藜麦粉-小麦粉混粉面团流变学特性及微观结构研究

Study on the rheological properties and microstructure of Chenopodium quinoa Willd. flour-Triticum aestivum L. flour mixed flour dough

中文关键词:  藜麦粉  混粉面团  流变学特性  微观结构

英文关键词:Chenopodium quinoa Willd. flour  mixed flour dough  rheological properties  microstructure

中文摘要:

      目的 探究在不同藜麦粉添加比例下, 藜麦粉-小麦粉混粉面团的流变学特性及微观结构的变化规律。方法 通过测定混粉面团的热机械学特性、糊化特性、拉伸特性、微观结构及动态流变学特性, 分析其变化规律。结果 随着藜麦粉添加量的增加, 混粉面团的形成时间及稳定时间呈先增大后减小的趋势, 当藜麦粉添加量20%时达最大值; 面团的崩解值先减小后增大再下降, 回生值、最大抗拉伸阻力、延伸度呈减小趋势。当藜麦粉添加量为30%时, 面团的弱化度最高, 面筋网络结构被严重破坏, 小麦淀粉颗粒明显脱落。储能模量G′、损耗模量G′′与藜麦粉添加量呈正相关; 在蠕变-回复过程中, 混粉面团的应变、回复性与藜麦粉添加量呈负相关。结论 当藜麦粉添加量为10%~20%时, 混粉面团具有较好的热机械学特性、糊化特性和流变学特性, 以及较为完整的面筋网络结构。本研究结果为藜麦粉在主食面团中的应用提供指导, 为藜麦-小麦混粉制品的开发提供理论依据。

英文摘要:

      Objective To explore the variation patterns of rheological properties and microstructure of Chenopodium quinoa Willd. flour and Triticum aestivum L. flour mixed flour dough with different Chenopodium quinoa Willd. flour substitution ratios. Methods By measuring the thermomechanical properties, gelatinization characteristics, tensile properties, microstructure and dynamic rheological properties of mixed flour dough, the variation patterns were analyzed. Results The formation time and stability time of the mixed flour dough increased first and then decreased with the increase of the amount of Chenopodium quinoa Willd. flour, the maximum value was reached when the addition of Chenopodium quinoa Willd. flour was 20%; the breakdown decreased first and then increased, the resistance to extension, extensibility and setback value of the mixed flour dough showed a tendency to decrease. The weakening degree of the mixed flour dough showed a maximum value, the gluten network structure was destroyed seriously, and the Triticum aestivum L. starch granules fell off obviously with 30% of Chenopodium quinoa Willd. flour proportion. Storage modulus (G′) and loss modulus (G′′) were positively correlated with the addition of Chenopodium quinoa Willd. flour; during the creep and recovery stages, the strain and recovery of the mixed flour dough were negatively correlated with the addition of Chenopodium quinoa Willd. flour. Conclusion The thermomechanical properties, gelatinization characteristics and rheological properties of the mixed flour dough are better, and the gluten network structure is relatively complete when the addition of Chenopodium quinoa Willd. flour is between 10% and 20%. The research conclusion can provide guidance for the application of Chenopodium quinoa Willd. flour in staple dough and theoretical basis for the development of Chenopodium quinoa Willd.-Triticum aestivum L. mixed flour products.