作　　者： ; ; (刘红梅）;

机构地区： 河南工业大学粮油食品学院

出　　处： 《河南工业大学学报（自然科学版）》 2008年第1期1-3,共3页

摘　　要： 研究了精制面粉在感染不同密度赤拟谷盗Tribolium canstaneum(Herbst)成虫不同时间后所制面团流变学特性的变化.以每500 g面粉分别感染20头、40头、80头、160头、320头、640头、1 280头成虫的情况下,各自于感染10 d、20 d、30 d和40 d的时间后用Brabender粉质仪和拉伸仪测定面团的流变学特性.结果表明:随害虫感染密度增大或感染时间的延长,面团形成时间和稳定时间明显下降、而吸水率有所上升、面团弱化度显著升高;拉伸仪测定结果表现为面团的抗延伸力、延伸性和拉伸能量(面积,cm2)均随害虫感染度恶化和随感染时间延长而下降.赤拟谷盗的感染不仅会造成面粉数量的损失,也会使面团品质劣变. Rheological characteristics on dough were measured after different flour infecting time in seven densities of adults of red flour beetle,Tribolium canstaneum（Herbst）.The density of adults was 20,40,80,160,320,640 and 1280 individuals in per five hundred grams of flour.The change of rheological parameter was measured by Farinograph and Extensograph,which made in Brabender Measurement ＆ Control System,after 10,20,30 and 40 days respectively.The results are that along with the higher of insect density or time going on at same density of adults,the development time and stability decreased,water absorption mounted up,and degree of softening went up obviously.Further more,resistance to extension,extensibility and area below the curve（energy） were also deceased with the density and time changing.The research indicate that this pest insect not only cause the loss on flour weight but also on flour quality and the processing characteristics.

关 键 词： 赤拟谷盗 面粉 面团 流变学

领　　域： [轻工技术与工程] [轻工技术与工程]