燕麦全粉对面团特性及馒头品质的影响  

Effect of whole-oat flour on dough properties and quality of steamed bread

作　　者：王杰琼[1] 钱海峰[1] 王立[1] 张晖[1] 齐希光[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2016年第3期42-49,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31471617);国家"十二五"科技支撑项目(2012BAD37B08-3);常熟市科技计划项目(CN201406)资助

摘　　要：以不同比例（0%~50%）的燕麦全粉替代小麦面粉,通过粉质、拉伸、快速黏度分析、旋转流变、F3-发酵流变、面团p H值的测定及质构分析等手段研究了混合面团的流变学特性、发酵特性及馒头的质构品质。结果表明：随着燕麦全粉替代比例的增加,混合粉的湿面筋含量显著降低,面团的吸水率增大,形成时间和稳定时间先增大后减小,弱化度逐渐增大,最大拉伸阻力和拉伸比例先降低后升高,延伸度逐渐降低;混合粉的峰值黏度、回生值、糊化温度及面团的弹性、黏性模量都随燕麦全粉的加入而逐渐增大;面团的持气性逐渐降低,漏气时间提前;燕麦全粉的加入使面团的p H值增大,使酵母及乳酸菌等的代谢受到了影响;燕麦全粉的替代比例小于20%时,混合粉仍具有较好的加工特性,更高含量燕麦全粉的加入将会导致馒头的比容和弹性显著降低,硬度明显增大。To study the influence of whole-oat flour on the rheological,fermentation properties of dough and the quality of steamed bread,wheat flour was substituted with whole-oat flour at different ratios（ 0% ~ 50%）. The farinose quality and extensibility,pasting properties,dynamic rheological properties,fermentation properties of dough and quality of steamed bread were analyzed. Results revealed that the addition of whole-oat flour affected corresponding decrease in wet gluten of oat-wheat mixed flour. In addition,the water absorption capacity and the softening degree of mixed flour were increased; the dough forming time and the stability of dough were increased first and then decreased with the increase of whole-oat flour substitution. A decrease followed by an increase in the extension resistance and stretching ratio and a significant decrease in the extensibility were observed with the increasing of the substitution. Meanwhile,the final viscosity,retrogradation value,pasting temperature and the viscoelastic moduli（ G＇ and G＇） all increased with the increase of the substitution. The gas holding properties of dough decreased and the startup time of air leakage was shortened. Dough p H was increased,and the metabolism of yeast and lactobacillus was affected by the substitution. The mixed flour still had good processing properties when whole-oat flour replacement ratio was less than 20%,while higher substitution would significantly decrease the specific volume and springiness and increase the hardness of steamed bread.

关 键 词：燕麦全粉 面团 流变学特性 发酵特性 馒头 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]