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Effect of Tea Polysaccharide on Rheology of Wheat Flours
Author(s): 
Pages: 27-31
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  小麦粉茶多糖流变性;
Abstract: 利用胶体流变性的原理,分析了茶多糖和2种小麦粉的流变性及茶多糖对小麦粉流变性的影响,同时对小麦淀粉微观结构变化进行了分析.结果表明:小麦淀粉颗粒膨胀势随糊化温度的升高产生明显的变化,淀粉颗粒在70℃时开始出现破裂;当达到100℃时,几乎所有的淀粉颗粒破裂,膨胀率达到158.91%;蛋糕粉膨胀率上升趋势与面包粉基本相同,但略微大于面包粉的膨胀率.小麦粉的胶体溶液的表观粘度与浓度呈正相关,为假塑性流体;茶多糖在10%以下呈牛顿力学性质,为牛顿流体;茶多糖溶液浓度在10%以上为假塑性流体.当茶多糖的浓度达到4%时,小麦粉的表观粘度达到最大,但2种小麦粉加入茶多糖所呈现出表观粘度的变化有较大差异,蛋糕粉的粘度增长率要远远大于面包粉的粘度增长率.
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