苦荞麸皮粉添加量对面团性质及馒头品质的影响  

Effect of tartary buckwheat bran powder on dough characteristic and steamed bread quality

作　　者：韩畅 林江涛[1] 岳清华[1] 苏东民[1,2] HAN Chang;LIN Jiangtao;YUE Qinghua;SU Dongmin(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450000,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450000 [2]郑州轻工业大学食品与生物工程学院,河南郑州450000

出　　处：《食品与发酵工业》2022年第7期140-145,共6页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0401001);河南省科技厅重大专项(141100110900)。

摘　　要：为研究苦荞麸皮粉对面团加工性能及馒头品质的影响,利用核磁共振成像分析仪、粉质仪及扫描电镜等设备,探究添加不同比例苦荞麸皮粉对混粉面团水分分布、粉质拉伸特性、微观结构和馒头品质的影响。结果表明,当混粉中苦荞麸皮粉所占比例增加时,面团中弱结合水含量下降,自由水含量增加;吸水率降低,形成时间和稳定时间呈先下降后上升的趋势,弱化度则先增加后降低;面团延伸度在醒发90、135 min时,随苦荞麸皮粉添加量的上升逐渐减小,拉伸面积、拉伸阻力和拉伸比例先下降后上升;扫描电镜图显示面团面筋结构随苦荞麸皮粉的添加被逐渐破坏。随着苦荞麸皮粉添加比例的上升,馒头的弹性、回复性和比容逐渐下降。总体来看,苦荞麸皮粉的添加会使面团加工性能及馒头品质降低,在不经过改良时,苦荞麸皮粉添加比例<10%时馒头具有较好品质。The aim of this study was to learn the effects of tartary buckwheat bran powder on dough processing properties and steamed bread quality.An NMR imaging analyzer,farinograph and scanning electron microscope were used to explore the effects of adding different proportions of tartary buckwheat bran powder on the moisture distribution,silty properties,tensile characteristics,microstructure and quality of steamed bread.The results showed that with the proportion of tartary buckwheat bran powder in the mixed flour increases,the weakly bound water content in the dough decreased,however,the free water content increased.The water absorption rate decreased,the development time and stable time showed a tendency to decrease first and then increase,while the weakening degree increased at first and then decreased.At 90 and 135 min after waking up,the elongation of dough gradually decreased with the increase of tartary buckwheat bran powder supplemental amount.While,the tensile area,tensile resistance and tensile ratio decreased first and then increased.The scanning electron microscopy results showed that the gluten structure of dough was gradually destroyed with the addition of tartary buckwheat bran powder.With the increase of the proportion of tartary buckwheat bran powder,the elasticity,recovery and specific volume of steamed bread gradually decreased.In general,the addition of tartary buckwheat bran powder can reduce the dough processing performance and the quality of steamed bread.In the current situation,the steamed bread has better quality when the addition proportion of tartary buckwheat bran powder is less than 10%.

关 键 词：苦荞麸皮粉 面团流变学特性 微观结构 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]