacity of the composite mixture, the rheological properties of the dough during kneading and heating. The state of the proteinproteinase (at temperatures from +20 to +50°C) and carbohydrate-amylase (at temperatures from +60 to +90°C) complexes of the baking mixture was studied on one sample of the sem-finished product.It was found that samples containing sorghum flour had a more stable dough, compared with the control sample, that was indicated by an increase in the dough stability time from 10,93 to 11,62 minutes. Also, with an increase in the amount of sorghum flour in the baking mixture from 10 to 30%, the starch retrogradation index decreased to 4,99 H*m in comparison with the control one – 5,71 H*m, which indicated an increase in the freshness time of the finished product.The results of the research can be used to create recipes for new products; development of technologies for the production of bakery, flour confectionery products; determination and quality control of finished products and semi-finished products.
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