脱脂对小麦馒头品质的影响  

Effects of Defatting on Steamed Bread Quality of Wheat Flour

作　　者：赵九永[1] 孙辉[1] 陆启玉[2] 姜薇莉[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]河南工业大学粮油食品学院,郑州450052

出　　处：《中国粮油学报》2011年第11期14-17,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(30671290)

摘　　要：脂类在小麦粉中含量极低,但对食品品质有很大的影响。选取6个不同品种的小麦,用氯仿脱脂,并分别制作馒头。通过馒头的TPA测定、馒头老化以及馒头表观形态和内部结构的变化来分析脂类对馒头品质的影响。结果表明:脂类对馒头品质的影响因小麦品种的不同而有所差异。脱脂后,弱筋小麦粉的馒头制品与对照相比,馒头体积增大,比容增加,硬度、黏附性和咀嚼性极显著减少,回复性增加;小麦粉脱脂对中筋,强筋小麦粉的馒头制品则相反,具体表现在:馒头体积减小,比容减小,硬度、黏附性、咀嚼性不同程度地增加,回复性减少。脂类对馒头的老化的影响是一致的,脂类能延缓馒头的老化。The lipid content is very small in wheat flour,but it plays an important role on food quality.Six different wheat varieties were defatted with chloroform in this study,to research the effects of lipid on steamed bread quality through analyzing TPA and texture deterioration and internal structure of steamed bread crumb.It showed that lipids＇ effect on the quality of steamed bread depended on different wheat varieties,especially the content of gluten.After lipid extraction,steamed bread made of soft gluten wheat flour had higher volume,higher specific volume,lower hardness,lower adhesiveness,lower chewiness and higher resilience.However,steamed bread made of strong gluten wheat flour was opposite while compared to steamed bread made of soft gluten wheat flour.So,lipids could delay the time that texture of steamed bread went to deteriorate.

关 键 词：小麦 脂类 脱脂 馒头 

分 类 号：TS201.1[轻工技术与工程—食品科学]