热处理对糯麦面团面包品质的影响  

Effects of Heat Treatment on the Quality of Waxy Dough and Bread

作　　者：尚珊[1] 黄卫宁[1] 贾春利[1] 王凤 RAYAS-DUARTE Patricia 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]无锡麦吉贝可生物食品有限公司,江苏无锡214131 [3]美国俄克拉荷马州立大学农产品与食品研究中心

出　　处：《食品科学》2013年第23期20-24,共5页Food Science

基　　金：国家自然科学基金项目(31071595;20576046);美国农业部国际合作项目(A-(86269));农业科技成果转化资金项目(2011GB2C100017);广东省教育部产学研结合项目(2010B090400292;2011B090400592);江苏省科技支撑计划项目(BE2011380)

摘　　要：采用快速黏度分析仪(RVA)、差式扫描量热仪(DSC)和质构分析仪(TA)研究不同热处理条件(100℃、60min,100℃、90min,100℃、120min,120℃、60min,120℃、90min,120℃、120min)对糯麦粉糊化特性和糯麦面包烘焙特性的影响。结果表明:经过一定条件的热处理,糯麦粉的持水性和糊化特性均显著提升,糊化参数(峰值黏度、谷值黏度、沉降值、终值黏度和回升值)均比对照组要高,但在特定的温度条件下(如100℃),糯麦粉的回升值呈下降趋势。热力学特性表明经过热处理,糯麦粉的糊化起始温度和糊化峰值温度均比未经过热处理的糯麦粉高。同一热处理温度条件下(100、120℃),随着热处理时间的延长,糯麦粉的糊化起始温度和糊化峰值温度也随之略微提高,糊化范围呈下降趋势。同一热处理温度条件下,面粉的糊化焓值随着热处理时间的延长呈下降趋势。热处理可以显著提高糯麦面包的比容,特别是经过100℃热处理120min的组别,其面包比容较对照组面包从4.26mL/g上升到4.87mL/g,提高了14.32%。糯麦面包的硬度、胶黏性和咀嚼性因添加经过热处理的糯麦粉而下降,但是随着热处理时间的延长、热处理温度的升高,糯麦面包的色泽变暗,综合感官评定可知,添加经过100℃热处理60min糯麦粉而制作出的糯麦面包最受人们喜爱。The pasting and baking properties of waxy flour under different heat treatments at 100 or 120 ℃ for 60,90 min and 120 min were analyzed by RVA, DSC and TA, respectively. The results showed that （1） compared with the control group without heat treatment, the water-holding capacity and pasting properties of waxy flour were enhanced after heat treatments. The pasting parameters （peak viscosity, breakdown viscosity and final viscosity） were higher than those of the control. But when waxy flour was thermally treated under specific conditions （100℃）, dough setback showed a downward trend. （2） DSC results showed that both TO and Tp increased with longer treatment time for all samples, and AH gradually decreased along with heat treatment time. The gelatinization temperature range was narrowed after heat treatments. （3） after addition of thermally processed waxy flour, the specific volume of waxy bread was increased. For 100 ℃/120 min heat treatment group, the specific volume of waxy bread was increased from 4.26 mL/g to 4.87 mL/g by 14.32% when compared with the control group. Heat treatment could be beneficial for reducing the hardness, gumminess and chewiness of waxy bread. The lightness for bread made from heat treated waxy flour decreased with the extension of heat treatment time and increase of heat treatment temperature. Bread with 30% substitution of waxy flour treated at 100℃ for 60 min showed the best sensory quality.

关 键 词：热处理 糯麦粉 糊化特性 烘焙特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]