Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties
Factors affecting rheological properties of barley flour-derived batter and dough examined from particle properties
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从颗粒特性研究影响大麦粉面糊和面团流变特性的因素
DOI：
10.1016/j.foodhyd.2022.107645
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发表时间：
2022
影响因子：
10.7
通讯作者：
Kobayashi Rie
中科院分区：
文献类型：
--
作者：
Taniguchi Asuka;Miura Makoto;Ikeda M Tatsuya;Kaneko Shingo;Kobayashi Rie
大麦用作面粉引起了人们的兴趣。然而，影响大麦面糊和面团流变学特性的因素与加水比例的调整有关，目前还不清楚。为促进大麦粉制品的开发，研究大麦粉流变学特性的影响因素。本研究着重于颗粒特性，不仅包括颗粒大小及其分布，而且还包括受损淀粉和空隙率。通过锤磨机使用安装在磨机上的不同标称筛孔尺寸研磨具有不同颗粒特性的三种大麦粉样品。颗粒性质的影响因水添加比例而不同，发生在面糊上（水添加200%-300%），但不发生在面团上（水添加100%-150%）。通过回归分析，推测颗粒大小对面糊流变特性有影响。因此，β-葡聚糖在大麦面糊分散介质中被洗脱：其洗脱量和分散介质粘度根据颗粒大小而不同，即，通过比较分散介质和大麦面糊中β-葡聚糖的荧光观察的比表面积。基于上述观察结果，颗粒尺寸和相关的β-葡聚糖洗脱差异被认为是影响大麦面糊流变学性质的因素：较小的颗粒尺寸增加洗脱的β-葡聚糖浓度，并且屈服应力和动态粘弹性增加。使用结果创建了分散颗粒状态模型。
Barley use as flour is attracting interest. However, the factors affecting barley batter and dough rheological properties related to the water adding ratio adjustment are unclear. To promote the development of barley flour products, we aimed to clarify the factors that influence the rheological properties. This study focused on particle properties, including not only particle size and its distribution, but also damaged starch and void fraction. Three barley flour samples of different particle properties were ground by a hammer mill using different nominal screen opening sizes mounted on the mill. The effect of the particle properties differed by water addition ratios, occurring on the batter (water addition of 200%–300%), but not the dough (water addition of 100%–150%). The particle size is suspected to affect batter rheological properties by regression analysis. Accordingly, β-glucan was eluted in the barley batter dispersion medium: its elution amount and the dispersion medium viscosity were different depending on the particle size, that is, the specific surface area by comparing the dispersion medium and the fluorescence observation of β-glucan in the barley batter. Based on the abovementioned observations, particle size and associated β-glucan elution difference was the factor suggested to affect barley batter rheological properties: smaller particle sizes increased the eluted β-glucan concentration and the yield stress and dynamic viscoelasticity were increased. A dispersed particle state model was created using the results.
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DOI：
--
发表时间：
2014
期刊：
--
影响因子：
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作者：
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