Rheological Properties Of Rice-Wheat Hybrid System

Rice is a food that is not only widely used but also rich in nutrients.Recently,it already became the focus of food researchers.The paper had been studied japonica rice from different sources in heilongjiang province.Quality of rice powder,basic rheological properties such as tensile,gelatinization,frequency scan,dynamic rheological properties such as temperature scanning,and the stress relaxation properties,it has concluded that the experimental research of rice powder properties,the application of rice mixed with wheat flour dough to provide corresponding basis.The study of 12 kinds of rice in Heilongjiang province was carried out,and the basic rheology of five kinds of high gluten powder and four kinds of low gluten powder were studied.A better combination of high gluten powder and a better low gluten powder was selected to mixed with 12 rice flour for different gradient ratios,and the quality of blended,stretching and pasting rheological properties were studied.The effect of different proportion of rice flour on the dough was investigated by using a gel system for dynamic rheology and temperature scanning.The texture and stress relaxation parameters of the gel system with high gluten powder were measured,and the influence of different amounts of rice powder on the mixed powder was obtained.The results show that:1.Through the determination of the mixed powder,the properties of the high gluten powder and the low gluten powder were selected.The two kinds of flour were selected to be mixed with 12 rice flour.The effect of rice powder on the rheological properties of high gluten powder was obvious,and the indexes of various rheological indexes were better.The effect of rice flour on the rheological properties of low gluten powder is small,and the weak force powder index can be met in most cases.2.Screening good high flour with low rice flour respectively and 12 kinds of different gradient gel mixture system,dynamic rheological measurement of frequency and temperature,through the G 'and G "and the tan delta values to explore,the proportion of different rice powder adding quantity after scanning frequency scanning and temperature effects on the dough.As rice powder added,mixed flour dough tan delta value is greater than the amount of 0%of wheat flour,may be due to the addition ratio of 20%and 30%,mixed powder system in molecular crosslinking polymerization degree is reduced,the viscosity ratio increases;Different proportions of rice powder adding quantity of dough tan delta value is always lower than that of rice powder adding quantity 0%,wheat flour may be due to increases with the percentage of rice powder is added,the dough in the molecular crosslinking polymerization degree rise,gluten network strength increase.3.Through the rice flour and bread flour blending system of stress relaxation time measurement,can draw the Longjing No.5,Longjing No.9,Longjing No.19,Longjing No.20,Longjing No.24,Longjing No.25,Longjing No.46 and Mudanjiang No.31 rice powder is added in the high flour can gain the effect of increasing elasticity.