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常用淀粉对甘薯粉糊化特性的影响  [PDF]
雷鸣,卢晓黎,何自新
食品科学 , 2002,
Abstract: ?利用brabender粘度仪考察了几种常用淀粉对甘薯粉糊化特性的影响,认为马铃薯、甘薯淀粉使甘薯粉糊化温度降低,玉米、木薯淀粉则使其升高;甘薯、玉米淀粉使甘薯粉糊化时间延长。添加各种淀粉均可使甘薯粉的峰谷粘度提高;马铃薯、玉米淀粉还可大幅度提高其峰值粘度。但马铃薯淀粉粘度破损值大,玉米淀粉破损值小、峰谷粘度高。
挤压膨化对莲子粉糊化度及容积密度影响的研究  [PDF]
薛军,杨林燕,周惠明
食品科学 , 2007,
Abstract: ?本实验主要以湖南湘莲为实验材料,用ds32型双螺杆挤压膨化机在不同加工参数条件下对莲子粉进行挤压处理,研究了在不同的物料水分含量、螺杆转速、机筒温度下挤出物淀粉糊化度及容积密度的变化情况。实验结果表明,物料水分含量和螺杆转速对挤出物淀粉糊化度及容积密度都有显著影响。
茶叶粉对小麦面粉流变学及糊化特性的影响  [PDF]
冉隆贵,,,,,陈良超,,
- , 2016, DOI: 10.7606/j.issn.1009-1041.2016.09.15
Abstract: 为进一步提高茶叶在食品工业中的应用范围,以小麦西农538(中筋)为供试材料,分别添加0、2%、4%、6%、8%和10%的绿茶、红茶和黑茶3类茶叶粉于面粉中,并对其进行面团流变学特性及糊化特性分析。结果表明,3类茶叶粉均可显著改善面团的流变学特性及糊化特性。随着茶叶粉添加量的增加,面团吸水率均显著增大;添加2%~10%的绿茶粉及6%~10%的黑茶粉,面团的形成时间和稳定时间均显著提高,弱化度均显著降低。添加6%的绿茶粉时,面团的拉伸能量和最大拉伸阻力增幅均达到最大值,延伸度出现小幅度升高的拐点;添加4%的红茶粉,面团的拉伸面积显著增大,继续增加添加量则变化不明显;黑茶和红茶粉添加量分别大于4%和6%时,面团延伸度均显著降低。面粉中添加适量的茶叶粉可改善面粉的品质,绿茶粉的添加对面团网络结构形成速度和面团筋力的改良效果大于红茶粉和黑茶粉。面粉糊化的峰值黏度、低谷黏度、最终黏度、峰值时间、回生值随着茶叶粉添加量的增大均呈不同幅度的降低趋势;3类茶叶粉对面粉糊化的热稳定性具有不同程度的改善作用。
超微粉碎对南瓜粉物化及其粉糊流变性质的影响 Effect of ultrafine grinding on physicochemical and paste rheological properties of pumpkin powder  [PDF]
邓凯波,黄雅萍,代亚萍,马晓丽,郑宝东
- , 2018,
Abstract: 研究超微粉碎处理对南瓜粉物化性质及其粉糊流变性质的影响,结果表明,随粉碎时间延长,粉体粒径逐渐减小,15 min后平均粒径D50降至21.90μm,色泽改善明显,形状渐趋一致,持水性、持油性和溶胀性明显降低,溶解性提高20.55%。与粗粉相比,南瓜微粉休止角和滑角均增大,松装密度和振实密度减小;其微粉糊稠度较大,呈非牛顿流体特性。超微粉碎处理15 min可显著改善南瓜粉颗粒均匀性、颜色均匀性、溶解性等物化特性及其粉糊流变特性,具有一定实际应用价值,对南瓜粉深加工技术开发具有指导意义。
播期对小麦面粉粉质参数及糊化特性的影响  [PDF]
王晨阳,欧阳光,马冬云,郭天财,朱云集,崔金梅,张明霞
华北农学报 , 2005, DOI: 10.3321/j.issn:1000-7091.2005.02.014
Abstract: 于2002-2003年度采用个不同基因型小麦品种豫麦18号、豫麦9号、百泉1和郑引1号,研究了播期对面粉粉质参数及淀粉糊化特性的影响.结果表明,小麦基因型和播期对品质性状均有一定的影响,但基因型效应明显大于播期效应.面粉弱化度、糊化温度及糊化时间随播期推迟呈现递增趋势,而湿面筋含量、峰值粘度和反弹值随播期的推迟呈递减趋势;播期对某些品质性状的影响因基因型不同而存在差异,这与其适宜播期不同有关.在试验条件下品质性状间的相关分析结果表明,淀粉峰值粘度、低谷粘度、最终粘度和膨胀势间的相关性达到显著或极显著水平.
