苦荞粉添加量对面团性质及馒头品质的影响  

Effect of addition amount of buckwheat on the dough properties and steamed bread quality

作　　者：彭芸[1] 陈洁[1] 吕莹果[1] 屈凌波[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮油食品科技》2015年第1期47-50,共4页Science and Technology of Cereals,Oils and Foods

基　　金：国家科技支撑计划资助课题(2012BAD37B04)

摘　　要：通过添加不同量的苦荞粉配成苦荞－小麦混粉，研究混粉揉混特性、面团微观结构的变化以及苦荞馒头的感官品质。结果表明，当添加量在5％-15％时，揉混结果中的和面时间和峰值面积变化不大，微观结构中蛋白质面筋网络结构略微减弱，但当添加量达到20％后，和面时间和峰值面积都有大幅度降低，微观面筋网络结构也出现明显的下降。同时，苦荞粉添加量为15％时馒头感官品质较好。综合分析可知，添加量为15％时苦荞馒头仍具有较好的品质。Different amount of buckwheat flour was mixed into wheat flour. The kneading property, the mierostructure of the mixed flour dough and sensory quality of buckwheat steamed bread was studied. The results showed that, when the addition between 5% -15%, kneading dough time and peak area changed a little, the gluten network structure of protein in mierostrueture reduced a little, but when the addition to 20% , both kneading dough time and peak area reduced greatly, and the gluten network structure of pro- tein in microstructure decreased obviously. Buckwheat steamed bread had the good quality when 15% buckwheat flour was added. So the buckwheat steamed bread had a good quality when the adding amount was 15% through comprehensive analysis.

关 键 词：苦荞粉 揉混特性 微观结构 馒头品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]