高粱粉对小麦粉面团pH和体积品质的影响  

Effect of Sorghum Powder on the pH and Volume Quality of Wheat Flour Dough

作　　者：李忍 姜鹏 王长远[1,2] 李志江 阮长青[1,2] 张东杰 LI Ren;JIANG Peng;WANG Changyuan;LI Zhijiang;RUAN Changqing;ZHANG Dongjie(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province,Daqing 163319;National Coarse Cereals Engineering Research Center,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江省农产品加工与质量安全重点实验室,大庆163319 [3]国家杂粮工程技术研究中心,大庆163319

出　　处：《食品工业》2020年第12期24-27,共4页The Food Industry

基　　金：国家重点研发计划“杂粮食品精细化加工关键技术合作研究及应用示范”(编号:2018YFE0206300);黑龙江省杂粮产业技术协同创新体系杂粮食品加工技术协同创新岗;优势特色学科资助项目(编号:黑教联[2018]4号);黑龙江八一农垦大学“三横三纵”科研团队支持计划——杂粮营养与质量安全创新团队(编号:TDJH201806)。

摘　　要：为拓展高粱在主食中的应用,通过单因素试验,优化高粱小麦混合粉面团最佳基础配方,在此基础上测定高粱粉添加量、酵母添加量、醒发温度、食盐添加量和糖添加量对面团体积、p H的影响以及质构特性等指标,探究高粱粉对小麦粉面团品质的影响。结果表明,高粱粉添加量10%、酵母添加量1.6%、食盐添加量1.5%的面团稳定性和持气性较好,面团咀嚼度、回复性和弹性适中;醒发温度在28~30℃时,面团发酵时间缩短。研究结果为高粱在面团中应用提供了基础数据。Single factor experiment was conducted to optimize the optimal basic formula of sorghum wheat flour dough mixture for the application of coarse cereals in food.Addition amounts of sorghum powder,yeast,proofing temperature,salt and sugar were measured with the factors of dough volume,pH and texture characteristics to investigate the effect of sorghum flour on wheat flour dough quality.The results showed that the dough stability and air-holding properties of the dough were good,and the chewiness,resilience and elasticity of the dough were moderate when the addition amount of sorghum powder was 10%,the addition amount of yeast was 1.6%and the addition amount of salt was 1.5%.The fermentation time was shortened when the rising temperature was 28-30℃.Therefore,the research present basic data support for sorghum in food industry.

关 键 词：高粱粉 面团 PH 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]