面粉中淀粉及其组分的含量与馒头品质关系的研究  

Study on the Relationship between Starch Components and the Quality of Steamed Bread

作　　者：王展[1] 印兆庆[1] 

机构地区：[1]武汉工业学院农产品加工与转化重点实验室,湖北武汉430023

出　　处：《粮食与饲料工业》2005年第3期13-14,共2页Cereal & Feed Industry

摘　　要：采用 9种面粉蒸制馒头 ,利用物性测试仪测量馒头的硬度、粘结性、弹性、咀嚼度等质构参数 ,并使用origin软件对 9种面粉的淀粉及其组分与馒头性状参数进行分析。结果表明 。The texture parameters (hardness, cohesiveness, elasticity, chewing feeling etc) of the steamed bread made of 9 varieties of wheat flour were tested by a texture analyzer. The software “Origin” was used to tell the relationship between starch components and the quality parameters of steamed bread. The results indicated that the higher ratio of amylopectin to amylose and the content of ruptured starch had a positive effect on the quality of steamed bread.

关 键 词：面粉 淀粉 质构参数 馒头 品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]