摘要
采用不同的配比将糯小麦粉加入到面粉中，测定一系列面粉指标和馒头指标，研究糯小麦配粉对面粉及馒头品质的影响．结果表明：随着糯小麦粉比例的增加，支链淀粉含量、支直比、湿面筋含量和沉降值增加；直链淀粉含量、总淀粉含量及降落数值下降；面粉的峰值黏度、最终黏度与回升值都逐渐降低，而糊化温度变化不显著；添加5％-10％的糯性小麦粉，可使馒头的色泽和香味得分提高，弹韧性和外观形状也有适度改善，综合得分增加．糯小麦的加入可以增加馒头的保水性和降低馒头的硬度，使馒头的抗老化性能显著增强．
In order to investigate the influence of wheat flour blending on quality of wheat flour and steamed bread, the waxy wheat flour was added to the common wheat flour in different proportions, and then determined a series of quality parameters of wheat flour and steamed bread. Those results indicated that the amylopectin content, ratio of amylopectin and amylose, wet gluten content and Zeleny sedimentation value increased respectively after blending with waxy flour, while and amylose content, total starch content and falling number decreased significantly. The gelatinization parameters such as the maximum viscosity, final viscosity and setback decreased significantly, and the gelatinization temperature changed in a very small scope. When 5% - 10% waxy wheat flour was added into the common flour, the quality of the steamed-bread improved significantly as the scores of the color, smell, outer shape, resilience increased greatly. The utilization of the waxy flour can improve the water intention ability and decrease the hardness of steamed bread, so that the anti - staling ability of steamed bread is improved greatly.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2007年第6期15-18,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省科技攻关项目(0624010003)
关键词
糯小麦
配粉
馒头
waxy wheat
flour blending
steamed bread
