添加挤压膨化燕麦粉对小麦面团性质及面包品质的影响  

Effect of the Addition of Extruded Oat Flours on the Properties of Wheat-oat-dough and Quality of Bread

作　　者：吉梦莹 周星杰 栾广忠[1] 彭飞[1] 藤田香织 辰巳英三[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]日本国际农林水产业研究中心

出　　处：《食品工业》2017年第11期91-95,共5页The Food Industry

基　　金：中日合作项目(K332021107)

摘　　要：为研究添加挤压膨化燕麦粉对小麦面团性质及面包品质的影响,将挤压膨化燕麦粉和燕麦生粉分别按照0%,8%,16%,24%和32%的比例添加到高筋小麦粉中,通过Mixolab2混合实验仪和质构仪测定面团的热机械学性质和拉伸特性,用扫描电子显微镜观察面团的微观结构。利用直接发酵法制作面包,测定面包的比容、全质构和硬化速率,并进行感官评价。结果表明,与添加相同量的燕麦生粉相比,添加挤压膨化燕麦粉后面团吸水率和稳定时间增加,面团的回生值、黏度、黏度崩解值和拉伸弹性降低。电镜结果表明,添加挤压膨化燕麦粉阻碍面筋结构的形成。添加挤压膨化燕麦粉后面包的比容和硬化速率下降,硬度、咀嚼性、弹性及回复性增加。当挤压膨化燕麦粉添加量为8%和16%时,感官评分高于添加相同量的燕麦生粉面包。To investigate the influence of the extruded oat flours on the characteristics of oat-wheat-dough and breads,extruded and non-extruded oat flours were added to wheat flours as the ratios of 0,8%,16%,24% and 32%,respectively.Thermomechanical and extension properties of wheat-oat-dough were measured using Mixolab2 and texture analyser,and the microstructure of dough was observed by scanning electron microscope（SEM）.A straight dough method was used for the preparation of breads,and specific volume,texture and sensory evaluation of breads was analyzed.The results showed that compared with nonextruded oat flours,the water absorption and stability increased,but the retrogradation value,viscosity,viscosity breakdown value and extensibility decreased with the addition of extruded oat flours.The addition of extruded oat flours prevented the glutenin from forming.Breads made from dough with added extruded oat flours had lower specific volume and hardening rate,as well as higher hardness,chewiness,springiness and resilience.The sensoryevaluation values were improved when the ratios of extruded oat flours were 8% and 16%.

关 键 词：燕麦 面团 挤压膨化 Mixolab2 拉伸 面包 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]