糯小麦粉配粉理化特性及其对馒头品质的影响  

Flour Blending with Waxy Wheat Flour:Physico-Chemical Properties and Effects on Steamed Bread Quality

作　　者：孙链[1] 孙辉[2] 雷玲[2] 姜薇莉[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家粮食局科学研究院,北京100037

出　　处：《中国粮油学报》2009年第1期5-10,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：糯小麦粉由于直链淀粉含量很低而被赋予其独特的理化性质。采用糯小麦品种（中糯一号）制粉并与非糯小麦粉（农大393）配粉,对糯小麦粉及配粉的理化特性及对馒头品质和延缓老化等影响进行了研究。结果表明,与常规小麦粉相比,糯小麦粉直链淀粉含量仅为1.45%,与非糯小麦粉配粉能显著地改变面团的流变学特性和糊化黏度特性：面团的吸水率提高;面筋强度降低;RVA黏度试验中,各项黏度参数除糊化温度外均显著地降低。添加15%的糯小麦粉能显著地改善馒头的表皮结构、内部结构、表皮色泽和综合评分,15%~20%的糯小麦粉添加比例能有效地延缓馒头的老化。此外,直链淀粉含量,直/支淀粉含量比值,面粉的RVA黏度特性各项参数（糊化温度和峰值时间除外）,面团的各项粉质仪参数（弱化度除外）,吹泡参数中吹泡韧性P和拉伸比值P/L和面筋指数均是影响馒头老化速率的重要的影响因子。Flour from waxy wheat has particular physico - chemical properties in virtue of almost no amylose containing. Waxy flour from wheat cultivar No.1 Zhongnuo was used in blending of common wheat （cuhivar Nongda393） flour to investigate the physico - chemical properties of the blended flour and the effects on steamed bread quality and staling. Resuits show that compared with common wheat flour, waxy wheat flour has a very small amount of arnylose （ 1.45 % ）, and the blending with the waxy wheat flour significantly changes the rheological character of dough and pasting properties： water absorption increases but dough becomes weaker, all viscosity relevant parameters in RVA test become weaker except pasting temperature and peak time. 15% waxy wheat blending improves effectively the surface and interior texture, skin color and total sensory evaluation score of the steamed breads; 15% ～ 20% waxy wheat blending retards the staling of the steamed breads. Additionally, it is revealed that the following parameters are also important factors retarding staling of steamed breads： the content of amylose, the proportion of amylose and amylopectin, the pasting parameters of RVA except pasting temperature and peak time, rheological parameters except degeneration value, froth tenacity P, elasticity/extension ratio P/L, and gluten strength.

关 键 词：糯小麦 配粉 直链淀粉 RVA 馒头 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]