黑米粉对小麦粉面团特性及馒头质构特性的影响  

Effect of Black Rice Flour on the Dough Characteristics of Wheat Flour and the Texture Characteristics of Steamed Bread

作　　者：石晶红 朱效兵 SHI Jinghong;ZHU Xiaobing(Agronomy Inner Department of Hetao College,Bayannur 015000)

机构地区：[1]河套学院农学系,巴彦淖尔015000

出　　处：《食品工业》2021年第4期214-217,共4页The Food Industry

基　　金：河套学院重点项目(编号:HYZZ201928)。

摘　　要：利用混合实验仪、快速黏度分析仪和质构仪研究不同添加量的黑米粉对小麦面团特性和馒头质构特性的影响。结果表明,随着黑米粉添加量增加,面团吸水率、形成时间、稳定时间逐渐减小,蛋白质弱化度逐渐升高;峰值黏度、最低黏度、糊化时间先增大后减小,最终黏度、回生值、糊化温度逐渐增大;馒头的硬度、咀嚼性增大,弹性、内聚性和回复性降低。黑米-小麦混合粉的粉质特性与馒头的质构特性高度相关,可在一定程度上对黑米馒头的品质进行预测。为提高黑米粉的利用率和馒头的营养价值,参考馒头用小麦粉的标准和感官评价结果,得出黑米粉的添加量不宜超过20%。The effects of different amounts of black rice flour on the dough characteristics of wheat flour and the texture characteristics of steamed bread were studied using a mixed experimenter, rapid viscosity analyzer and texture analyzer. The result showed that with the addition of the black rice flour increased, the dough water absorption rate, formation time and stabilization time stability gradually decreased, while protein weakening degree gradually increased. The peak viscosity, minimum viscosity and gelatinization time firstly increased and then decreased, and the final viscosity, regeneration value and gelatinization temperature gradually increased. The hardness and chewability of steamed bread increased, and the elasticity, cohesion and recovery decreased. The rheological characteristics of the black rice-wheat mixed flour were highly correlated with the texture characteristics of its steamed bread, which could predict the quality of the black rice steamed bread to a certain extent. In order to improve the utilization rate of black rice flour and the nutritional value of steamed bread, referring to the standard of wheat flour for steamed bread and the results of sensory evaluation, it was concluded that the amount of black rice flour added should not exceed 20%.

关 键 词：黑米粉 粉质特性 糊化特性 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]