期刊论文

Extrusion Modification Study of Multi-Grain Flour

中文

食品科技

1005-9989

2023

48

12

171-178

“十三五”重点研发专项子课题(2017YFD0401204-3)。

本校为第一机构

以多谷物杂粮粉(燕麦粉、荞麦粉、薏米粉、青稞粉)和小麦粉为主要原料,探究挤压改性技术对多谷物杂粮粉的糊化特性、粉质特性和拉伸特性的影响,以及多谷物杂粮粉的添加对面团品质的影响。结果表明:最佳挤压工艺参数为挤压温度120℃...展开更多 以多谷物杂粮粉(燕麦粉、荞麦粉、薏米粉、青稞粉)和小麦粉为主要原料,探究挤压改性技术对多谷物杂粮粉的糊化特性、粉质特性和拉伸特性的影响,以及多谷物杂粮粉的添加对面团品质的影响。结果表明:最佳挤压工艺参数为挤压温度120℃、加水量20%、螺杆转速90r/min、喂料速度8 kg/h。同时,随着多谷物杂粮粉添加量的增加,面团的粉质特性呈现先增大后减小的趋...

In this study,the multi-grain flour(oat flour,buckwheat flour,barley flour,highland barley flour)and wheat flour were chosen as raw materials,and the effects of extrusion modification technology on the gelatinization,farinograph and tensile properties of multi-grain flo...MORE In this study,the multi-grain flour(oat flour,buckwheat flour,barley flour,highland barley flour)and wheat flour were chosen as raw materials,and the effects of extrusion modification technology on the gelatinization,farinograph and tensile properties of multi-grain flour...