不同磨粉方法对荞麦面团流变学性质的影响
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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。
In order to investigate the effect of different milling methods on rheological properties of buckwheat dough, buckwheat flour was prepared by 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.
In order to investigate the effect of different milling methods on rheological properties of buckwheat dough, buckwheat flour was prepared by 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.
引文
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[23]张吉文.发酵法应用于荞麦改性的研究[D].长春:吉林农业大学,2011ZHANG Jiwen. Improving properties of buckwheat powder bylactobacillus fermentation[D]. Changchun:Jilin Agricultural University, 2011
[24]李里特.食品物性学[M].北京:中国农业出版社,2010. 33LI Lite. Physical properties of foods[M]. Beijing:China Agriculture Press, 2010. 33
[25]陈芸,李江涛,赵思明,等.籼米凝胶的应力松弛特性研究[J].中国粮油学报,2014, 29(12):1-4CHEN Y, LI J T, ZHAO S M, et al. Stress-relaxation properties of indica rice gel[J]. Journal of the Chinese Cereals and Oils Association, 2014, 29(12):1-4
[26]孙晓静,彭飞,许妍妍,等.挤压预糊化对苦荞面团流变学性质及芦丁降解的影响[J].中国粮油学报,2017, 32(6):46-51.SUN X J, PENG F, XU Y Y, et al. Effect of extrusive pre-gelatinization on the rheological properties and rutin degradation of tartary buckwheat dough[J]. Journal of the Chinese Cereals and Oils Association, 2017, 32(6):46-51.
[2]任长忠,赵钢.中国荞麦学[M].北京:中国农业出版社,2015:1REN C Z, ZHAO G. China buckwheat[M]. Beijing:China Agriculture Press, 2015:1
[3]赵钢,唐宇,王安虎.苦荞的成分功能研究与开发应用[J].四川农业大学学报,2001.19(4):355-358ZHAO G, TANG Y, WANG A H. Research of composition and function of tartary buckwheat and its development and application[J]. Journal of Sichuan Agricultural University,2001, 19(4):355-358
[4]姚亚平,曹炜,陈卫军,等.不同品种荞麦提取物抗氧化作用的研究[J].食品科学,2006, 27(11):49-52YAO Y P, CAO W, CHEN W J, et al. Antioxidant activities of ethanol extracts of different buckwheat[J]. Food Science,2006, 27(11):49-52
[5]申瑞玲,张静雯,党雪雅,等.苦荞粉对小鼠肠道菌群的影响[J].食品与机械,2012, 28(1):38-40SHEN R L, ZHANG J W, DANG X Y, et al. Effect of buckwheat flour on intestinal flora in mice[J]. Food&Machinery, 2012, 28(1):38-40
[6]REN W, QIAO Z, WANG H, et al. Tartary buckwheat flavonoid activates caspase 3 and induces HL-60 cell apoptosis[J]. Methods&Findings in Experimental&Clinical Pharmacology, 2001, 23(8):427-32
[7]PROTONOTARIOU S, DRAKOS A, EVAGELIOU V, et al.Sieving fractionation and jet mill micronization affect the functional properties of wheat flour[J]. Journal of Food Engineering, 2014, 134(134):24-29
[8]高晓旭,佟立涛,钟葵,等.不同磨粉工艺对大米粉粉质特性的影响[J].现代食品科技,2015, 31(1):194-199GAO X X, TONG L T, ZHONG K, et al. Effect of milling processes on quality of rice flour[J]. Modern Food Science and Technology, 2015, 31(1):194-199
[9]TONG L T, GAO X. LIN L,et al. Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China[J]. Journal of Cereal Science, 2015, 62:45-49
[10]张玉荣,高佳敏,周显青,等.干法制粉工艺对糯米粉破损淀粉及糊化特性的影响[J].河南工业大学学报(自然科学版),2016, 37(1):49-54ZHANG Y R,GAO J M.ZHOU X Q,et al. Effect of drymilling process on damaged starch content and gelatinization properties of glutinous rice flour[J]. Journal of Henan University of Technology(Natural Science Edition), 2016.37(1):49-54
