脱皮对不同筋力小麦粉及其馒头品质的影响  

Debranning on the Qualities of Wheat Flour and Steamed Bread with Different Gluten Strength

作　　者：孙月 张慧[1] 王文涛[1] 孙婵婵 侯汉学[1] 张锦丽[1] Sun Yue;Zhang Hui;Wang Wentao;Sun Chanchan;Hou Hanxue;Zhang Jinli(College of Food Science and Engineering,Shandong Agricultural University,Engineering and Technology Center for Grain Processing of Shandong Province,Taian 271018)

机构地区：[1]山东农业大学食品科学与工程学院,山东省粮食加工技术工程技术研究中心,泰安271018

出　　处：《中国粮油学报》2021年第2期9-15,共7页Journal of the Chinese Cereals and Oils Association

基　　金：山东省重点研发计划(2019GNC106008)。

摘　　要：对小麦进行适度脱皮,既能去除粗纤维和表面污染物,还能较好的保留微量营养素。以高筋、中筋和低筋小麦为原料,研究4%脱皮率对不同筋力小麦粉及其馒头品质的影响。结果表明,高筋和低筋小麦脱皮后糊化参数均有所提高,而中筋小麦有所下降;脱皮后,高筋、中筋和低筋小麦粉破损淀粉质量分数分别增加了6.0%、2.6%和4.2%;高筋和低筋小麦粉烷基间苯二酚质量分数分别降低了4.1%和11.4%,中筋小麦粉增加了9.2%;脱皮后,高筋、中筋、低筋小麦粉馒头的比容分别增加了0.023、0.017、0.049 mL/g,高径比分别下降了0.066、0.038、0.031,馒头表面和内部亮度值增加,馒头色泽得到明显改善,综合感官评分提高。Moderate debranning of wheat grains cannot only remove crude fiber and surface contaminants,but also retain the micronutrients in wheat bran.With the high gluten,medium gluten and low gluten wheat as raw materials,the effects of 4%debranning degree of different wheat varieties with various gluten strength on the qualities of flour and steamed bread were investigated.The result showed that the pasting parameters of the high and low gluten strength flours increased while those of medium gluten strength flour decreased.After debranning,the damaged starch content of high,medium and low gluten strength flours increased by 6.0%,2.6%and 4.2%,respectively.ARs content of high and low gluten strength flours decreased by 4.1%and 11.4%,while medium gluten strength flour increased by 9.2%.After debranning,the specific volume of the steamed breads from three wheat varieties increased by 0.023,0.017 and 0.049 mL/g,respectively.The height/diameter ratio decreased by 0.066,0.038 and 0.031,respectively.At the same time,the surface and internal light value of steamed bread increased,the color of steamed bread significantly improved and the comprehensive sensory scores of steamed breads increased after debranning.

关 键 词：脱皮 小麦粉 筋力 馒头 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]