摘要
本文以中筋面粉为原料,分别添加5%、10%、15%、20%和25%的芽麦粉(SWF),利用快速黏度分析仪、粉质仪和拉伸仪分析了芽麦粉添加量对中筋粉面团特性的影响。结果表明,芽麦粉的添加使面粉的糊化特性均迅速下降,但随着芽麦粉添加量的增加,下降趋势逐渐变缓;对于面粉的粉质特性,形成时间、稳定时间和粉质指数等参数均呈下降趋势,但面粉的吸水率在芽麦粉添加量超过20%时才会有明显的下降;芽麦粉添加量的增加会降低面团的拉伸特性,但是醒发时间的延长会减缓这种变化,在添加量为5%时,拉伸能量和最大阻力等参数还会略有增加。总体来说,当添加5%芽麦粉时,糊化特性会大幅度降低,面团的稳定时间在中筋粉范围内,延长面团醒发时间可以增加面团的筋力、可塑性和弹性。
In this paper,different proportions of sprouted wheat flour（ SWF）（ 5% 、10% 、15% 、20% 和 25%） were added to the plain flour respectively,and the influence of addition amount upon the properties of dough was investigated by using a rapid viscosity analyzer（ RVA）,a farinograph and an fxtensograph. The results showed that,with the addition of the sprouted wheat flour,the gelatinization properties of the flour were decreased rapidly,but the decreasing trend gradually decreased with the increase of adding amount; For the farinographic property,the parameters such as development time,stability time and farinograph quality number were decreasing,but the water absorption rate would not be decreosed significantly until the amount of sprouted wheat flour was more than 20%. Increasing the amount of sprouted wheat flour would be the extensibility of the dough,but prolonged wakening time would be slowed this trend,and the parameters such as stretching energy and maximum resistance would be increased slightly when the amount was 5%.In general,when adding 5% sprouted wheat flour,the pasting properties would be reduced,the stability time was in the range of the plain flour,and prolonged dough proofing time could increase the plasticity and elasticity.
作者
乔艳秋
徐颖
王展
刘零怡
沈汪洋
党长英
王小玉
孙云杰
QIAO Yan-qiu;XU Ying;WANG Zhan;LIU Ling-yi;SHEN Wang-yang;DANG Chang-ying;WANG Xiao-yu;SUN Yun-jie(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Wheat Processing Engineering Technology Research Center of Hubei Province,Zaoyang 441200,China;Hubei Fengqingyuan Grain and Oil Group Limited,Xiangyang 441100,China;COFCO（Zhengzhou）Cereals and Oils Industry Group Limited.Wuhan Branch,Wuhan 430100,China;Hubei Sanjie grain and oil Group Limited,Zaoyang 441200,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第16期49-53,58,共6页
Science and Technology of Food Industry
基金
粮食公益性行业科研专项(201313011-5)
关键词
芽麦粉
中筋粉
面团特性
sprouted wheat flour
plain flour
dough properties
