米糠粉对面团流变学特性影响研究

左祥莉; 章焰; 陈洁; 孙美玲; 刘齐

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投稿时间：2021-02-25

中文摘要: 该文以稻谷加工中第3、4道碾白产生的粗粉及抛光产生的细粉为研究对象，通过粉质拉伸等试验确定粗、细粉添加量对面团流变学特性的影响，得出粗粉和细粉复配的最佳添加量。研究结果表明：粗粉添加量控制在10%～20%，细粉添加量控制在10%以内，对面团的粉质拉伸特性影响不显著或最小，复配比例粗粉15%、细粉5%时为最佳比例。

中文关键词: 米糠粉质特性拉伸特性流变学特性复配

Abstract:ZUO Xiang-li，ZHANG Yan，CHEN Jie，SUN Mei-ling，LIU Qi

keywords: rice bran farinogram properties tensile properties rheological properties compound

文章编号：202207009 中图分类号： 文献标志码：

基金项目:2017年湖北省粮食局“优质粮食工程”项目；2019年湖北省粮食局“粮食流通产业发展”项目；2020年度湖北省教育厅科学研究计划指导性项目（B2020328）；2021年度湖北省教育厅科学研究计划指导项目（B2021411）

作者	单位
左祥莉，章焰，陈洁，孙美玲，刘齐	湖北大学知行学院粮食与食品工程学院，湖北武汉 430011

Author Name

Affiliation

The coarse powder produced in the third and fourth milling processes and fine powder produced in the polishing processes were taken as the research objects to determine the effects of the addition amount on dough rheological properties by means of farinograph and extensograph.Also，the optimal addition amount of coarse powder and fine powder was determined.The results showed that：when the addition of coarse powder was controlled within 10%-20%，and the addition of fine powder was controlled within 10%，the influence on the rheological properties of dough powder was not significant or minimal，and the best proportion was 15% of coarse powder and 5% of fine powder.

College of Food Engineering，Zhixing College of Hubei University，Wuhan 430011，Hubei，China

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