剥皮制粉方法对馒头品质及风味的影响  

EFFECT OF POLISHED-GRADED ON THE QUALITY AND FLAVOR OF WHEAT STEAMED BREAD

作　　者：王才才[1] 王崇崇 王晓曦[1] 马森[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2016年第6期39-46,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31571873;31301594);现代农业产业技术体系建设专项(CARS-03-01);河南省科技成果转化计划(农业领域)项目(142201110030);河南工业大学"省属高校基本科研业务费专项资金"项目(2014YWQQ02)

摘　　要：采用精米机碾削得到不同剥皮率小麦,研磨成粉,采用固相微萃取-气质联用技术,测定馒头挥发性物质,研究剥皮率与馒头品质及其挥发性化合物的关系。结果表明:剥皮制粉小麦粉面团具有正常的产气能力,但透气度高,发酵能力有限。随着剥皮率的增加,馒头比容、回复性、黏聚性、弹性等呈先增加后降低的趋势,馒头硬度、胶黏性、咀嚼性呈先降低后升高的趋势。小麦粉馒头中共检测到挥发性化合物有62种,其中醇类5种,酮类3种,醛类7种,酯类5种,苯环类8种,烃类31种,杂环化合物2种,其他化合物1种。小麦粉馒头中主要挥发性物质为醇类和醛类,烷烃类的物质种类较多,但是阈值较高,一般无特征风味。Wheat flour prepared by polished-graded processing has its unique functional and nutritional properties, and contains more cortex and germ part compared with conventional milling process. The present study was to investigate the effect of polished-graded on the quality and flavor of wheat steamed bread. The different polished-graded wheat was obtained by rice polisher. Solid-phase micro extraction （SPME）coupled with gas chromatograph-mass spectrometry （GC-MS） was used to determine the volatile compounds of steamed bread, and the relationships between polished graded ratio and steamed bread qualities as well as volatile components were analyzed. The results showed that polished-graded milling wheat flour dough had normal gas production capacity,but with higher gas permeability and limited fermentation ability. The specific volume,resilience, cohesiveness, resilience of steamed bread were increased first and then decreased with the increasing of wheat polished-graded ratio, while the hardness, gumminess and chewiness had opposite trend. A total of 62 kinds of volatile compounds were identified in wheat steamed bread, of which 5 kinds of alcohols, 3 kinds of ketones, 7 kinds of aldehydes, 5 kinds of ester, 8 kinds of aromatic, 31 kinds of hydrocarbons, 2 kinds of heterocyclics and 1 kind of other compound. The main volatile compounds in wheat steamed bread were alcohols and aldehydes. The hydrocarbons had no characteristic flavor because of the relative high threshold, though the kinds were abundant.

关 键 词：小麦剥皮率 面粉 馒头品质 挥发性化合物 

分 类 号：TS201.2[轻工技术与工程—食品科学]