[1]李　宛,赵乃新,戴常军,等.拉伸仪不同方法测定面团流变学特性的比较与分析[J].黑龙江农业科学,2006,(04):75-77.[doi:10.11942/j.issn1002-2767.2006.04.0075]
　LI Wan,ZHAO Nai-xin,DAI Chang-jun,et al.Comparison and Analysis on the Dough Rheological Properties in Different Methods[J].HEILONGJIANG AGRICULTURAL SCIENCES,2006,(04):75-77.[doi:10.11942/j.issn1002-2767.2006.04.0075]
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拉伸仪不同方法测定面团流变学特性的比较与分析

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2006年04 页码: 75-77 栏目: 出版日期: 2006-07-10
Title:
Comparison and Analysis on the Dough Rheological Properties in Different Methods
文章编号:
1002 - 2767(2006)04 - 0075 - 03
作者:
李　宛;  赵乃新;  戴常军;  李　辉;  赵　琳
黑龙江省农科院谷物品质研究中心, 哈尔滨150086
Author(s):
LI Wan ;  ZHAO Nai-xin;  DAI Chang-jun ;  LI Hui ;  ZHAO Lin
Cereal Quality Research Center , Heilongjiang Academy of Ag ricultural sciences , Harbin , 150086
关键词:
小麦; 拉伸方法; 差异; 比较
Keywords:
wheat ; ex tensog ram methods ; di ffe rence ; compari son
分类号:
S512. 1 ;TS207. 3
DOI:
10.11942/j.issn1002-2767.2006.04.0075
文献标志码:
A
摘要:
为了验证拉伸仪分析方法间测定结果的差异, 采用三种拉伸仪方法(AACC 54 - 10 、GB /T14615 - 1993 、Brabender 仪器方法)对强筋、中筋、弱筋类型的9 个小麦品种进行了比较。结果表明:3 种方法的测定结果有一定差异。拉伸阻力间的差异大于延伸性的差异;强筋类品种的变异幅度大于中筋类和弱筋类品种。强筋、中筋、弱筋品种拉伸阻力的变异系数分别为17. 64 %、7. 58 %、6. 05 %, 延伸性的变异系数为9. 34 %、4. 07 %、3. 52 %。强筋类品种的拉伸阻力值AACC 方法最高,Brabender 仪器方法最低。
Abstract:
In order to compare the dif fereces amo ng three ex tensog raph methods(AACC 54 - 10 、GB /T 14615 - 1993 、Brabende r extensog raph metho d), three quality ty pes of w heat w ere co llected.They w ere st rong gluten , medium g luten and w eak gluten The result s indicated tha t parametersof ex tensog ram w ere dif ferent in three methods. The dif ferences w ere remarkable in resi stanceo f stro ng gluten w heat , the variatio n range of st rong g luten wheat w as the lorge r than mediumand w eak gluten. The dif ferences of resistance w ere bigge r than the extensibility . the variationcoeff icient of resi stance o f st rong g luten 、medium g luten and weak gluten varieties we re17.64 %, 7. 58 % and 6. 05 % respect ively ;the variatio n coeff icient of extensibility w ere 9. 34 %, 4.07 %, 3. 52 % respectively . Resistance value of st rong g luten w heat w ith AACC54 - 10 methodwere the highest , Brabender ex tensog raph me thod w ere the lowest.

参考文献/References:

[ 1]魏益民. 谷物品质与食品品质[ M] . 西安:陕西人民出版社,2002.

[ 2]柯惠玲, 李庆花. 谷物品质分析[ M] . 武汉:湖北科学技术出版社, 1989.
[ 3]齐兵建, 苏东民. 小麦粉品质改良与专用粉生产[ M] . 北京:中国商业出版社. 2000.
[ 4]贾永波. 拉伸仪的操作方法对检测结果的影响[ J] . 食品科技,1999 ,(5):48-50.
[ 5]AACC 54 - 10 ,美国谷物化学家协会审批方法《面团拉力测定- 常用法》[ S] .
[ 6]GB /T 14615 - 93 , 中华人民共和国国家标准《面团拉伸性能测定法- 拉伸仪法》[ S] .

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备注/Memo

收稿日期:2006 - 03 - 24　

第一作者简介:李宛(1980 - ), 女, 哈尔滨市人, 硕士, 研实, 从事小麦品质分析与评价的研究工作。E - m ail:w ansmile - 2001 @163.com 。T el:86617248 。

更新日期/Last Update: 2016-12-12