面粉中淀粉及其组分对馒头质构特性影响的研究  

Study on the Relationship between Starch Components and Texture Characteristics of the Steamed Bread

作　　者：付苗苗[1] 

机构地区：[1]河南工业贸易职业学院,河南郑州450012

出　　处：《食品研究与开发》2015年第9期20-23,共4页Food Research and Development

摘　　要：取10种不同品种的小麦面粉做为实验样品,分别测定各面粉的淀粉、直链淀粉、支链淀粉含量及破损淀粉含量,并取各种面粉进行馒头的实验室蒸制,利用物性测试仪对馒头的硬度、弹性、粘聚性、咀嚼度等质构参数进行测定,用以研究面粉中淀粉、淀粉组分及破损淀粉对馒头质构特性及馒头总评分的影响。10 different varieties amylopectin content and damag of wheat flour are as experimental samples, the flour starch, the amylase, the ed starch content were determinated respectively, and then make the steamed bread using every kind of flour. The texture parameters including hardness, cohesiveness, elasticity, chewing feeling of the steamed bread were tested by a texture analyzer. The effects of starch in the flour, starch components and the damage starch on the texture characteristics and the total score of the steamed bread were studied in the paper.

关 键 词：面粉 淀粉 馒头 质构参数 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]