摘要
以不同比例的青麦粉替代馒头专用粉,研究青麦粉添加对面团热力学、热机械学特性的影响,并结合湿面筋含量、制作成馒头后的感官品质、质构特性考察青麦粉添加对馒头品质的影响。结果表明:添加青麦粉后混合粉的湿面筋含量、面筋指数逐渐减少,混合粉品质降低,青麦混合粉面团糊化的起始温度To、峰值温度Tp和最终温度Tc逐渐增加,热焓值ΔH逐渐减小。面团吸水率逐渐增加,面团的形成时间和蛋白质弱化度随青麦粉的添加均为先增加后减小,稳定时间先减小后增大,面团的黏度指数及回升值逐渐减小,糊化淀粉的稳定性变强,耐热性变好。当青麦粉含量小于15%时,馒头质构各指标相差较小,比容适中,感官评分与未添加青麦粉馒头评分相近。当青麦粉添加量为15%、20%时,混合粉的湿面筋含量较低,面筋指数小于70%,混合粉品质变差严重,降低了馒头制作品质。综合分析,试验范围内青麦粉添加量为10%时面团特性较好,青麦馒头制作品质最佳。
The effects of addition of green wheat flour on the thermodynamic properties and thermomechanical properties of the dough were studied using different proportions of green wheat flour instead of the steam bread flour,and the effects of addition of green wheat flour on the quality of steamed bread were investigated in combination with wet gluten content of dough and sensory quality as well as textured characteristics of steam bread.The results show that the wet gluten content and gluten index of the mixed powder after addition of green wheat flour gradually decreased,the quality of the mixed powder decreased,the initial temperature To,peak temperature Tp and final temperature Tc for gelatinizaiton of mixed green wheat flour dough gradually increased and the heat enthalpy valueΔH gradually decreased.Also,with the gradual increase of water absorption of the dough,the development time and protein weakening degree of the dough increased first and then decreased with the addition of the green wheat flour,and the stabilizing time decreased first and then increased,the viscosity index and breakdown and setback value gradually decreased,the stability of the gelatinized starch became stronger and the heat resistance became better.When the content of green wheat flour was less than 15%,the specific volume and texture quality of the steamed bread were moderate,and the sensory score was close to that of the steamed bread without addition of green wheat flour.When the amount of green wheat flour was 15%and 20%,the wet gluten content of the mixed powder was low,the gluten index was less than 70%,the quality of the mixed powder was deteriorated seriously,and it lost the quality for production of steamed bread.By comprehensive analysis,the dough characteristics and quality of steamed bread were better when the adding amount of green wheat flour was 10%and the quality of the steamed bread made from green wheat flour was best.
作者
康志敏
张康逸
杨妍
高玲玲
温青玉
何梦影
Kang Zhimin;Zhang Kangyi;Yang Yan;Gao Lingling;Wen Qingyu;He Mengying(Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450008,China)
出处
《包装与食品机械》
CAS
北大核心
2019年第1期11-16,共6页
Packaging and Food Machinery
基金
河南省重大科技专项项目(151100111300)
关键词
青麦粉
面团
热机械学特性
糊化热力学特性
green wheat flour
dough
thermomechanical properties
thermodynamic characteristics of gelatinization
