期刊论文

Analysis on Flour and Gelatinization Properties of Oat-Wheat Premixed Noodles Flour

中文

粮食加工

1007-6395

2015

40

1

38-42

“十二五”国家科技支撑计划项目“粗粮及杂豆食用品质改良及深度加工关键技术研究与集成示范”（项目编号:2012BAD34B05）；

本校为第一机构

以普通小麦粉作为基础,分别添加质量分数为5％、10％、15％、20％、25％、30％、35％的燕麦全粉、燕麦精粉,用Mixolab混合实验仪分析不同添加量燕麦精(全)粉对面团的粉质特性、糊化特性的影响,并通过对面条指数剖面图的分析,从理论上确定混粉中燕麦精(全)粉添加量的优选比例为燕麦全粉质量分数为5％～10％、燕麦精粉质量分数为10％～15％,挂面感官评定验证了该结果.

The whole oat flour or refined oat flour were added into wheat flour with mass fraction 0%,5%,10%,15%,20%,25%,30%,35% proportions. The effect of adding different refined oat flour（or oat flour） on opaque,gelatinization properties of dough were investigated by Mixolab, and with analysis the noodles index profile,choose the optimum ratio of refined oat flour（or oat flour） adding amount is whole oat flour was 5%~10% mass fraction and refined oat flourwas 10% ~15% mass fraction in theory,then it was i...