Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry

被引：2

作者：

Hao, Changchun ^{[2
,3
]}

Li, Dong ^{[1
]}

Mao, Zhihuai ^{[3
]}

Ozkan, Necati ^{[4
]}

Chen, Xiao Dong ^{[5
]}

机构：

[1] China Agr Univ, Coll Engn, Natl Energy R&D Ctr Nonfood Biomass, Beijing 100094, Peoples R China

[2] COFCO Nutr & Hlth Res Inst, Beijing, Peoples R China

[3] China Agr Univ, Beijing 100094, Peoples R China

[4] Middle E Tech Univ, TR-06531 Ankara, Turkey

[5] Soochow Univ, Suzhou, Jiangsu, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2013年 / 9卷 / 04期

关键词：

rheological properties; viscoelastic moduli; wheat flour slurry; defatted flaxseed; NaCl; DIETARY FIBER; WATER DOUGHS; GLUTEN; STARCH; GELATINIZATION; OPTIMIZATION; EXTRUSION; SOY;

D O I：

10.1515/ijfe-2012-0017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Rheological property of defatted flaxseed-added wheat flour dispersions was investigated as a function of defatted flaxseed concentration (0-20%), NaCl concentration (0, 0.6, and 1.2%), sucrose concentration (0, 5, and 10%), and slurry concentration (33and 62.5%). Frequency sweep tests at 20 degrees C and temperature sweep tests from 20 to 90 degrees C were applied to the samples. The experimental measurements demonstrated that the viscoelastic moduli of samples increased with the increase in defatted flaxseed concentration from 0 to 20% and decreased with the increase in NaCl, sucrose, and water concentration at 20 degrees C. The gelatinization temperatures of the defatted flaxseed-wheat slurry samples were delayed with the addition of defatted flaxseed, NaCl, and sucrose but hastened with the addition of water.

引用

页码：457 / 466

页数：10

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