摘要
从面粉厂生产线上抽取不同品质的小麦粉,按一定的比例混合配成48种小麦粉,分析其主要品质参数及加工成的馒头质量,研究小麦粉品质特性与馒头品质的关系。实验结果表明:小麦粉品质显著影响着制成品馒头的质量,蛋白质含量、面筋含量、面筋指数、沉降值以及稳定时间、弱化度、评价值等流变学特性指标与馒头比容二次相关系数分别为0.5185、0.4426、0.5801、0.4408、0.5658、0.7254、0.7480,与总分二次相关系数分别为0.5771、0.4866、0.4947、0.4938、0.5530、0.6392、0.7448,影响小麦粉馒头加工适宜性的主要因子为蛋白质、面筋含量、面筋指数及沉降值,通过实验得出适合于制作馒头的小麦粉主要品质指标为:蛋白质含量11.5%～13.5%、湿面筋含量27.0%～32.5%、面筋指数65%～94%、沉降值47～63ml、降落值310～450s。
Forty-eight wheat flours mixed by different quality flours from the mills and the quality of their steamed bread were used to investigate the flour quality requirement for Chinese bread. The results showed that the protein content, gluten content and gluten index, sediment value and the rheological properties were significant non-linear （quadratic） correlation with their steamed bread quality. The quality index of wheat flour suitable for Chinese steamed bread were as follows： protein content 11.5- 13.5%, gluten content 27.0-32.5% and gluten index 65% -94% sediment value 47-63ml, Falling Number 310-450s.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第12期57-61,共5页
Food Science
基金
江苏省自然科学基础项目(BK2002020)
关键词
小麦粉
馒头
品质
相关性
wheat flour
steamed bread
quality
correlation
