摘要
以10种小麦粉样品为材料,探讨小麦粉蛋白质含量、质量与馒头品质之间的关系。试验表明,小麦粉蛋白质含量与馒头品质中的比容、弹韧性、总评分存在相关性。蛋白质质量分数在10.5%~12.5%时,馒头比容评分较高,弹韧性评分较高,总评分相对较高。制作馒头时应选用具有中等蛋白质含量(10.5%~12.5%)的小麦粉,蛋白质含量偏低或偏高均会影响馒头的品质。当蛋白质质量分数在7.8%~11.8%时,蛋白质含量与比容评分呈正相关,与弹韧性评分呈显著正相关,与总评分之间呈极显著正相关。在11.8%~14%时,蛋白质含量与比容呈显著负相关,与弹韧性、总评分呈负相关。醇溶蛋白含量与馒头的硬度呈极显著负相关,醇溶蛋白含量越高,馒头的硬度越低。谷蛋白含量与硬度呈显著负相关。醇溶蛋白、谷蛋白含量对馒头比容没有显著相关性。
The relationship among the content, quality of wheat flour protein, and the quality of steamed bread was studied with ten kinds of wheat flour as samples. The experiment showed that the content of wheat flour protein had relevance with specific votume,resilience and total score. When the protein content was in the range of 10.5%-12.5%, the specific volume of steamed bread had higher scores,the resilience score of steamed bread was higher, the total score of steamed bread was relative- ly higher. In the production of steamed bread, we should select wheat flour of moderate protein content （ 10.5 %-12.5 % ）, low protein content or high will affect the quality of steamed bread. When the protein content was in the range of 7.8%-11.8%, the protein content was positively related to the specific volume score, positively related to the resilience score, and positively correlated with the total seore;When the protein content was in the range of 11.8%-14%, the protein content and the specific volume had a significant negative correlation, and negative correlation with resilience and total score. Content of alcohol soluble protein with hardness had extremely significant negative correlation, the higher the content of gliadin, the lower the hardness was. Glutenin content with hardness had significant negative correlation. Gliadin and glutenin content with specific volume had no significant correlation.
出处
《粮食与饲料工业》
CAS
2017年第11期32-36,共5页
Cereal & Feed Industry
关键词
小麦粉
馒头
蛋白质
品质
wheat flour
steamed bread
protein
quality
