速冻饺子专用粉的配粉方法及配粉效应研究  

STUDY ON THE EFFECT OF FLOUR BLENDING OF QUICK-FROZEN DUMPLING SPECIAL FLOUR

作　　者：郭丽莹[1] 陈洁[1] 王春[1] 王鹏[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2008年第6期34-38,68,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金："十一五"国家重大科技支撑计划项目(2006BAD05A09)

摘　　要：选用4种具有代表性的高、中、低筋小麦原料,对高筋-中筋、高筋-低筋、中筋-中筋的配粉效应及速冻饺子的品质进行了研究.结果表明,两种互补性较强的小麦粉以合适的比例搭配能明显改善面粉的品质特性.但成品品质是专用粉品质的最终决定因素,通过感官评价发现,采用30%的藁优9415、70%的温麦18配粉所制作的速冻饺子品质最佳.The purpose is to study the quick-frozen dumplings special flour. Four typical wheat with high, medium and low gluten content are selected, effects of flour blending with high-medium, high-low and medium- medium gluten content on the making quality of quick-frozen dumplings were studied, The results showed that two kinds wheat flour with a significant complementarity could improve the quality character when mixed with the proper proportion. But the final product quality is the key factor of special flour, the sensory evaluation resuits indicated that quick-frozen dumplings made of 30% Gaoyou 9415 and 70% Wenmai 18 have the best quality.

关 键 词：配粉 小麦粉品质特性 速冻饺子 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]