黑小麦全麦粉的流变学特性及复配混合粉馒头品质研究  

Study on the Rheological Properties of Rye Whole Wheat Flour and the Quality of Steamed Bread Mixed with Rye Flour

作　　者：张磊 刘珮珮[2] 任鹏 郭宏民[3] ZHANG Lei;LIU Pei;REN Peng;GUO Hongmin(Hebei Guangpai Flour Co.,Ltd.,Handan Hebei 057153,China;Henan Institute of Engineering,Zhengzhou 451191,China;Hebei Pingle Flour Machinery Group Co.,Ltd.,Shijiazhuang 050800,China)

机构地区：[1]河北光牌面业有限公司,河北邯郸057153 [2]河南工程学院,郑州451191 [3]河北苹乐面粉机械集团有限公司,石家庄050800

出　　处：《粮食加工》2022年第2期13-16,共4页Grain Processing

摘　　要：通过对黑小麦全麦粉、与对照样特精粉复配混合粉的面筋数量与质量测定,对黑小麦全麦粉占10%、15%、20%、25%、30%、40%和50%复配混合粉进行流变学特性指标的测定及制作馒头成品进行质量评价,结果表明:不同复配比例的混合粉湿面筋数量,复配比例越大含量越高;黑小麦全麦粉的流变学特性较差;复配混合粉也都低于对照样特精粉的流变学指标;黑小麦全麦粉单独并不适合制作馒头,当复配比例在10%~15%时,馒头评价总分在80以上。By measuring the quantity and quality of wheat gluten mixed with whole wheat flour and special fine flour, the rheological properties of 10%, 15%, 20%, 25%, 30%, 40% and 50% rye flour mixtures were measured and the steamed bread products were evaluated, the results showed that the quantity of wet gluten mixed with different proportion was higher, the rheological property of whole wheat flour was worse, and the rheological property of mixed flour was lower than that of the control Rye whole wheat flour alone was not suitable for making steamed bread.When the proportion of mixture was 10% ~15%, the total score of steamed bread was over 80.

关 键 词：黑小麦全麦粉 流变学特性 复配混合粉 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]