Full
Outline
To explore the variation patterns of rheological properties and microstructure of Chenopodium quinoa Willd. flour and Triticum aestivum L. flour mixed flour dough with different Chenopodium quinoa Willd. flour substitution ratios.
By measuring the thermomechanical properties, gelatinization characteristics, tensile properties, microstructure and dynamic rheological properties of mixed flour dough, the variation patterns were analyzed.
The formation time and stability time of the mixed flour dough increased first and then decreased with the increase of the amount of Chenopodium quinoa Willd. flour, the maximum value was reached when the addition of Chenopodium quinoa Willd. flour was 20%; the breakdown decreased first and then increased, the resistance to extension, extensibility and setback value of the mixed flour dough showed a tendency to decrease. The weakening degree of the mixed flour dough showed a maximum value, the gluten network structure was destroyed seriously, and the Triticum aestivum L. starch granules fell off obviously with 30% of Chenopodium quinoa Willd. flour proportion. Storage modulus (G′) and loss modulus (G′) were positively correlated with the addition of Chenopodium quinoa Willd. flour; during the creep and recovery stages, the strain and recovery of the mixed flour dough were negatively correlated with the addition of Chenopodium quinoa Willd. flour.
The thermomechanical properties, gelatinization characteristics and rheological properties of the mixed flour dough are better, and the gluten network structure is relatively complete when the addition of Chenopodium quinoa Willd.flour is between 10% and 20%. The research conclusion can provide guidance for the application of Chenopodium quinoa Willd. flour in staple dough and theoretical basis for the development of Chenopodium quinoa Willd.-Triticum aestivum L. mixed flour products.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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