CAJ | 학술논문

以经过挤压膨化处理后的黑米粉、黑小麦粉、黑豆粉为原料，利用粉质仪、快速粘度测定仪和差示扫描量热仪测定出膨化杂粮粉的添加对小麦粉的粉质特性及糊化特性的影响。结果表明：随着膨化杂粮粉的添加量的增加，混粉面团的吸水率、公差指数逐渐上升；稳定时间、形成时间以及粉质质量指数逐渐下降，从而可见混粉中的面筋在逐渐减少。混粉的峰值粘度、谷值粘度、最终粘度、崩解值、回生值均出现不同程度的下降，糊化温度整体呈现上升趋势。这说明混粉的抗老化能力以及热稳定性在增强。
이경과제압팽화처리후적흑미분、흑소맥분、흑두분위원료，이용분질의、쾌속점도측정의화차시소묘량열의측정출팽화잡량분적첨가대소맥분적분질특성급호화특성적영향。결과표명：수착팽화잡량분적첨가량적증가，혼분면단적흡수솔、공차지수축점상승；은정시간、형성시간이급분질질량지수축점하강，종이가견혼분중적면근재축점감소。혼분적봉치점도、곡치점도、최종점도、붕해치、회생치균출현불동정도적하강，호화온도정체정현상승추세。저설명혼분적항노화능력이급열은정성재증강。
Using the black-rice flour,triticale flour,black-bean flour of extruded treatment as raw material,the effects of adding quantity of puffing coarse cereals flour to powder and pasting quality were measured by farinograph,rapid viscosity meter and differential scanning calorimetry. The results showed that with the adding quantity increase of coarse cereals flour,the water absorption,tolerance index of mixed flour dough increased gradually,and the settling time,development time and flour quality index decreased gradually,thereby the gluten of mixed flour reduced gradually. The peak viscosity,valley viscosity,final viscosity, breakdown value,setback value declined at different degrees,and the pasting temperature had the escalating trend. This showed that the anti-aging ability and thermal stability of mixed flour were enhanced.