南海深海相渐新统孢粉记录  [PDF]
吴国瑄,覃军干,茅绍智
科学通报 , 2003,
Abstract: 大洋钻探184航次从南海取得了距今32.8Ma以来的深海沉积记录,其中的渐新世(32.8~23.8Ma)沉积包含丰富的孢粉化石.1148站孢粉分析建立了中国首例深海相渐新统孢粉组合序列.孢粉组合以山地针叶树花粉为优势组分,阔叶树花粉含量较低.二者均以热带、亚热带植物分子为主,但也含山地喜凉、干植物分子.南海深海相渐新统孢粉组合序列在距今32.0Ma显示明显的变化,反映了南海地区渐新世气候的一次重大转折.孢粉植物群特征表明32.0Ma以前南海邻近陆地的植被以热带山地雨林和低地雨林为主,南海地区具热而湿润的气候条件;32.0Ma以后的渐新世孢粉植物群中温带高山针叶树和山地喜温干落叶阔叶树增多,表明此后南海地区的气候变得较为凉干.
乳清粉对高筋粉热力学和糊化特性及面团流变学特性的影响  [PDF]
马娟
- , 2016, DOI: 10.13982/j.mfst.1673-9078.2016.10.016
Abstract: 采用差示扫描量热仪(DSC)、快速粘度仪(RVA)、粉质仪和拉伸仪研究乳清粉对高筋粉热力学特性、糊化特性及面团流变学特性的影响。DSC测试结果表明添加3.0%和5.0%乳清粉时,高筋粉的糊化起始温度和热焓值较空白高筋粉(未添加乳清粉)明显上升。RVA测试结果显示混合粉的峰值粘度、最低粘度、最终粘度、衰减值及回生值随着乳清粉添加量的增加呈下降趋势,糊化温度呈上升趋势。粉质试验结果表明添加乳清粉显著降低了高筋粉的吸水率和面团形成时间,增加了面团的稳定时间和粉质质量指数。拉伸试验结果显示面团的拉伸曲线面积、拉伸阻力和拉伸比例随着乳清粉含量的增加呈上升趋势,延伸度则呈下降的趋势。总体而言,添加乳清粉增强了高筋粉的热稳定性和抗老化能力,优化了面团的流变学特性。
The effect of whey powder on the thermodynamic and pasting properties of high-gluten flour and the rheological properties of dough was investigated using differential scanning calorimeter (DSC), rapid viscosity analyzer (RVA), farinograph, and extensograph. DSC test results indicated that the addition of 3.0% and 5.0% whey powder significantly increased the initial pasting temperature and enthalpy value of high-gluten flour compared to those of blank high-gluten flour. RVA test results showed that the peak, trough, final viscosities, and breakdown and setback of high-gluten flour decreased with increasing amounts of added whey powder, whereas pasting temperature showed an upward trend. In addition, the results of farinograph experiments revealed that with whey powder, the water absorption and development time of the dough decreased, whereas the stability time and farinograph quality number of the dough increased. In the extensograph experiments, the tensile curve area, resistance to stretching, and resistance to extension (R/E) ratio showed an increasing trend with increasing amounts of whey powder, whereas the extensibility showed a decreasing trend. In general, the addition of whey powder improved the thermodynamic stability and anti-retrogradation ability of high-gluten flour, and optimized the rheological characteristics of dough.
