彩色小麦粉复配技术对馒头品质的影响  

The effect of color wheat compound technology on steamed bread quality

作　　者：王伟[1] 苏东民[1] 陈志成[1] WANG Wei SU Dong-min CHEN Zhi-cheng(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2016年第10期47-49,共3页Cereals & Oils

基　　金：国家自然科学基金项目(31171789)

摘　　要：为了提高小麦食品的种类和营养价值,将4种原料粉按不同的比例进行复配,分析复配后彩色小麦复合粉的品质指标,确定最佳复配比例。将最佳比例复合粉按不同的添加量添加到小麦馒头中,分析复合粉的添加量对小麦馒头品质的影响。研究表明:黑麦∶绿麦∶蓝麦=2∶3∶1为彩色小麦复合粉的最优组合;当彩色小麦复合粉的添加量为40%时,小麦馒头品质最好。In order to improve the variety and nutritional value of wheat food, four kinds of raw material were mixed in different proportion, The quality index of color wheat mixed powder was analyzed and the optimum mix proportion was determined. And according to the different adding amount, adding the best proportion mixed powder to the wheat bread, the effect of the different adding amount of mixed powder on wheat quality of steamed bread was analyzed. The research showed that the optimal combination of rye, green wheat and blue wheat was 2 ： 3 ： 1 for the color wheat mixed powder and when the adding of wheat color mixed powder was 40%, quality of wheat bread was best.

关 键 词：彩色小麦 复配 馒头 感官评价 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]