选取7种不同淀粉与谷朊粉重组,对重组粉面团的流变学特性和微观结构进行研究,探讨淀粉种类是否是影响重组粉面团性质的主要原因。研究表明:淀粉类型能明显影响重组粉面团的流变学特性和微观结构。各重组面团的动态频率扫描的恒定应变值为0.05%,弹性、黏性模量和角频率的关系与Power-law方程的拟合度良好。各淀粉重组面团的弹性:大米最大,依次为红薯、土豆、豌豆、小麦、玉米和青稞淀粉重组面团。黏性与弹性的趋势类似,前3位依次是红薯、土豆和大米,其余顺序不变。流动性强弱的顺序为:青稞、土豆>红薯、豌豆、小麦>玉米>大米淀粉重组面团。各面团的蠕变-恢复试验中,青稞的形变最大,土豆、小麦、玉米、红薯和豌豆面团次之,大米淀粉重组面团的形变最小。面团内淀粉结合的紧密程度:小麦、青稞>玉米、红薯>豌豆、土豆和大米淀粉重组面团。
In present study, seven kinds of starch were used to mix with gluten to form reconstituted flour. The rheological properties and microstructures of dough samples with reconstituted flour were determined. This study aimed to investigate whether the starch type is a main factor affects the characteristics of reconstituted dough. The results showed that starch types significantly affected the rheological properties and microstructures of reconstituted dough. 0.05% was selected as the constant strain value of the dynamic frequency sweep. The relationships between storage modulus, loss modulus, and angular frequency of dough samples were well-fitted to the Power-law equation. The elasticity of dough with reconstituted rice flour was the highest, followed by sweet potato, potato, pea, wheat, maize, and highland barley dough. The trend of stickiness was similar to that of elasticity, only the top three orders changed (sweet potato>potato>rice dough). Highland barley and potato dough showed better liquidity than sweet potato, pea, wheat, maize, and rice dough. The creep-recovery tests of each dough indicated that highland barley dough deformed the most, followed by potato, wheat, maize, sweet potato, and pea dough. The rice dough exhibited the smallest deformation. In terms of microstructure, the order of starch binding level in each dough network was: wheat, barley>maize, sweet potato>pea, potato and rice starch.
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