气流分级对萌动小麦粉制品品质的影响  

Effect of airflow classification on the quality of germinated wheat flour products

作　　者：王宝婷 郭祯祥[1] 郭嘉[1] 冯春露 林江涛[1] WANG Baoting;GUO Zhenxiang;GUO Jia;FENG Chunlu;LIN Jiangtao(College of Food Science and Technology,Henan University of Technology,Zhengzhou450001)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《食品科技》2019年第7期196-201,共6页Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0401000);国家自然科学基金项目(31471675);河南省重大科技专项(141100110900)

摘　　要：为明确气流分级对萌动小麦粉制品品质的影响,以正常粉、萌动粉和F1为原料蒸制馒头,并比较其馒头的比容、高径比、色差、感官评价及质构;以2种市售蛋糕专用粉、F2为原料烤制蛋糕胚;以2种市售油条专粉、F3为原料炸制油条,并比较其制品在感官评价、质构方面的差别。结果表明,虽然F1馒头颜色较暗,但内部品质与正常粉无异,说明F1可以作为馒头粉使用;F2蛋糕胚、F3油条与市售专用粉制品对比分析可知,其外观及内部品质至少与一种市售专用粉无显著差异,说明F2、F3可以分别作为蛋糕粉、油条粉使用。In order to clarify the influence of airflow classification on the quality of germinated wheat flour products,steamed bread was made from normal flour,germination flour and F1.The specific volume,height-diameter ratio,color difference,sensory evaluation and texture of the steamed bread were compared.Two kinds of cake flour and F2 were used to bake cake embryo.2 kinds of commercial fritters and F3 were used to fry deep-fried dough sticks,and comparing the differences in sensory evaluation and texture of the products.The results showed that although the color of F1 steamed bread is darker,the internal quality is the same as normal flour,indicating that F1 can be used as steamed bread flour;F2 cake embryo,F3 deep-fried dough sticks were compared with the commercially available special flour products,it can be seen that the appearance and internal quality are not significantly different from at least one commercially available special flour,indicating that F2 and F3 can be used as cake flour and fried dough sticks respectively.

关 键 词：气流分级 萌动小麦粉 粒度 制品 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]