摘要
以1M_(1)、1M_(2)、1M_(3)和2M_(1)四个不同系统磨上物为原料,在线调节轧距研磨后经撞击松粉、筛理,共得到12种不同系统研磨强度小麦粉,研究分析12种小麦粉制成面制品(馒头和面条)的蒸煮品质差异。结果表明:1M_(1H)和1M_(2M)小麦粉面条硬度适中,弹性、回复性好;1M_(3L)和2M_(1L)小麦粉面条筋道,富有弹性,且4种小麦粉面条蒸煮损失率较低,不易荤汤,感官评分高。1M_(1H),1M_(2M),1M_(3M)和2M_(1M)小麦馒头出品率高且外观饱满挺立,硬度、咀嚼性小,弹性、回复性大,感官评分高。该研究可为小麦加工厂专用粉生产提供数据支撑。
Four kinds of endosperm granules of 1M_(1),1M_(2),1M_(3) and 2M_(1) were used as raw materials.Grinding by adjusting the rolling distance online,then impacting and screening,a total of 12 wheat flours with different system grinding strength were obtained.The cooking quality difference of 12 kinds of wheat flour made into pasta products (steamed bread and noodles) were studied and analyzed.The results showed that 1M1H and 1M2M noodles had moderate hardness,good elasticity and recovery.1M_(3L) and 2M_(1L) noodles were chewy and elastic.The cooking loss rate of four kinds of wheat flour noodles was low,and the sensory evaluation score was high.1M_(1H),1M_(2M),1M3M and 2M_(1M) steamed bread had a high production rate,plump and erect appearance,low hardness and chewiness,high elasticity and resilience and high sensory scores.This study could provide data support for the production of special flour for wheat processing plants.
作者
周文卓
温纪平
ZHOU Wenzhuo;WEN Jiping(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)
出处
《食品工业》
CAS
2021年第7期129-134,共6页
The Food Industry
基金
国家重点研发计划项目(2018YFD0401001)。
关键词
研磨强度
馒头
鲜湿面条
质构分析
grinding strength
steamed bread
fresh wet noodles
texture analysis
