碾皮处理对全麦粉及馒头品质的影响  

Effects of debranning treatment on the quality of whole wheat flour and steamed bread

作　　者：张剑[1,2] 李雪杰 张岩岩 李梦琴 李坤[1] 常爽 艾志录 ZHANG Jian;LI Xuejie;ZHANG Yanyan;LI Mengqin;LI Kun;CHANG Shuang;AI Zhilu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Village,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]农业农村部大宗粮食加工重点实验室,河南郑州450002

出　　处：《河南农业大学学报》2020年第4期673-680,688,共9页Journal of Henan Agricultural University

基　　金：河南省科技攻关项目(202102110133);农业农村部大宗粮食加工重点实验室开放项目(DZLS01702)。

摘　　要：利用碾皮设备对小麦进行碾皮处理,对比普通小麦粉和不同碾皮时间下的全麦粉农药残留量、呕吐毒素含量、含砂量、干湿面筋含量、粉质特性、流变发酵特性、淀粉糊化特性以及馒头的品质指标来研究碾皮技术对全麦粉及馒头品质的影响。结果表明,随着碾皮时间的延长,小麦碾皮率逐渐升高,全麦粉中的农药残留量、呕吐毒素含量和含砂量呈现下降趋势;全麦粉精度和亮度增大,干湿面筋含量逐渐降低,但始终高于普通小麦粉,弱化度总体呈现下降趋势,全麦粉面团产气量和持气量呈现先增加后减小趋势,并在碾皮时间为20 s时达到最大,淀粉糊化特性总体呈增加趋势;全麦馒头的亮度、比容随着碾皮时间的延长逐渐升高,其感官评分在碾皮时间为20 s时最高。综上所述,碾皮处理在一定程度上提升了全麦粉和馒头的品质,碾皮时间为20 s时,全麦粉及其馒头的各项安全指标和品质特性均处于最佳状态。In order to study the effects of debranning treatment on the quality of whole wheat flour and steamed bread,the pesticide residues,deoxynivalenol,sand contents,dry and wet gluten contents,farinograph properties,rheological properties,viscosity of pasting properties and steamed bread characters of common wheat flour and whole wheat flour under different debranning time were determined and analyzed in this study.The results showed that with the extension of the debranning time,the debranning rate of wheat increased gradually,and the contents of pesticide residues,deoxynivalenol and sand tended to decrease.The precision and lightness of whole wheat flour increased gradually.The dry and wet gluten contents of whole wheat flour were gradually reduced,but were always higher than that of the common wheat flour.The weakness tended to decrease as a whole.The gas production and holding capacity of dough first increased and reached the maximum when the debranning time was 20 s,then decreased.The viscosity of pasting properties of whole wheat flour increased roughly.The lightness and specific volume of steamed bread were increased gradually and its sensory score was higher than that of the control,especially when the debranning time was 20 s.To sum up the debranning treatment improved the quality of whole wheat flour and steamed bread to a certain extent.The safety parameters and quality properties of whole wheat flour and its steamed bread were in an optimal state when the time of debranning treatment was 20 s.

关 键 词：碾皮 全麦粉 馒头 安全指标 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]