摘要
为了更好地利用与改良品质较差小麦面粉的加工品质,将面包、面条加工品质较优与较劣的面粉按不同比例进行配粉,分析不同配粉比例对面粉理化特性和面包、面条品质的影响。结果表明,配粉能够显著改善品质较劣面粉的理化特性及其加工面包、面条的品质,优质面粉添加比例为30%时就可以明显改善面粉的理化特性,添加比例为50%时面包、面条品质提升效果最明显。配粉后,面粉蛋白质、沉淀值、干面筋含量、面筋指数以及面团形成时间、稳定时间、粉质质量指数、吸水率、稀懈值与面包、面条评分呈极显著正相关关系。
In order to use and improve the end-use characteristics of wheat flour with poor quality,wheat flours with high bread and noodle quality were added into flours with poor quality in different proportions to clarify the influences of blending on physicochemical properties and end-use quality of the flour.The results showed that flour blending could significantly improve the flour quality as well as bread-and noodle-making quality of wheat cultivars with poor quality.The quality of poor flour was significantly improved when 30%of high-quality flour was added into,thereby the quality of bread and noodle.Adding 50%of high-quality flour had the most obvious improvement in the end-use quality of low-quality flour.There was a significant or highly significant positive correlation between flour protein content,Zeleny sedimentation value,dry gluten content,gluten index,dough development time,stability time,FQN,water absorption,breakdown and the bread-and noodle-making quality score after flour blending.
作者
王红日
巨伟
马晓
王灿国
汪晓璐
刘爱峰
李豪圣
赵世杰
宋健民
訾妍
Wang Hongri;Ju Wei;Ma Xiao;Wang Canguo;Wang Xiaolu;Liu Aifeng;Li Haosheng;Zhao Shijie;Song Jianmin;Zi Yan(Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100,China;State Key Laboratory of Crop Biology,College of Life Sciences,Shandong Agricultural University,Taian 271018,China)
出处
《山东农业科学》
北大核心
2021年第1期7-13,共7页
Shandong Agricultural Sciences
基金
山东省自然科学基金项目(ZR2018BC035)
山东省农业科学院农业科技创新工程项目(CXGC2018E01)
山东省农业良种工程项目(2019LZGC001)。
关键词
小麦面粉
配粉
面包、面条品质
理化特性
面团特性
Wheat flour
Blending flour
Bread-and noodle-making quality
Physicochemical properties
Dough properties
