摘要
以强筋、中强筋、中筋小麦为原料,采用干法轻碾脱皮,研究了不同粉碎粒度对全麦粉及其馒头品质的影响。结果表明:与60目的全麦粉相比,随着粉碎粒度的减小,其水分含量降低了0.07~0.26个百分点,白度值、破损淀粉值(UCD)分别增加了1.6~2.6、0.7~1.9;不溶性膳食纤维含量、总膳食纤维含量分别降低了0.14~0.34个百分点、0.06~0.18个百分点,可溶性膳食纤维增加了0.07~0.19个百分点;全麦粉的糊化指标、稳定时间在粒度为80目时最大,而粉质吸水率增加了0.3~0.9个百分点;当粒度为80目时,全麦粉馒头的比容、质构指标达到最优,且粒度为80目的中强筋小麦全麦粉馒头的感官评价总分最高。
The effect of different particles size on the qualities of whole wheat flour （WWF） and the afforded steamed bread were evaluated while strong gluten, middle-strong gluten and middle gluten wheat as the raw materials. Whole wheat flour （WWF） was obtained by dry debranning process. The results showed that compared with the whole wheat flour （WWF） with particle size of 60 mesh, the moisture content of the whole wheat flour （WWF） were decreased of 0.07%-0.26% with the decreasing particles sizes; however, the whiteness and the content of damaged starch （UCD）were increased of 1.6-2.6 and 0.7-1.9 respectively; IDF and TDF of the WWF were decreased of 0.14%-0.34% and 0.06%-0.18% respectively, while SDF was increased of 0.07%-0.19% with the decreasing particles sizes; Besides, indicators of pasting properties and stability time of the WWF were biggest when the particles size was 80 mesh, and the water absorption was increased of 0.3%- 0.9%; The specific volume and the index of texture test of whole wheat flour steamed bread were optimal and total score of sensory evaluation of middle-strong gluten wheat was the highest when the particle size was 80 mesh.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2017年第1期37-44,共8页
Journal of Henan University of Technology：Natural Science Edition
关键词
粒度
总膳食纤维
全麦粉
全麦粉馒头
particles sizes
total dietary fiber
whole wheat flour
steamed bread
