高粱粉与小麦粉共混体系黏度和糊化特性
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摘要
为探索高粱粉对小麦粉黏度和糊化特性的影响,以高粱粉和小麦粉共混体系为对象,采用单因素试验方法,以期拓展高粱在食品加工中的应用。结果表明,不同高粱粉添加量均可提高小麦粉共混体系的峰值黏度、保持黏度和最终黏度, 10%的高粱淀粉添加量提升效果最佳。相对于纯小麦粉, 5%～20%高粱粉添加可提升共混体系的回生值,但无显著性差异(p>0.05)。较高量的高粱粉添加则可极显著提高共混体系的衰减值(p<0.01), 5%的高粱粉添加和纯高粱粉衰减值高于纯小麦粉,但差异不显著(p>0.05)。纯高粱粉的糊化峰值时间短,且极显著低于共混体系和小麦粉组(p<0.01),而纯小麦粉与共混体系组间糊化峰值时间差异不显著(p>0.05)。共混体系的淀粉糊化温度没有显著性差异(p>0.05)。高粱粉与小麦粉共混体系黏度和糊化特性的变化结果,可为高粱在辅食食品的加工和改性提供数据参考。
In order to explore the properties of the viscosity and gelatinization in the sorghum and wheat flour blends, the single factor experiment methods were applied to extend the application of the sorghum in food processing. The results indicated that the peak viscosity, retentive viscosity and final viscosity were increased in various additions of sorghums in wheat flour, respectively. About 10% of the sorghum addition could reach a better increment effect. Comparing with the pure wheat flour treatment, 5% to 20% of the sorghum addition treatments could increase the retrogradation values in a statistic indifference level(p>0.05). The higher contents of sorghum additions could significantly increase the attenuation values in blends(p<0.01), while those values among the treatments in 5% of the sorghum addition and pure sorghum were higher than the treatment in pure wheat flour in a statistic indifference level(p>0.05). The maximum value of gelatinization peak in pure sorghum was shorter and lower than the blends and wheat flour treatment in a significant difference(p<0.01), while those values were no significant differences between the pure wheat flour and blends treatments(p>0.05). The gelatinization temperatures indicated no significant differences among the blends(p>0.05). The reference for the application of the sorghum in food processing and modification on the base of the viscosity and gelatinization properties in sorghum and wheat flour blends was provided.
In order to explore the properties of the viscosity and gelatinization in the sorghum and wheat flour blends, the single factor experiment methods were applied to extend the application of the sorghum in food processing. The results indicated that the peak viscosity, retentive viscosity and final viscosity were increased in various additions of sorghums in wheat flour, respectively. About 10% of the sorghum addition could reach a better increment effect. Comparing with the pure wheat flour treatment, 5% to 20% of the sorghum addition treatments could increase the retrogradation values in a statistic indifference level(p>0.05). The higher contents of sorghum additions could significantly increase the attenuation values in blends(p<0.01), while those values among the treatments in 5% of the sorghum addition and pure sorghum were higher than the treatment in pure wheat flour in a statistic indifference level(p>0.05). The maximum value of gelatinization peak in pure sorghum was shorter and lower than the blends and wheat flour treatment in a significant difference(p<0.01), while those values were no significant differences between the pure wheat flour and blends treatments(p>0.05). The gelatinization temperatures indicated no significant differences among the blends(p>0.05). The reference for the application of the sorghum in food processing and modification on the base of the viscosity and gelatinization properties in sorghum and wheat flour blends was provided.
引文
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[19]王旭东,刘景圣,蔡丹,等.黑曲霉发酵对高粱粉理化和加工特性的影响[J].食品工业,2017,38(9):158-162.
[2]申瑞玲,陈明,任贵兴.高粱淀粉的研究进展[J].中国粮油学报,2012,27(7):123-128.
[3]田晓红,谭斌,谭洪卓,等.20种高粱淀粉特性[J].食品科学,2010,31(15):13-20.
[4]AGGARWAL N,NIGAM P,SINGH D,et al.Process optimization for the production of sugar for the bioethanol industry from tapioca,a non-conventional source of starch[J].World Journal of Microbiology&Biotechnology,2010,17(4):411-415.
[5]王伟,印丽萍,陈沁.高粱种子醇溶蛋白的提取条件[J].上海大学学报(自然科学版),2007(6):746-750.
[6]GEORGET D M R,ELKHALIFA A E O,PETER S B.Structural changes in kafirin extracted from a white type IItannin sorghum during germination[J].Journal of Cereal Science,2012,55(2):106-111.
[7]TAYLOR J R N,SCHOBER T J,BEAN S R.Novel food and non-food uses for sorghum and millets[J].Journal of Cereal Science,2006,44(3):252-271.
[8]田海娟,张传智,韩诚俊.高粱粉对面团特性及面包品质的影响[J].食品研究与开发,2014(18):1-3.
[9]张影全,魏益民,张波,等.改性荞麦粉对小麦粉黏度特性的影响[J].中国粮油学报,2014,29(8):6-10,16.
[10]谢岩黎,王晨,郝振宇.抗性淀粉与小麦粉共混体系黏弹性的研究[J].中国粮油学报,2018,33(2):25-30.
[11]王军,程晶晶,王周利,等.高粱超微全粉对面团流变学特性及馒头品质的影响[J].现代食品科技,2017,33(9):202-209.
[12]雷宏,王晓曦,曲艺,等.小麦粉中的淀粉对其糊化特性的影响[J].粮食与饲料工业,2010(10):8-11.
[13]田晓红,谭斌,谭洪卓,等.20种高粱淀粉特性[J].食品科学,2010,31(15):13-20.
[14]BOUDRIES N,BELHANECHE N,NADJEMI B,et al.Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria[J].Carbohydrate Polymers,2009,78:475-480.
[15]雷婉莹,曾希珂,章丽琳,等.马铃薯全粉-碎米混合粉的糊化特性及其挤压重组米品质[J].食品工业科技,2018(17):94-98,111.
[16]葛云飞,曹龙奎.自然发酵高粱抗老化淀粉的工艺条件优化[J].中国食品添加剂,2017(10):54-60.
[17]CAMARGO C,COLONNA P,BULEON A,et al.Functional properties of sour cassava(Manihot utilissima)starch:Polvilho azedo[J].Journal of the Science of Food&Agriculture,2010,45(3):273-289.
[18]王未.高粱粉预处理对其馒头品质改良的研究[D].天津:天津科技大学,2017.
[19]王旭东,刘景圣,蔡丹,等.黑曲霉发酵对高粱粉理化和加工特性的影响[J].食品工业,2017,38(9):158-162.