花卷感官指标与面团流变学特性的相关性研究  

The Correlation Research on Sensory Index of Steamed Roll and Rheological Properties of Flour Dough

作　　者：王娅莉 连惠章 王凯 张印 李秀秀 杨坤 WANG Ya-li;LIAN Hui-zhang;WANG Kai;ZHANG Yin;LI Xiu-xiu;YANG Kun(Wuxi Huashun Minsheng Food Co., Ltd., Wuxi 214151, Jiangsu, China)

机构地区：[1]无锡华顺民生食品有限公司,江苏无锡214151

出　　处：《食品研究与开发》2018年第10期87-90,98,共5页Food Research and Development

基　　金：江苏省科技项目(BE2016309);无锡市科技发展资金项目(CLE02N1706)

摘　　要：为探讨花卷感官指标与面团流变学特性的关联性,对12种面粉制作的花卷进行感官评定,利用粉质仪和拉伸仪测定面团流变学特性,对花卷的感官指标与流变学参数进行相关性分析。结果表明,面粉在不同加水量下制作花卷品质差异性大,在最适加水量下可实现最佳品质,不同面粉制作花卷的最适加水量和花卷品质差异明显。通过相关性分析发现,花卷的口感风味及组织形态与面团的形成时间和稳定时间负相关,与拉伸阻力和拉伸比例正相关,咀嚼性与稳定时间和弱化度正相关,面团形成时间在1.95 min^2.42 min,稳定时间在3.73 min^6.18 min,拉伸比例在1.8 BU/mm^2.2 BU/mm的面粉有利于制作良好品质的花卷。In order to explore the correlation on sensory index of steamed roll and rheological properties of flour dough,by sensory evaluating steamed roll made by 12 kinds of flour,the rheological properties of flour dough was measured by Brabender farinogragh and extensigraph,and the correlation of sensory index of steamed roll and rheological properties was also investigated. The results showed that flour could make different characters of steamed roll with different water addition and achieve the best quality under the optimum water addition. The optimal amount of water and the quality of steamed roll made by different flour had significant difference. By correlation analysis,taste flavor and form of organization had negative correlation with the formation time,stability time and significant positive correlation with stretching resistance and stretching ratio. The chewiness had positive correlation with stability time and degree of softening. The characteristics of formation time 1.95 min-2.42 min,stability time 3.73 min-6.18 min and stretching ratio 1.8 BU/mm-2.2 BU/mm was useful to make a high-quality steamed roll.

关 键 词：花卷 感官指标 流变学特性 相关性 粉质仪 拉伸仪 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]