Rheological and microstructural properties of wheat flour dough systems added with potato granules
Rheological and microstructural properties of wheat flour dough systems added with potato granules
复制标题
添加马铃薯颗粒的小麦面粉面团系统的流变学和微观结构特性
DOI：
10.1080/10942912.2017.1337791
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发表时间：
2017-08
影响因子：
2.9
通讯作者：
Zhang Hong
中科院分区：
文献类型：
--
作者：
Xu Fen;Hu Honghai;Liu Qiannan;Dai Xiaofeng;Zhang Hong
摘要在小麦粉中添加一定比例的马铃薯全粉开发面条和面包，有望提高马铃薯的利用率，提高传统主食的营养价值。研究马铃薯全粉对小麦粉面团流变学特性和微观结构的影响。使用流变仪测定具有不同比例的马铃薯颗粒（0、20、25、30、35和40重量%）的面团样品的流变学性质。面团样品的典型稳态流动曲线表现出剪切稀化行为。频率扫描试验表明，马铃薯颗粒的加入提高了小麦的贮藏模量和损耗模量（G′和G′′），但降低了tanδ（G′′/G′）。蠕变-回复曲线表明，随着马铃薯全粉添加量的增加，面团的变形量显著降低。与对照样品相比，混合马铃薯颗粒样品显示出面团糊化温度的延迟，如温度扫描试验所证明的。面团样品的流变学行为与通过扫描电子显微镜获得的结果相关。综合质构分析，建议面条配方中添加20%马铃薯颗粒。
ABSTRACT It is expected to improve the utilization of potatoes and enhance the nutritional value of traditional staple food by adding a certain proportion of potato granules to wheat flour in developing noodles and bread. This research aimed to investigate the effects of potato granules on the rheological properties and microstructure of wheat flour dough samples. The rheological properties of dough samples with various proportions of potato granules (0, 20, 25, 30, 35, and 40 wt%) were determined using a rheometer. The typical steady flow curves of the dough samples exhibited shear-thinning behaviour. Frequency sweep tests revealed that the addition of the potato granules increased the storage and loss moduli (G′ and G′′) but decreased tanδ (G′′/G′). The creep-recovery curves indicated that the deformation of the dough samples decreased significantly as the proportions of potato granules increased. Compared with the control sample, the blended potato granule samples showed a delay in the dough gelatinization temperature, as demonstrated by temperature sweep tests. The rheological behaviour of the dough samples was correlated with the results obtained through scanning electron microscopy. Noodles added with 20% potato granules was suggested as the most appropriate recipe considering the textural analysis.
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影响因子：
4.1
作者：
L. Yu;M. Ngadi
通讯作者：
L. Yu;M. Ngadi
DOI：
10.1080/08839519308949974
发表时间：
1993
期刊：
Appl. Artif. Intell.
影响因子：
--
作者：
E. Buchberger
通讯作者：
E. Buchberger
影响因子：
8.8
作者：
Liu, Rui;Xing, Yanan;Wei, Yimin
通讯作者：
Wei, Yimin
影响因子：
64.8
作者：
Hidden Treasure;Tom Stockley;Tom Stockley
通讯作者：
Hidden Treasure;Tom Stockley;Tom Stockley
影响因子：
5.5
作者：
Turbin-Orger, A.;Shehzad, A.;Della Valle, G.
通讯作者：
Della Valle, G.