中文摘要：

为了解食品添加剂对南阳彩色小麦淀粉糊特性的影响，采用Brabender黏度仪，测定南阳彩色小麦淀粉在添加不同碱面、明矾、食盐和葡萄糖后的黏度曲线，研究了这些因素对小麦淀粉糊化特性的影响。结果表明，四种添加剂均使淀粉的糊化温度升高。随着碱面和明矾浓度的增加，淀粉糊的峰值黏度、最终黏度、消减值、回生值显著降低，崩解值显著升高，淀粉糊的热稳定性降低，凝胶性和凝沉性减弱；而葡萄糖和食盐的加入使淀粉的消减值、回生值和最终黏度升高，增强了淀粉糊的凝胶性和凝沉性。总体来看，碱面和明矾对南阳彩色小麦淀粉糊化特性的影响较大，葡萄糖和食盐的影响较小。碱面、明矾、葡萄糖和食盐的适宜添加量分别为0．4％、0．5％、5．0％和2．0％。

英文摘要：

Paste properties of starch of Nanyang color wheat under different concentrations of sodium carbonate, alum, salt or glucose were measured by Brabender viacometer. The viscosity property of starch paste and its influencing factors were discussed. The results showed that all food additives increased the temperature of gelatinization. With increasing of sodium carbonate or alum, peak viscosity, final viscosity, setback and resuscitation value decreased significantly, but breakdown increased. The hot paste stability declined, gel property and retrogradation decreased. With increasing of salt or glucose, setback, resuscitation and final viscosity increased, but gel property and retrogradation of starch paste decreased. Except salt and glucose, sodium carbonate and alum have significant influences on the paste properties.