黑小麦全麦粉的面团流变学特性及馒头品质的研究  

Study on rheological property of dough of black-grained wheat wholemeals and quality of the steamed bread

作　　者：孙元琳[1] 崔璨[2] 张陇清 马卫奇 谢三刚[4] 

机构地区：[1]运城学院生命科学系,山西运城044000 [2]山西大学生命科学学院,山西太原030006 [3]山西颐源阳光集团技术中心,山西运城044000 [4]山西省农科院棉花研究所,山西运城044000

出　　处：《食品工业科技》2014年第10期146-149,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31101244);山西省自然科学基金项目(2012011031-1);山西省高校优秀青年学术带头人支持计划;山西省高校大学生创新创业训练项目(2013340);运城学院院级产学研合作项目(CY-2012013)

摘　　要：研究了黑小麦全麦粉以及与普通小麦特一粉配粉后面团的流变学特性及其馒头品质。采用粉质仪、拉伸仪测定了黑小麦全麦粉以及配粉后面团的粉质特性和拉伸特性;通过质构仪和感官评定分析了黑小麦全麦馒头以及配粉的馒头品质。结果表明:黑小麦全麦粉的筋力较弱,面团韧性和延展性较差、易流变。黑小麦全麦粉馒头色泽略深、黏性和硬度大、回复性较弱,感官评分低于80分,表明不适合单独用来制作馒头。将黑小麦全麦粉与特一粉配粉后,混合粉的粉质和拉伸特性相比黑小麦全麦粉有所改善。当配粉比例为20%时,混合粉的面团流变特性与特一粉相当。感官评价结果显示:配粉后馒头的硬度、黏性、弹韧性、外观、色泽、比容各项指标相比全麦粉馒头得到了明显改善,感官评分均在80分以上,且添加20%黑小麦全麦粉制作的馒头品质优于30%添加量。其中,紫粒配粉馒头的内部蜂窝结构细密均匀、表面光滑、色泽光亮,感官评分高于相同比例的蓝粒配粉馒头。The dough rheological property of black-grained wheat wholemeal and the blended flour with common high grade flour were studied. The steamed bread quality was also evaluated. The farinograph and extensograph properties were investigated by using farinograph and extensometer. And the quality of steamed bread was determined by texture analyzer and sensory evaluation methods. Results showed that the dough of wholemeals from black-grained wheat had weaker gluten strength,poor toughness and extensibility. The steamed bread of wholemeals had dark colors,high viscosity,hardness,and poor springiness. The sensory score was below 80,which showed that the black-grained wheat flour was not suitable for making steamed bread. The rheological properties of blended flour were improved by mixing wholemeals with the high grade flour. The rheological properties were almost the same as the controlled high grade flour when the blended proportion was 20%. These sensory evaluation results showed that hardness ,viscosity, springiness, appearance colour and specific volume of the steamed bread from blended flour were improved greatly with sensory scores above 80. The quality of steamed bread with 20% blended proportion was better than that with 30% proportion, The steamed bread containing flour of purple kernels had the uniform honeycomb structure,smooth surface, These sensory scores were higher than that of blue kernels with the same blended proportion.

关 键 词：黑小麦 全麦粉 馒头 流变特性 质构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]