小麦粉品质对北方馒头感官评分的影响  

Effects of wheat flour quality on Chinese northern steamed bread sensory score

作　　者：高新楼[1] 史芹[1] 陈华[1] 刘劲哲[1] 郜惠苹[1] 

机构地区：[1]郑州市农林科学研究所,河南郑州450005

出　　处：《粮食与饲料工业》2016年第8期37-39,共3页Cereal & Feed Industry

基　　金：郑州市科技攻关计划项目（121PPTGG444）.

摘　　要：选用8个普通小麦与1个糯小麦品种配粉,并制作北方馒头,按照 SB/T 10139-93《馒头用小麦粉》对馒 头进行感官评价,研究小麦品质对馒头感官评分的影响.通过小麦粉品质与馒头感官品质之间的相关性分析表 明,馒头总评分与小麦粉的白度、弱化度、衰减值呈正相关,与其他品质指标呈负相关,但都没有达到显著水平. 糯小麦粉制作的北方馒头评分较低,而当糯小麦与非糯小麦配比为1 ： 9 时馒头的感官评分最高.Selecting 8 kinds of common wheat and 1 kinds of waxy wheat, milling and blending with a proporation to prepare Chinese northern steamed bread, we studied the effects of flour quality on the sensory seore of steamed bread,according to SB/ T 10139 93 wheat flour for steamed bread. Through the correlation analysis between wheatvar iety quality and steamedbread quality,the results showed thatf the total scors of steamed bread was positively correlated with the flour whiteness, weakening degree and attenuation value, and negatively corfelated with other quality indexes but they did not reach the signifi-cant level. The sensory score of steamed bread made by waxy flour was yery low. The score of steamed bread was the highest when the ratio of waxy wheat and non-waxy wheat was about 1 ： 9.

关 键 词：糕小麦 配粉 馒头 品质 感官评分 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS211.2[轻工技术与工程—食品科学与工程]