脱皮率对小麦粉、面团及馒头品质的影响  

The influence of debranning degrees on the quality of wheat flour, dough and steamed bread

作　　者：吴青兰 江昊 郭鑫 张国权[1] WU Qing-lan;JIANG Hao;GUO Xin;ZHANG Guo-quan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学食品科学与工程学院

出　　处：《粮食与油脂》2019年第10期46-50,共5页Cereals & Oils

基　　金：国家重点研发项目(2017YFD0400900)

摘　　要：对小麦籽粒进行脱皮处理,研究脱皮率对小麦粉、面团及馒头品质的影响。结果表明:随脱皮率的增加,小麦粉的蛋白质和可溶性膳食纤维含量呈先上升后下降的趋势,在脱皮率为6%时达到最高值;面团的黏度崩解值下降,回生值和蒸煮稳定性升高,扫描电镜图显示面筋网络的排列更均匀致密;馒头的综合感官评分增加,硬度、胶着性和咀嚼度下降,内聚性和回复性上升。脱皮率为0%~6%时面团和馒头的品质明显改善,在6%~12%时其品质提升幅度减缓。6%脱皮率能有效保留小麦粉的营养物质,改善馒头的品质,是较理想的脱皮程度。A debranning process was applied to wheat grain.The effects of debranning degrees on the quality of wheat flour,dough and steamed bread were studied.The results showed that with the increasing of debranning degree,the content of protein and soluble dietary fiber of wheat flour increased first and then decreased,reaching the highest value at debranning degree of 6%;the breakdown viscosity of the dough reduced,the setback value and cooking stability increased,and scanning electron micrograph showed that the gluten network was arranged more evenly;the comprehensive sensory score of the steamed bread was increased,the hardness,gumminess and chewiness were decreased,and the cohesiveness and resilience were increased.The quality of the dough and steamed bread was significantly improved when the debranning degree was increased from 0%to 6%,and the quality improvement was slowed when the debranning degree was increased from 6%to 12%.The 6%debranning degree can effectively retain the nutrients in the wheat flour and improve the quality of the steamed bread,which is an ideal degree of debranning.

关 键 词：脱皮率 小麦粉 面团 馒头 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]