面粉特性对荞麦馒头预拌粉品质的影响  

Effect of wheat flour characteristics on the quality of buckwheat Chinese steamed bread premix

作　　者：郑玉娇 郭晓娜[1] 朱科学[1] Zheng Yu-jiao;Guo Xiao-na;Zhu Ke-xue(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2019年第3期27-32,40,共7页Food and Machinery

基　　金：国家重点研发计划课题(编号:2018YFD0401003);江苏省"六大人才高峰"高层次人才资助项目(编号:NY-009)

摘　　要：测定8种不同面粉的基本性质、面团流变特性、发酵特性,并用其制备成荞麦馒头预拌粉制作荞麦馒头,通过测定荞麦馒头的比容、质构特性、感官品质等指标,探究面粉特性对荞麦馒头预拌粉品质的影响。试验结果表明:湿面筋含量在33%～34%,蛋白质含量在11%～12%的面粉其蛋白质弱化度较小,面团形成时间和稳定时间较长,面团的持气率较好,面团开始漏气时间较晚;对应编号制作的荞麦馒头比容较大,硬度、弹性、咀嚼性适中,感官评价总分较高;灰分<0.4g/100g的面粉制作的荞麦馒头表面颜色光亮、色泽均匀。综上可得:湿面筋含量在33%～34%,蛋白质含量在11%～12%,吸水率在58%～60%,灰分<0.4g/100g的面粉制作的荞麦馒头品质较好,比较适合制备荞麦馒头预拌粉。The basic properties,dough rheological properties and fermentation characteristics of 8 different wheat flours were determined,and the buckwheat Chinese steamed bread(CSB)was prepared by using the buckwheat CSB premix prepared by the method.The specific volume,texture characteristics and sensory quality of the buckwheat CSB were determined.To explore the effect of wheat flour characteristics on the quality of buckwheat CSB premix.The results showed that wheat flour of the content of wet gluten was between 33% and 34%,the protein content was between 11% and 12% had less protein weakening,the dough formation time and stability time were longer,and the dough retention rate was better,the gas leakage time of dough late.The buckwheat CSB produced by the corresponding number has a larger specific volume,moderate hardness,elasticity and chewiness,and the sensory evaluation has a higher total score.The surface of the buckwheat CSB made from flour with an ash content of less than 0.4 g/100 g is bright and uniform in color.The above results are as follows:the wet gluten content is between 33% and 34%,the protein content is between 11% and12%,the water absorption is between 58% and 60%,and the ash content is less than 0.4 g/100 g.The buckwheat CSB produced is of good quality and is suitable for preparing buckwheat Chinese steamed bread premix.

关 键 词：面粉 流变特性 发酵特性 荞麦馒头 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]