不同小麦粉质特性及其吐司面包的加工品质研究  

Qualitative Characteristics of Different Wheat Flour and Research on Toast of Processing Quality

作　　者：彭凌[1] 周栎[1] 杨仕雷[2] 杨远华 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]西南科技大学小麦研究所,四川绵阳621010 [3]四川省绵阳市仙特米业有限公司,四川绵阳621000

出　　处：《安徽农业科学》2017年第3期104-107,共4页Journal of Anhui Agricultural Sciences

基　　金：2016-2017年西南科技大学实验技术及教改项目(16syjs-18;16xn0058)

摘　　要：[目的]探讨绵阳周边区域5种小麦的粉质特性及其在面包加工中的应用,为企业生产加工提供依据。[方法]通过对吐司面包加工品质的比较,筛选出麦粉搭配的最适限量及最佳工艺。[结果]吐司面包加工时最适的麦粉添加范围为1%~40%;最适加工工艺参数:面团组成为混合麦粉100 g,白砂糖15 g,鸡蛋20 g,高活性干酵母3 g,食盐2 g,奶粉8 g,水35 g,黄油9 g;2次醒发条件分别为30℃、60 min、RH 60%和38℃、50 min、RH 70%;烘烤条件为温度分上火190℃、下火180℃,时间30 min。所得吐司面包的水分在34%~36%,比容3.04~4.18 m L/g,酸度1.5~2.0°T,酸价(KOH)≤1.6 mg/g,过氧化值(以脂肪计)≤0.13 g/g。[结论]该试验所得最适加工工艺下制得的面包外表因麦粒麸皮着色不同而略有差异,呈棕黄色或浅黄色,面包芯柔软,纹理清晰,口感良好,有浓郁的麦香,营养丰富。[ Objective ] To dicuss five kinds of wheatg powder quality features and utilization around Mianyang area, provide basis for enter- prises production and processing. [ Method] According to bread processing quality comparison, the optimal limit and process of wheat flour were selected. [ Result ] Wheat flour with optimum limited in the range of 1% -40% ;the optimal processing technological parameter for toast is that dough composition： hybrid wheat flour 100 g, granulated sugur 15 g, eggs 20 g, highly active dry yeast for 3 g, salt 2 g, milk powder 8 g, water 35 g and 9 g of butter;two awake conditions： 30 ℃, 60 rain, RH 60% ;38 ℃, 50 rain, RH 70% ;baking conditions： the temperature： irritated, 190℃, under 180 ℃ ,fire time 30 rain. The toast of moisture is 34% -36% , specific volume of 3.04 -4.18 mL/g, acidity 1.5 -2.0° T and acid volue （KOH） ≤1.6 mg/g, peroxide vale （fat） ≤0.13 g/g. [ Conclusion ] Because wheat bran coloring, bread appearance looks slightly different, presents a tan or light yellow, soft bread core, clear texture, good taste, strong wheat fragrance and rich nutrition.

关 键 词：麦粉 粉质特性 吐司面包 加工品质 

分 类 号：S512.1[农业科学—作物学] TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]