糯玉米粉对小麦面团流变特性及面包烘焙特性的影响  

Effects of the waxy maize powder on the wheat flour and bread

作　　者：宋莎莎[1] 陈相艳[1] 弓志青[1] 王文亮[1] 石贤权[1] 

机构地区：[1]山东省农业科学院农产品研究所,济南250100

出　　处：《食品科技》2014年第4期142-145,共4页Food Science and Technology

基　　金：山东省农业科技成果转化资金项目

摘　　要：为探讨糯玉米粉对小麦面粉品质的影响,将不同含量的糯玉米粉添加到小麦粉中,用粉质仪和拉伸仪测定了糯玉米面粉的面团流变学特性,并研究添加糯玉米粉对面包品质的影响。结果表明,随着糯玉米粉添加量从4%增加到16%,小麦面团的形成时间、稳定时间减少,弱化度增加,除4%添加量外其余的综合评价值均降低;面团的R5阻力、拉伸长度、最大拉伸阻力呈现先增加后减少的趋势,在添加量4%时达到较好水平;湿面筋含量、面筋指数在添加量4%时达到峰值。焙烤制得面包比容下降,感官评分在添加量为4%时高于对照组,随后随着糯玉米粉添加量的增加降低。综合研究表明,添加4%糯玉米粉有助于改善面团的流变特性及面包的品质。The effects of the waxy maize powder in different addition amount on gluten quality, farinograph, extensograph and baking properties of wheat flour were studied. The results indicated that with the increase of the waxy maize powder added, the dough developing time, stability time and the valorimeter value declined, while the degree of softening increased with 4% addition; the maximum resistence to extension, extensibility of the dough increase first and then decline with the rising of waxy maize powder addition, most of the indicators achieved the best level at 4% addition; the wet gluten content and the gluten index changes irregularly. Specific volume of the bread decscended. Through bread baking test with addition of waxy maize powder in different amount, the results showed that a small quantity addition of waxy corn powder can improve the quality of dough with 4% addition as an appropriate amount compared with 8%, 12% and 16%. While sensory score at 4% is higher than the control group, then decreased with the addition of waxy maize powder. As a whole, a small quantity addition of waxy maize powder can improve the quality of dough with 4% addition as an appropriate amount compared with 8%, 12% and 16%. The optimum addition amount of the waxy maize powder has been found to be 4%（m/m）.

关 键 词：糯玉米粉 流变特性 面包品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]