Abstract Starch, as the main component of flour products, determines the physicochemical properties of dough. This work investigated the relationship of the physical properties of seven types of starches from various cereals with the structural features of reconstituted dough. Results of mixing and tensile properties analysis and scanning electron microscopy displayed that rice reconstituted flour exhibited maximum water absorption; pea reconstituted flour had higher dough stability; sweet potato dough had higher tensile resistance; highland barley dough had the greatest extensibility. Moisture distribution analysis revealed that various model dough showed remarkably different water distribution, which was distributed at T21 (0.07–0.11 ms), T22 (0.8–2.66 ms) and T23 (10.0–20.82 ms). Correlation analysis indicated that large starch granules associated with good dough stability; amylose content of starch positively affected tensile resistance of dough; crystallinity of starch showed negative effects on water absorption; starch with higher crystallinity associated with greater dough stability.

中文翻译：

---

受不同谷物和其他植物来源淀粉影响的复原面团的结构特征比较

摘要 淀粉作为面制品的主要成分，决定了面团的理化性质。这项工作研究了来自各种谷物的七种淀粉的物理性质与复原面团的结构特征之间的关系。混合和拉伸性能分析和扫描电子显微镜的结果表明，大米复原粉表现出最大的吸水率；豌豆复原粉具有更高的面团稳定性；红薯面团具有较高的抗拉性；青稞面团的延展性最大。水分分布分析表明，不同模型面团的水分分布显着不同，分布在T21（0.07-0.11 ms）、T22（0.8-2.66 ms）和T23（10.0-20.82 ms）。相关分析表明，大淀粉颗粒与良好的面团稳定性有关；淀粉的直链淀粉含量对面团的抗张性有积极影响；淀粉的结晶度对吸水率有负面影响；具有更高结晶度的淀粉与更大的面团稳定性相关。