【摘要】 研究了超微粉碎对甜荞麦粉理化特性的影响。主要通过对粒度分布、持水力、持油力、溶解力、糊化特性等性质的分析,比较经不同频率的超微粉碎的荞麦全粉的理化性质的差别。结果显示,甜荞麦经超微粉碎后,其粒径逐渐减小,持水力、持油力以及溶解力总体上处于上升趋势,甜荞麦粉的峰值黏度、谷值黏度、崩解值、最终黏度、回生值、糊化温度均有一定的改变。扫描电镜结果显示,随着频率增加荞麦粉颗粒在减小。更多还原

【Abstract】 The effect of superfine grinding on the physicochemical properties of sweet buckwheat flour was stuided. Mainly, it analysis the particle size distribution, water-holding capacity, oil-holding capacity, dissolving power and gelatinization properties, the differences in physicochemical properties of superfine powdered buckwheat flour were compared after different frequencies. The results showed that after superfine pulverization, the grain size of sweet buckwheat gradually decreased, the waterholding capacity, oil-holding capacity, and solubility were generally on the rise. The peak viscosity, valley viscosity, disintegration value and final viscosity of sweet buckwheat flour were improved. Regeneration value, gelatinization temperature have some changes. Scanning electron microscopy showed that the buckwheat flour particles were decreasing with increasing frequency.更多还原