不同黑小麦品种面粉及馒头品质分析  

Quality of Flour and Steamed Bread Made from Black Wheat

作　　者：郝紫瑞 贾玉库 葛子菲 毕新铜 张剑[3] 谢迎新[1,2] 王晨阳[1,2] 马冬云[1,2] HAO Zirui;JIA Yuku;GE Zifei;BI Xintong;ZHANG Jian;XIE Yingxin;WANG Chenyang;MA Dongyun(College of Agronomy,Henan Agricultural University/National Wheat Engineering Technology Research Center,Zhengzhou 450046,China;Henan Wheat Technology Innovation Center,Henan Agricultural University,Zhengzhou 450046,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450046,China)

机构地区：[1]河南农业大学农学院/国家小麦技术创新中心,河南郑州450046 [2]河南农业大学河南省小麦技术创新中心,河南郑州450046 [3]河南农业大学食品科学技术学院,河南郑州450046

出　　处：《河南农业科学》2023年第8期163-170,共8页Journal of Henan Agricultural Sciences

基　　金：河南省科技攻关项目(222102110399)。

摘　　要：为给黑小麦面食制品的开发利用提供参考依据,研究选用3个黑小麦品种(黑宝石1号、冀紫439、山东紫麦1号)和1个白粒小麦(豫麦49-198)对照品种,采用直接研磨制粉(全粉)、部分剥皮制粉(麦仁粉)、常规研磨制粉(精粉)3种研磨方式,分析不同面粉品质、色泽及馒头质构特性、感官评价。结果表明,面粉蛋白质含量以麦仁粉较高,沉降值以精粉最高。面粉色泽和馒头表皮色泽以精粉最亮,L*值分别为91.33和73.85。对馒头的质地分析表明,不同研磨方式下,黑宝石1号的硬度、黏合性和咀嚼性均最低,而山东紫麦1号表现出较高的值。感官评价表明,馒头总评分随着麸皮保留量的增加而降低,以精粉最高,全粉最低;相同研磨方式下,馒头评分均以黑宝石1号最高,其次为山东紫麦1号,且在精粉和麦仁粉之间没有显著差异。To provide useful information for the development and utilization of black wheat flour,three wheat varieties in black grain coat(HBS1,JZ439,SDZM1)and a white wheat variety(YM49‑198)were used to analyze flour quality,color,texture structure and sensory evaluation of steamed bread made with flour by three different milling methods(whole flour,partially debranned grain flour,refined flour).Results showed that the protein content of partially debranned grain flour was higher and the sedimentation value of refined flour was the highest.The color of wheat flour and steamed bread by refined milling method had the brightest skin color,with L*values of 91.33 and 73.85,respectively.The texture analysis of steamed bread showed that HBS1 had the lowest values of hardness,gumminess and chewability,while SDZM1 showed higher values under the corresponding grinding method.The sensory evaluation showed that the total score of steamed bread decreased with the increase of bran retention,with refined flour being the highest and whole flour being the lowest.Under the same milling method,the total score of steamed bread from HBS1 was the highest,followed by SDZM1,and no significant difference was observed between steamed bread made from refined flour and partially debranned grain flour.

关 键 词：黑小麦 馒头 面粉色泽 质构特性 感官评价 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程] S521[轻工技术与工程—食品科学与工程]