基于各粉路系统面粉和湿面筋含量快速确定面粉吸水率的初步研究  [PDF]
曹颖妮,胡京枝,余大杰,张玲,郝学飞,赵光华,班宜辉,张正军
麦类作物学报 , 2015, DOI: 10.7606/j.issn.1009-1041.2015.05.10
Abstract: 为准确预测小麦面团流变学特性测定过程中的吸水率,以河南省小麦区域试验参试品种(系)为材料,对各粉路系统出粉量、湿面筋含量、沉淀值和吸水率进行相关性分析。结果表明,各粉路面粉出粉量、湿面筋含量和沉淀值均与吸水率呈显著或极显著相关。以各粉路面粉出粉量为自变量(X),以吸水率为因变量(Y),进行逐步回归分析,建立方程Y=60.967-0.047X1-0.055X5+0.006X6+0.055X7。并以不同湿面筋含量对实验结果进行细分,初步总结出不同湿面筋含量所对应的吸水率大概值。
广西西南上始新统孢粉植物群及其环境意义  [PDF]
王伟铭
科学通报 , 1993,
Abstract: 据王崇友记述,上始新统在广西大部地区以洞均组和那读组为代表,标准剖面位于百色盆地那读一带。位于广西西南宁明、昌墩和上思一带的第三系沉积,所含孢粉指示上始新统特征,其岩性与百色盆地那读组也可相对比,因此,二者层位大致相当。本文报道由上述三个地区剖面得出的孢粉结果及其环境意义。
3类茶叶粉对小麦面粉糊化特性的影响
Effect of Adding Three Tea Powders on Pasting Properties of Wheat Flours
 [PDF]

冉隆贵,,,余有本,周天山,陈良超,,,,,,
- , 2016, DOI: 10.7606/j.issn.1004-1389.2016.12.006
Abstract: 研究绿茶粉、红茶粉、黑茶粉对3个筋力面粉(SF、MF、WF)糊化特性的影响,为茶叶粉在食品开发和加工中的应用提供依据。以强筋小麦‘西农364’、 中筋小麦‘西农538’、弱筋品系‘522-1’作为供试材料,把3类茶叶粉以0%、2%、4%、6%、8%、10%的质量分数添加到3个筋力的面粉里,利用快速黏度仪(RVA)测定面粉糊化特性。结果表明:强筋面粉(SF)的峰值黏度、回生值低于中筋面粉(MF)和弱筋面粉(WF)。强筋面粉(SF)崩解值最小,弱筋面粉(WF)崩解值最大;3类茶叶粉对低筋面粉的热稳定、抗剪切力和耐搅拌力增强最明显,其次是中筋面粉和强筋面粉;随着3类茶叶粉添加量的增大,3个筋力面粉冷糊的稳定性逐渐增强,冷糊老化速度逐渐减弱;峰值时间随着茶叶粉添加量的增加呈现降低趋势;峰值温度受茶叶粉影响很小。绿茶粉、红茶粉、黑茶粉对3个筋力面粉黏度特性均产生不同程度的影响,给不同筋力的面粉里添加适量的不同种类茶叶粉可不同程度地提高或改善面粉的质量和品质。
The aim of this study was to investigate the effect of green,red and black tea powders on pasting properties of wheat flours(including strong,medium,and weak gluten strength of flour,or simply SF,MF,and WF for short,respectively),which may lay a foundation for the development of tea powder functional food. Different levels (0%,2%,4%,6%,8% and 10%) of three tea powders were added to strong gluten (‘Xinong 364’),medium gluten (‘Xinong 538’) and weak gluten (‘552-1’) flour,respectively. The pasting properties of blends were measured by the Rapid Visco Analyzer. Results showed that the peak and setback viscosity of SF were lower than that of the MF and WF. With the additive tea powders,WF had greatest improvement in heat stability,resisting shear stress and stir force followed,followed by MF and SF. With increasing additive amount of the tea powders in the blends,the stability of cold pastes gradually increased,whereas the aging rate and peak time decreased. In addition,tea powders had little influence on peak temperature. Therefore,the addition of green,red and black tea powders can lead to changes in pasting properties of different wheat flours. A reasonable additive amount of tea powders could improve the quality of wheat flour.
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