RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

查看全文 作　　者：FU [1,2]Lei;TIAN Ji-[1]chun;SUN Cai-[1]ling;LI [1]Chun

机构地区：[1]State Key Laboratory of Crop Biology/Group of Quality Wheat Breeding, Shandong Agricultural University, Tai'an 271018, P.R. China;[2]College of Chemistry and Material Science, Shandong Agricultural University, Tai'an 2 71018, P.R. China

出　　处：《Agricultural Sciences in China》索引2008年第7卷第7期,共11页

基　　金：the National Natural Science Foundation of China (30671270);the National High Technology R & D Program of China (2006AA100101). 摘　　要：Resistant starch (RS) is the undigested starch that passes through the small intestine to the large intestine. As afunctional low calorie additive, it has special applications in the food industry. Rapid visco analysis (RVA) and theBrabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS (RS3 and RS2)and three wheat flours. The wheat flours represented strong gluten wheat (SGW), intermediate gluten wheat (IGW), andweak gluten wheat (WGW) flours, at different levels of RS substitution (0, 5, 10, 15, and 20%). The influence of RS3 on thecontrol wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscositiesof RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough,breakdown, final, and setback viscosities of wheat-RS blends decreased with an increase in resistant starch contents from0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times,dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased asthe RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGWand then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index forRS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but themixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the differentratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with doughbreakdown time, dough stability, and dough development time (r = 1.000, 0.958, 0.894), and highly negatively correlatedwith the mixing tolerance index (r = -0.890). Data from this study can be used for the development of dough-basedproducts. It also provides a basis for RS-wheat flour blends and quality evaluation in the food industry. 关键词：小麦面粉淀粉裱糊特性粘性生面团稳定性

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RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

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