小麦粉品质与馒头品质的相关性研究  

Research on Correlation between Quality of Wheat Flour and Quality of Steamed Bread

作　　者：王学东[1] 沈炯[1] 李庆龙[1] 

机构地区：[1]武汉工业学院,湖北武汉430023

出　　处：《粮食与饲料工业》2007年第3期10-12,共3页Cereal & Feed Industry

基　　金：湖北安琪集团博士后科研基金资助项目(200502002)

摘　　要：以9种小麦粉为研究对象,从化学组成与流变学特性两方面对其进行研究。将这些小麦粉制作成北方手工馒头,通过对这些馒头的感官和质构评价得出小麦粉品质与馒头品质的相关性,并结合回归分析归纳出制作优质馒头的小麦粉所需具备的品质性状。Nine kinds of wheat flour were taken to examine chemical compositions and theology characters. Steamed bread in northern style was made manually by these kinds of wheat flour. Sensory judgment and texture analysis were used to evaluate the correlations between quality of wheat flour and quality of steamed bread, and the quality parameters of wheat flour for high-quality steamed bread were put forward in combination with regression analysis.

关 键 词：小麦粉 馒头 化学组成 流变学特性 感官评价 质构分析 相关性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]