[11]DAYAKAR RAO B. MOHAMED ANIS. KALPANA K. et al. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits[J]. LWT-Food Science and Technology, 2016,67:8-13
[12]DRAKOS A, KYRIAKAKIS G, EVAGELIOU V, et al. Influence of jet milling and particle size on the composition,physicochemical and mechanical properties of barley and rye flours[J]. Food Chemistry, 2017, 215:326-332
[13]何财安,张珍,王丽静,等.磨粉方式对苦荞粉粉质特性及体外消化特性的影响[J].中国粮油学报,2017, 32(5):19-25HE C A, ZHANG Z, WANG L J, et al. Effect of different milling methods on characteristics and in vitro starch digestibility of tartary buckwheat flour[J].Journal of the Chinese Cereals and Oils Association, 2017, 32(5):19-25
[14]YU D D, CHEN J C, MA J, et al. Effects of different milling methods on physicochemical properties of common buckwheat flour[J]. LWT-Food Science and Technology,2018, 92:220-226
[15]张仁堂,张明远,侯园园.石磨小麦粉与钢磨小麦粉特性比较研究[J].中国粮油学报,2012, 27(7):12-16ZHANG R T, ZHANG M Y, HOU Y Y. Comparative study on characteristics of stone mill flour and steel mill flour[J].Journal of the Chinese Cereals and Oils Association, 2012,27(7):12-16
[16]TORBICA A, HADNAD EV M. DAPCEVIC T. Rheological,textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour[J]. Food Hydrocolloids, 2010, 24(6):626-632
[17]SEDEJ I, SAKAC M, MANDIC A, et al. Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions[J]. Journal of Cereal Science,2011, 54(3):347-353
[18]RIBOTTA P D, ARNULPHI S A, LEON A E, et al. Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour[J]. Journal of the Science of Food&Agriculture. 2005. 85(11):1889-1896
[19]MA Y J, GUO X D, LIU H, et al. Cooking, textural, sensorial,and antioxidant properties of common and tartary buckwheat noodles[J]. Food Science&Biotechnology,2013, 22(1):153-159
[20]曹曾凡逵,刘刚,林罡,等.用Mixolab分析马铃薯生全粉的流变学特性[J].现代食品科技,2017, 33(3):146-154ZENG F K, LIU G, LIN G, et al. Analysis of the rheological properties of raw dehydrated potato flour by mixolab[J].Modern Food Science and Technology, 2017, 33(3):146-154
[21]HEO S, LEE S M, SHIM J H, et al. Effect of dry-and wet-milled rice flours on the quality attributes of glutenfree dough and noodles[J]. Journal of Food Engineering,2013, 116(1):213-217
[22]杨金枝,薛庆林.机械粉碎燕麦全粉品质研究[J].粮油食品科技,2010, 18(4):11-13YANG J Z, XUE Q L. Study on the quality of oat flour smashed by machinery[J]. science and technology of cereals,oils and foods. 2010, 18(4):11-13
[23]张吉文.发酵法应用于荞麦改性的研究[D].长春:吉林农业大学,2011ZHANG Jiwen. Improving properties of buckwheat powder bylactobacillus fermentation[D]. Changchun:Jilin Agricultural University, 2011
[24]李里特.食品物性学[M].北京:中国农业出版社,2010. 33LI Lite. Physical properties of foods[M]. Beijing:China Agriculture Press, 2010. 33
[25]陈芸,李江涛,赵思明,等.籼米凝胶的应力松弛特性研究[J].中国粮油学报,2014, 29(12):1-4CHEN Y, LI J T, ZHAO S M, et al. Stress-relaxation properties of indica rice gel[J]. Journal of the Chinese Cereals and Oils Association, 2014, 29(12):1-4
[26]孙晓静,彭飞,许妍妍,等.挤压预糊化对苦荞面团流变学性质及芦丁降解的影响[J].中国粮油学报,2017, 32(6):46-51.SUN X J, PENG F, XU Y Y, et al. Effect of extrusive pre-gelatinization on the rheological properties and rutin degradation of tartary buckwheat dough[J]. Journal of the Chinese Cereals and Oils Association, 2017, 32(6):46-51.