Effect of Highland Barley Powder on Pasting and Rheological Properties of Fresh Extruded Rice-Shaped Kernels(FER)Dough and Its Analysis in Cooking Quality
The effects of highland barley flour on pasting and rheological properties of fresh rice dough were stud-ied.The dough was prepared by adding 0％,10％,20％,30％and 40％highland barley flour to fresh rice flour.The quality changes were analyzed by measuring pasting properties,rheological properties and thermal stability.The results indicated that the addition of highland barley powder could increase the gelatinization temperature and slow down the violent fluctuation of elastic modulus and viscous modulus during heating.When the addition of highland barley powder was 30％,the gelatinization characteristics were the best,and the gelatinization temperature reached 90.15 ℃.The change trend of rheological curve was the slowest;the minimum activation energy was 108.7 kJ/mol;the thermal stability model equation was Y=104.4 exp(-108.7/8.314 3T).
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