青稞添加量对面团热机械学性质及馒头品质的影响  

Effects of Hull-less Barley on the Thermomechanical Property of Dough and the Properties of Steam Bread

作　　者：张慧娟[1,2] 黄莲燕 王静[1,2] 刘英丽[1,2] 龚凌霄[1,2] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心(北京工商大学),北京100048 [2]航天营养与食品工程重点实验室,北京100094

出　　处：《中国食品学报》2016年第4期104-112,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31401522和31271976);北京市教育委员会面上项目(KM201510011006);航天营养与食品工程重点实验室开放课题(No.SNFE-KF-15-03)

摘　　要：探究不同青稞粉添加量对馒头预混合粉面团热机械学特性及馒头品质的影响,结果表明：随着青稞粉添加量的增大,面团的湿面筋含量下降,吸水率提高了3.6%～7.0%,蛋白质弱化度（C1-C2值）先增大后减小（-5.1%～10.2%）,面筋蛋白质的弱化速度（α值）先减小后增大（-20.0%～20.0%）,面团稳定时间先缩短后延长,淀粉糊化速度（β）和蒸煮稳定性（C4/C3）随青稞粉添加量的增大降低,回值（C5-C4）降低了33.3%～41.2%;随青稞粉添加量的增大,馒头的感官评分及质构评价整体均呈下降趋势。The effects of the addition of hull-less barley on the thermomechanical property of dough and the properties of steam bread were investigated. The addition of the hull-less barley decreased the wet gluten content and increased dough water absorption by 3.6%～7.0%. The protein weakening degree（C1-C2value） increased at first and then decreased（-5.1%～10.2%）. Meanwhile, the protein breakdown rate（α value） decreased at first and then increased（-20.0%～20.0%）, and the stabilization time had the same tendency. The addition of hull-less barley also decreased the gelatinization rate（β value） and cooking stability（C4/C3） and the starch retrogradation degree（C5-C4value） decreased 33.3%～41.2%with the increasing addition of hull-less barley. The addition of the hull-less barley decreased the sensory evaluation and texture parameters of steamed bread.

关 键 词：青稞 热机械学性质 面团 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]