Wu Kao, Gan Renyou, Dai Shuhong, Cai Yi-Zhong, Corke Harold, Zhu Fan
Glyn O. Philips Hydrocolloid Research Centre, Hubei Univ. of Technology, Wuhan, 430068, China.
School of Biological Sciences, Univ. of Hong Kong, Pokfulam Road, Hong Kong.
J Food Sci. 2016 Mar;81(3):E627-36. doi: 10.1111/1750-3841.13240. Epub 2016 Feb 17.
Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus (G') and loss modulus (G″) of dynamic oscillatory rheology, and yield stress (σ0 ) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient (K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products.
荞麦（BF）和小米（MF）因其独特的化学成分和健康益处而被推荐为健康食品。本研究调查了不同比例（0:100至100:0）的BF-小麦粉（WF）和MF-WF面粉混合物的热学和流变学特性。增加BF或MF浓度会导致糊化特性的冷糊粘度和回生粘度、动态振荡流变学的凝胶粘性、储能模量（G'）和损耗模量（G''）以及WF流动曲线的屈服应力（σ0）升高。添加BF和MF会降低WF糊化的峰值粘度和破损值、凝胶硬度、膨胀体积以及流动曲线的稠度系数（K）。混合物的热性能表现为各单一面粉热性能的加和。在混合物的某些性能变化中观察到了非加和效应，这表明面粉成分之间存在相互作用。这可能为在新型健康产品配方中使用BF和MF提供物理化学依据。
