燕麦-小麦预混合粉面团特性及馒头品质研究  

Dough rheology properties of oat-wheat premixed powder and sensory quality properties of steamed bread

作　　者：白凯旭 刘英[1,2] 李园[1] 

机构地区：[1]武汉轻工大学食品学院,湖北武汉430023 [2]湖北省小麦加工工程技术研究中心,湖北武汉430023

出　　处：《粮食与饲料工业》2014年第3期18-21,共4页Cereal & Feed Industry

基　　金："十二五"国家科技支撑计划项目;(项目编号:2012BAD34B05)

摘　　要：以普通小麦粉作为基础,分别添加不同含量的燕麦全粉、精粉进行面团流变学及馒头品质研究。通过混合试验仪与感官评价获得相关数据。研究结果表明:燕麦全粉、精粉对面团流变学性质的影响随着其添加量的不同呈规律性的变化,随着燕麦粉添加量的增加,预混合粉面团的形成时间整体下降,但是先增大后变小,稳定时间逐渐下降,吸水率逐渐增加;糊化特性改善,回生值减小,糊化时间缩短。混合仪指数剖面图预测燕麦全粉添加量为10%、燕麦精粉添加量为15%为优化配比,感官评定结果进一步证实了这一结论。The whole oat powder or refined oat powder were added into wheat flour with different proportions,dough rheolo- gy properties and steamed bread quality were analyzed by mixolab and sensory evaluation. The results showed that., the effects of whole oat powder or refined oat powder on dough rheology properties changed with the addition; with the increasing of oat powder addition, the dough development time was overall decreased, but increased at first and then become smaller, the stability time was decreased, but the water absorption increased; the paste property was improved, peak time and setback value de- creased; the mixolab profiler predicted that the optimum ratio of whole oat powder was 10% and refined oat powder was 15%, which was in accordance with the sensory evaluation results.

关 键 词：燕麦全粉 燕麦精粉 混合实验仪 流变学特性 馒头感官品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]