面粉相关品质指标对馒头体积的影响  

INFLUENCE OF RELEVANT FLOUR QUALITY TRAITS ON VOLUME OF STEAMED BREAD

作　　者：白建民[1] 刘长虹[1] 张运欢[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）》2009年第6期21-23,共3页Journal of Henan University of Technology：Natural Science Edition

摘　　要：通过测定面粉的部分品质指标，与馒头蒸制实验结合，得出馒头体积与面粉品质指标的关系，结果表明：蛋白质含量与馒头体积呈正相关（R=0．892），适量破损淀粉（19％～21％）对馒头体积的增加是有利的，湿面筋含量与馒头体积呈正相关（R=0．918），降落数值与馒头的体积呈负相关（R=-0．975）．By measuring parts of the quality traits of flour and with the combination of steaming experiment, the relationship between volume of steamed bread and flour quality traits were determined as follows： protein content was positi （19% -21% vely correlated with the volume of steamed bread （R = 0. 892）, and adequate damaged starch ） could increase the volume of the steamed bread. Wet gluten content was positively correlated with the volume of the steamed bread （R =0. 918 ） , and the falling number of samples were negatively correlated with the volume of the steamed bread （R = - 0. 975 ）.

关 键 词：面粉品质 馒头 体积 

分 类 号：TS201.2[轻工技术与工程—食品科学]