加工精度对小麦粉品质及面团特性的影响  

The influence on the quality and dough properties of wheat flour with different processing precision

作　　者：宋琛琛 韩小贤[1] 田小慧[1] 郑学玲[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2017年第7期159-164,共6页Food Science and Technology

基　　金：公益性行业(农业)科研专项经费项目(201303070);国家自然科学基金项目(U1404331)

摘　　要：采用基础粉混合法配制11种不同加工精度的小麦粉,对小麦粉的基本理化指标、溶剂保持能力、面团发酵特性和吹泡稠度特性进行研究。实验结果表明:加工精度的降低对小麦粉的品质特性和面团特性整体造成负面影响。出粉率为40%~76%的小麦粉,湿面筋含量、降落数值、面团发酵特性和吹泡稠度特性等指标在较小区间内出现波动。综合各种指标,出粉率为40%~76%的小麦粉,小麦粉品质和面团特性有减弱趋势,但其数值相差不大,整体有利于馒头的制备;在出粉率超过80%时,小麦粉中加入的麸皮使小麦粉品质和面团特性明显变差。The present study was to investigate the basic physical and chemical properties of wheat flour, the solvent retention capacity and research the characteristics of dough fermentation, the characteristics of consistency of blowing bubbles using the wheat flour with 11 kinds of processing precision prepared by the base flour mixing method. The results showed that, quality of wheat flour, fermentation characteristics of dough and the consistency of blowing bubbles showed a tendency of variation with the reduction of the processing precision. The flour quality and dough properties were not quite different when flour extraction rates were 40%-76%. The quality of wheat flour and dough characteristics had weakening trend. Those flour had good quality and were good for flour products＇s preparation. The flour quality and dough properties became worse when the flour extraction ratesexceeded 80%.

关 键 词：加工精度 小麦粉品质 发酵特性 吹泡-稠度特性 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]