不同粒径小米粉对面团流变特性及馒头质构特性的影响  

Effect of Foxtail Millet Flours with Different Particle Sizes on Rheological Properties of Dough and Texture Characteristics of Steamed Bread

作　　者：李少辉[1] 生庆海[2] 赵巍[1] 宋佳宁 李朋亮 张爱霞[1] 刘敬科[1] LI Shaohui;SHENG Qinghai;ZHAO Wei;SONG Jianing;LI Pengliang;ZHANG Aixia;LIU Jingke(National Foxtail Millet Improvement Center,Cereal Crops Research Laboratory of Hebei Province,Institute of Millet Crops,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050035,China;College of Bioscience and Engineering,Hebei University of Economics and Business,Shijiazhuang 050071,China)

机构地区：[1]河北省农林科学院谷子研究所,国家谷子改良中心,河北省杂粮研究实验室,河北石家庄050035 [2]河北经贸大学生物科学与工程学院,河北石家庄050071

出　　处：《食品科学》2022年第16期98-106,共9页Food Science

基　　金：国家现代农业(谷子高粱)产业技术体系建设专项(CARS-06-13.5-A29);国家自然科学基金面上项目(31771902);河北省重点研发计划项目(20327105D);河北省农林科学院现代农业科技创新工程项目(2019-2-2-1)。

摘　　要：为研究小米粉添加对面团流变特性和馒头制品质构特性的影响,分别选取不同粒径的粳性和糯性小米粉,利用损伤淀粉测定仪、快速黏度分析仪等对不同小米粉的损伤淀粉含量和糊化特性进行分析,通过流变仪测定小米面团的流变学特性,结合扫描电镜观察小米面团微观结构变化,并利用质构仪测定小米馒头的质构特性。结果表明:随着小米粉粒径的减小,多数品种小米粉(除冀谷39和汇华金米)损伤淀粉的碘吸收率增加;受直支比的影响,相同目数下,粳性小米粉的峰值黏度、谷值黏度、最终黏度和回生值较糯性小米粉大。流变学研究表明,除汇华金米和冀谷39,储能模量与损耗模量随角频率增加总体上升。扫描电镜观察发现小米粉的添加使面团结构更加松散。小米粉的添加会对馒头质构性质中硬度、咀嚼性和弹性等有一定程度的负面影响。主成分分析表明馒头咀嚼性、损伤淀粉、峰值黏度、谷值黏度、最终黏度、崩解值和回生值可作为区分粳糯品种和馒头品质特征的指标。This work was undertaken in order to study the effects of the addition of foxtail millet flour on the rheological properties of dough and the textural properties of steamed bread.The damage starch content and pasting characteristics of waxy and non-waxy foxtail millet flours with different particle sizes were analyzed using a damaged starch tester and a rapid viscosity analyzer.The rheological characteristics of doughs made from blends of wheat and foxtail millet flour were measured using a rheometer and the microstructure was observed using a scanning electron microscope(SEM).The texture characteristics of steamed breads made from wheat-foxtail millet doughs were measured using a texture analyzer.The results showed that the iodine absorption rate of damaged starch increased with decreasing millet flour particle size for most cultivars(except Jigu 39 and Huihua Jinmi).The peak viscosity,trough viscosity,final viscosity and setback value of nonwaxy millet flour were larger than those of waxy millet flour at the same particle size,depending on the ratio of amylopectin to amylose.Rheological studies showed that the storage and loss moduli generally increased with increasing angular frequency for most cultivars except Huihua Jinmi and Jigu 39.SEM observation revealed that the addition of millet flour made the dough structure looser.The addition of millet flour negatively affected the hardness,chewiness and springiness of steamed bread to a certain extent.Principal component analysis(PCA)showed that the chewiness of steamed bread and the damaged starch,peak viscosity,trough viscosity,final viscosity,disintegration value and setback value of millet flour are useful indicators to distinguish foxtail millet flours and steamed breads from waxy and non-waxy cultivars.

关 键 词：粒径 损伤淀粉 流变特性 小米馒头 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]