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首页> 外文期刊>Journal of food engineering >Effect Of Barley β-glucan Molecular Size And Level On Wheat Dough Theological Properties
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Effect Of Barley β-glucan Molecular Size And Level On Wheat Dough Theological Properties

机译：大麦β-葡聚糖分子大小和水平对小麦面团流变学特性的影响

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摘要

The effect of adding low(10~5 Da) or high (2.03 × 10~5 Da) molecular weight barley β-glucans in two wheat flours of different breadmaking quality were studied. Mechanical spectra and creep-recovery analysis data within (low stress) and out (high stress) of the linear viscoelastic region were obtained. The results revealed that the rheological behavior of β-glucan-enriched doughs depend on concentration and molecular weight of the polysaccharide as well as on the flour type used. Addition of β-glucan increased the G' values of the good breadmaking quality flour doughs, whereas decreased the G' of the poor quality wheat cultivar. Supplementation with β-glucans increased the resistance to deformation, flowability and elasticity of the doughs under low stress. Significant correlations between frequency sweep and creep-recovery parameters of optimally developed doughs from both flours were found. The addition of β-glucan in the dough recipe of the poor breadmaking wheat flour may result in similar rheological responses to those obtained from a non-fortified good breadmaking quality wheat flour.
机译：研究了在两种不同面包品质的小麦粉中添加低（10〜5 Da）或高（2.03×10〜5 Da）分子量大麦β-葡聚糖的效果。获得了线性粘弹性区域内（低应力）和外（高应力）的机械光谱和蠕变恢复分析数据。结果表明，富含β-葡聚糖的面团的流变行为取决于多糖的浓度和分子量以及所用面粉的类型。添加β-葡聚糖可提高优质面包制粉面团的G'值，而降低劣质小麦品种的G'值。补充β-葡聚糖可提高面团在低应力下的抗变形性，流动性和弹性。发现从两种面粉中最佳开发的面团的频率扫描和蠕变恢复参数之间存在显着相关性。在差的制面包小麦粉的面团配方中添加β-葡聚糖可能会导致与从未经强化的优质制面包小麦粉获得的流变响应相似。

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