CAJ | 학술논문

该文以小麦淀粉为原料，采用行星式球磨机对小麦淀粉进行机械损伤，通过对不同球磨处理时间下小麦淀粉的损伤淀粉含量、沉降体积、析水率、透明度以及溶解度和膨润力等指标的测定，得出：随着球磨时间的延长，小麦淀粉的溶解度、膨润力、析水率和损伤淀粉含量均显著增加，淀粉糊的峰值黏度、谷值黏度、最终黏度、衰减值和回生值均呈明显下降趋势；凝胶的硬度、脆度、黏附性、弹性和咀嚼性也随球磨时间的增加而下降。
해문이소맥정분위원료，채용행성식구마궤대소맥정분진행궤계손상，통과대불동구마처리시간하소맥정분적손상정분함량、침강체적、석수솔、투명도이급용해도화팽윤력등지표적측정，득출：수착구마시간적연장，소맥정분적용해도、팽윤력、석수솔화손상정분함량균현저증가，정분호적봉치점도、곡치점도、최종점도、쇠감치화회생치균정명현하강추세；응효적경도、취도、점부성、탄성화저작성야수구마시간적증가이하강。
In this paper,wheat starch as raw material,the use of a planetary ball mill for mechanical damage to wheat starch,wheat starch,through different milling processing time injury,starch content, sedimentation volume,measured analysis of water rates,transparency and solubility and swelling power and other indicators,we know that:with the extension of milling time,the solubility of wheat starch swelling power,analysis of water damage rate and starch content were significantly increased,the peak viscosity of the starch paste,trough viscosity,final viscosity,attenuation values and the values of both regenerative showed a downward trend;gel hardness,brittleness,adhesion,elasticity and chewiness also decreased with increasing milling time.