摘要
为研究出粉率对小麦粉特性和馒头品质的影响,确定适合制作馒头的面粉出粉率,从生产线上取出粉率为33%、43%、54%、59%、65%、70%、75%和80%小麦粉,测定其基本理化特性和馒头品质,分析出粉率对小麦粉特性和馒头品质的影响。结果表明,当出粉率增大时,小麦粉L减小,a、b、灰分、湿面筋含量和沉降值增加,面筋指数先增加后降低,出粉率为75%的小麦粉颗粒度最低,破损淀粉含量最高。随着出粉率的增加,馒头比容先升后降,在出粉率为65%时最大;馒头芯L减小、a增加;馒头硬度和咀嚼性先降低后升高,在出粉率为54%时最低;出粉率为54%~75%时弹性、回复性和内聚性较高。总体来说,在此工艺条件下,出粉率较低时,小麦粉特性较好,在出粉率为54%~65%时馒头品质最佳;过低或过高的出粉率会对小麦粉及馒头品质产生不利影响。
By exploring the effect of flour extraction rate on wheat flour and quality of steamed bread,the aim of this study was to setermine suitable flour extraction rate for steamed bread.Flour yield is taken from the production line of 33%,43%,54%,59%,65%,70%,75%and 80%,and to determine the basic physical and chemical properties and quality of steamed bread.The results showed that when the flour extraction rate increased,L decreased,a,b,ash,wet gluten content and settlement value increased.In addition,gluten index first increased and then decreased,the grain size of wheat flour with 75%yield was the lowest,and the damaged starch content was the highest.With the increase of flour extraction rate,the specific volume of steamed bread first rose and then fell,and it reached the maximum when the yield was 65%.Meanwhile,L decreased and a increased,the hardness and chewability of steamed bread first decreased and then increased.Moreover,it was the minimum when the yield was 54%-75%with high elasticity,resilience and cohesiveness.In general,under above conditions,the characteristics of wheat flour were better when the yield was low,and the quality of steamed bread was the best when the yield was 54%-65%.Too low or too high yield will have an adverse effect on the quality of wheat flour and steamed bread.
作者
林江涛
程梦丽
谷玉娟
LIN Jiangtao;CHENG Mengli;GU Yujuan(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第13期226-231,共6页
Food and Fermentation Industries
基金
国家科技支撑计划项目(2018YFD0401001)
科技厅重大专项项目(141100110900)。
关键词
出粉率
小麦粉
馒头品质
小麦粉特性
flour extraction rate
wheat flour
quality of steamed bread
characteristics of wheat flour
