基于灰分含量的累积出粉率对小麦粉及馒头品质的影响  

Effect of flour yield accumulated via ash content on quality of wheat flour and steamed bread

作　　者：张娇娇 王香玉[1] 赵仁勇[1] 柳先知 田双起[1] 王新伟[1] 牛永武 娄海伟 ZHANG Jiaojiao;WANG Xiangyu;ZHAO Renyong;LIU Xianzhi;TIAN Shuangqi;WANG Xinwei;NIU Yongwu;LOU Haiwei(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Qingdao Haikejia Intelligent Equipment Technology Co.,Ltd.,Qingdao 266000,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]青岛海科佳智能装备科技有限公司,山东青岛266000

出　　处：《河南工业大学学报（自然科学版）》2021年第5期12-20,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家重点研发计划项目(2018YFD0401000)。

摘　　要：为探究累积出粉率对小麦粉及馒头品质的影响,测定了制粉生产线上179种系统粉的流量及灰分含量,基于灰分含量配制出不同累积出粉率的小麦粉,测定其理化特性、营养特性、安全性以及面团的流变学特性、馒头食用品质。结果表明:当累积出粉率为55.1%~70.0%时,面团的发酵流变学特性、馒头比容和质构特性没有显著性差异,但与全麦粉相比,小麦粉中矿物质和维生素含量较低,损失率较大;当累积出粉率大于75.0%时,小麦粉中矿物质和维生素显著增加,损失率下降;当累积出粉率大于77.9%时,面团的流变学特性显著变差,馒头的L、比容和感官评分显著降低,硬度增大,菌落总数和重金属含量显著上升。因此,采用累积出粉率为75.0%~76.4%的小麦粉,不仅制作的馒头食用品质较为理想,同时也避免了小麦中营养组分的过度流失,提高了小麦的利用率。To explore the effect of cumulative flour yield on quality of wheat flour and steamed bread,in this study,the flow rates of 179 flourstreams on the flour milling production line were measured and their ash content was analyzed.Based on the ash content,wheat flour with different cumulative yield was prepared.The effects of cumulative flour yields on physicochemical,nutritional properties of flour,rheological properties of dough,L value,specific volume,textural properties,and sensory evaluation of steamed bread,were investigated.The results showed that when the cumulative flour yield was in the range of 55.1%-70.0%,there was no significant difference among the fermentation rheological properties of dough,specific volume,and textural properties of steamed bread,but the content of minerals and vitamins in wheat flour was lower,compared to whole wheat meal.When cumulative flour yield was higher than 75.0%,the content of minerals and vitamins was increased significantly and the loss rates were decreased with the increase of flour yield.When cumulative flour yield was higher than 77.9%,the mixing tolerance,elasticity and strength of dough were weakened,the L value,specific volume,and sensory evaluation of steamed bread were decreased significantly.Furthermore,the hardness of steamed bread,total plate counts and heavy metals in wheat flour were increased significantly,which would have negative effects on physicochemical properties,safety and eating quality of wheat flour,as well as the production of steamed bread.Therefore,the eating quality of steamed bread was still desirable when cumulative flour yield was in the range of 75.0%-76.4%,and the utilization efficiency of wheat resources was improved.Furthermore,using properly processed wheat flour and increasing flour yield would avoid excessive loss of nutrient components in wheat,and promote the in-depth utilization of wheat resources.

关 键 词：小麦粉 累积出粉率 灰分含量 馒头 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]